Sodexo chefs team up to learn about British Game

The event, organised by Game-to-Eat, gave chefs the chance to get hands on with cooking venison, pheasant and partridge. José Souto, chef lecturer at Westminster Kingsway, gave the chefs an educational demonstration on the three mainstays of British wild game – pheasant, partridge and venison – and provided dishes to inspire the chefs before their challenge started. He began with partridge in a teriyaki marinade, then moved on to Normandy pheasant, to which he added oven-roasted apples, cider and calvados. He finished with venison which had been slowly smoked and glazed with apples. Working in teams of four and given venison, partridge and pheasant along with a selection of seasonal produce to choose from, the chefs created a variety of innovative dishes ready to be served up. The day was then rounded off with a five-course dinner which featured game provided by Yorkshire Game and included Jose's smoked venison as a starter and ale-roasted partridge with ravioli of squash. David Mulcahy, Sodexo Craft & Food Development Director, who hosted the evening, commented: "Chefs today have demonstrated how easy, versatile and delicious cooking game can be and this will hopefully drive people to think about using it more in their kitchens as a cost-effective and seasonal alternative to other meats and poultry." The event took place on the 10 June.