The start of pheasant season on 1 October coincides with the opportunity for individuals to nominate the heroes of our rural Scottish communities and all things delicious and exciting in wild game in the Eat Game Awards 2019.
72% of Brits don’t eat game – the Eat Game Awards, now in their second year, hope to address that.
A joint initiative, spearheaded by Taste of Game and James Purdey and Sons, The Eat Game Awards (EGA) aim to spotlight the benefits of this tasty, steeped-in-provenance, lean fayre meat and champion the individuals and businesses who have contributed their expertise, innovation and passion to promoting this vital produce – so essential to our rural economy and eco-system – across the country.
Nominations can be made via the Eat Game Awards website. The 12 categories include best game pub, restaurant, chef, local market stall and product.
The not-for-profit campaign enjoys many high-profile supporters, including Michelin star and Great British Menu chef Phil Howard and BBC TV Countryfile Presenter and farmer Adam Henson.
There are many unsung heroes in world of game cuisine… chefs and cooks, farmers’ market stalls, producers, restaurants, pubs, butchers, estate managers and retailers… but game is still not getting the recognition it deserves. The Eat Game Awards (EGA) are determined to change this. Now’s your chance to nominate those who ensure we get to enjoy this tasty, steeped-in-provenance, countryside fayre.
Co-founder of the awards and chairman of Purdey, James Horne explains: ‘The Eat Game Awards are not only vital to help build the profile of this healthy, homegrown meat, they support and encourage small businesses championing this industry.
‘Local and national recognition through awards can have a significant effect on sales and credibility. It can give a business confidence to progress. I was overjoyed to see the huge number of small businesses that entered the inaugural awards in 2018 and how they were deservedly celebrated and I’m hoping there will be even more this year.’
Scottish venison
People can be nervous around game, but there’s no need. There is no rule book. Chefs love that. Dishes that strike a chord include Richard Corrigan’s treacle cured venison loin, Jeremy Lee’s salt mallard with pickled prunes, Scott’s venison croquette and Bistro Forty-Six’s venison bon bons, to mention but a few.
Adam Henson, farmer, rural TV presenter and MC for this year’s awards, is a fan: ‘Farming is my first love, but other rural pursuits run a close second. One of those is the game industry, which provides a source of really good food for people to enjoy. I think that people are a little unsure of game, because they’re not sure how to get hold of, prepare or cook it.
‘Well, the Eat Game Awards are aiming to change all of that. They need people to vote for their favourite chef, restaurant, pub and butcher now so that we can all spread the word about this deliciously tasty and healthy meat.’
Delicious game such as grouse, pheasant, partridge, hare, rabbit, wood pigeon, woodcock and snipe is wild, versatile, generates barely any food miles and is a major contributor to a healthy countryside ecosystem.
‘Eating game is one of life’s no-brainers, given that it is so abundant in this country,’ says chef proprietor of Michelin starred Elystan Street and TV culinary expert, Phil Howard. ‘It’s local, lived happily and it’s lean, nutritious and cheap. It is seasonal and, purely from an eating point of view, works so incredibly well with the earthy flavours of autumn and winter vegetables – given a lift with perky preserves of elderberries and jellies. Game is also quite often not presented in plastic.’
The Eat Game Awards celebrate the diversity, creativity and enterprise in the wild game world and they’re encouraging people to engage, spread the word and, most of all, reap the rewards and pleasures of eating game.
Nominations are now open to the public at www.eatgameawards.co.uk/nomination
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