Punch Taverns is encouraging chefs in its estate to make better use of game on their menus.

The pub company teamed up with the Game-to-Eat campaign and Westminster Kingsway College to offer retailers and their chefs access to a free and exclusive game workshop called Game-for-Cooking.

Ten chefs visited the college’s Vincent Square Centre.  They were given an overview on Game-to-Eat and where to source quality game, followed by a cookery demonstration by Westminster’s chef lecturer in culinary arts, Jose Souto.

Chefs were then divided into teams to try their hand at cooking a selection of game dishes, including roulade of pheasant stuffed with spinach, pan fried breast of partridge Teriyaki style, and flame grilled venison leg steaks with rosemary and garlic.

Steve Schaffer, Punch’s catering development manager, said: “We want to encourage more pub chefs to make better use of game and events such as Game-for-Cooking are simple but effective ways of achieving this. 

“The dishes we presented were not overly complicated or time consuming to create, but will certainly add prestige to a pub menu as well as strong profit potential for the retailer.”

Alexia Robinson of Game-to-Eat added: “We received some excellent feedback from delegates on the day and hopefully chefs can return to their businesses inspired by what they have seen, heard and tasted.

“Game is readily available, easy to cook and perfect for any occasion.  It is also lower in fat and cholesterol than many other red meats and a good source of protein and vitamins.”

Punch Taverns is the UK’s largest landlord with 9,200 leased, tenanted and managed pubs.

Game-to-Eat is a campaign dedicated to raising awareness and increasing people’s enjoyment of game.  News clips, comments from celebrity chefs and a number of game recipes can be accessed at www.gametoeat.co.uk.

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For further information please contact:
Punch Taverns – Nick Trueman, Seal Communications, 0121 200 0780
Game to Eat – Jane Saward, Field McNally Leathes, 01273 834716

Delegate Feedback:

Darren Parry, commis chef, We Three Loggerheads

“It was a good experience and I’m really pleased I came.  I have never cooked with game before so learning about the butchery techniques was especially useful. 

“When I get back to the pub I will start asking customers whether or not they want to see game on our menu and if they do I can start looking at introducing some specials.”

Isabelle Jones, sous chef, Lord Stanley

“It was a really interesting day and I will definitely apply some of the recipe ideas on our menu. 

“The best thing was learning about the versatility of game.  We were mixing meat with all sorts of different spices such as cumin and Cajun – in other words not the sort of things you would usually expect to see with game.”

Nelson Linhares, head chef, Swan, Ley Hill

“I picked up a few new ideas and although I have experience of working with game before I did enjoy the opportunity to meet other chefs from the Punch estate.  We could share experiences and learn more about the different pubs people work in.”

Raphee Cushing, head chef, Rye Hotel

“It was fun and useful too.  We change our menu every day and our customers are always open to trying new things.  This was my first time cooking with game but based on today I don’t think it will be my last.”

Robert Wright, head chef, Lord Stanley and the Fox

“The tutor was very knowledgeable and passionate about his subject matter.  It was great to be invited to an event like this which is free to Punch chefs and purely for our benefit.”