Chefs at Shepherd Neame pubs and hotels have received a master class in game, with a view to getting the increasingly popular ingredient back on menus.
Renowned supplier Godmersham Game showed chefs from across Kent how to prepare various meats including pheasant, wild rabbit and partridge. Phil Miles from Godmersham Game says business is booming: “Game appeals to both ends of the market: pensioners who remember it from their youth and younger foodies who are rediscovering traditional British ingredients thanks to programmes like Channel 4’s River Cottage series. Game is reasonably priced, nutritious, lean and abundant in Kent.”Phil continues: “Game makes good business-sense for pubs during these tough economic times: although it’s only available for around four months of the year, it can be almost as popular as beef, pork, lamb and poultry during the season.”
Shepherd Neame development chef Simon Howlett explains the reason behind the day: “Our pubs are being encouraged to integrate game into their menus to give customers a broader choice. We also hope to see a few pubs host dining evenings focused on game. The master class was great fun. One of our chefs, multi award-winner Dugald Patten from the New Flying Horse in Wye, cooked a variety of dishes which will act as inspiration for our talented team of chefs.”
· Malaysian pheasant curry
· Venison carpaccio with rocket, parmesan and truffle oil
· Wild boar and apple sausages with creamed mashed potato and braised red cabbage
· Rare pigeon breast with celeriac puree and savoy cabbage
· Breast of partridge with pappardelle and wild mushrooms