Hospitality hosts game cook-off

Two chefs were game to cook at the recent Hospitality trade show, which took place at the Birmingham NEC on 19-21 January 2009.

Sophie Wright, consultant chef, and Rob Kennedy, executive chef at the Royal Military in Sandhurst, took part in a Ready Steady Cook-Off, sponsored by game promotion body Game-To-Eat.

Each chef was given a mystery bag of ingredients and asked to devise a main course dish including either partridge or pheasant. They then had 30 minutes in which to prepare the dish.

Sophie Wright devised three tasty dishes, including: Roasted leg of partridge with a purple sprouting broccoli, pomegranate & chilli oriental salad with a ginger dressing; Roast breast of pheasant with thyme-roasted parsnips, caramelised pears & creamed savoy cabbage and pan-seared breast of partridge with lentils & sun-blushed tomatoes, served with wilted spinach & balsamic dressing.

Rob Kennedy developed two dishes of Spiced Partridge with coriander, crushed potato, toffee cumin carrot and Seared Pheasant, wild mushroom fricassee and parsnip chips.

The demonstration drew a large loud and interactive crowd and judge Nick Vadis, chairman of the Craft Guild of Chefs decided on a draw.

Alexia Robinson, of Game-to-Eat, said: "Game-to-Eat was delighted to sponsor the Ready Steady Cook-off skillery at Hospitality. Game is fantastically versatile, requires minimum preparation and is quick and easy to cook.

Robinson added: "Wild, natural and free-range, game is a great choice for people who want something delicious and healthy in their diet. It is lower in fat and cholesterol than many other red meats and is a good source of protein and vitamins."

My Account

Spotlight

Guides 

Most read

Social

Following the Prime Minister's speech on Brexit, are you more or less confident about leaving the EU?

Calendar