Steven Walker Wins Game Chef of the Year 2017

Game Chef of the Year

Game Chef of the Year

Standard Supplier 1st February 2017
Game Chef of the Year

Game Chef of the Year

Standard Supplier

Steven Walker Wins Game Chef of the Year 2017

Steven Walker from Loch Lomond Golf Club has been crowned the UK’s best professional Game Chef at the annual Game Chef of the Year competition.

10 chefs from across the UK took part in a cook off on Monday 30th January at Scottish game processor Braehead Foods who established the competition six years ago.

Each finalist had to prepare two game based dishes, one starter and one main course for the panel of Michelin star judges; Shay Cooper from The Goring, Dan Cox from Fera at Claridge’s, Ian MacAndrew from Blackaddie Hotel and Tom Kitchin from The Kitchin.

The judges were impressed with the quality of dishes on offer from the finalists, but Steven’s woodcock main course stole the show. He served woodcock breasts and legs with onion squash puree, pancetta lardons, onion shells, gnocchi, morel mushrooms, sprout leaves and a red wine jus. Steven’s starter was hare saddle with parsley sponge, parsley gel, salt baked celeriac fondant, celeriac puree, chocolate oil and cocoa nibs.

Olivia Baggley from Wilton’s Restaurant in London was named as joint runner up with Nick Nozeman from The Lovat in Loch Ness.

All 10 finalists each received £100 cash with the winner and runners up also getting their hands on a set of MAC knives courtesy of Continental Chef Supplies.

Steven will also have the chance to enjoy a shooting trip to a top Scottish estate courtesy of competition sponsor Highland Game.

For more information please visit www.braeheadfoods.co.uk/gamechef or follow us on Facebook.com/GameChefOfTheYear or Twitter @GameChefOfYear

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.