Glorious 12th, Glorious Game

Glorious 12th, Glorious Game
Game Chef of the Year

Game Chef of the Year

Standard Supplier 19th August 2011

Glorious 12th, Glorious Game

 
Glorious 12th, Glorious Game
Posted on August 15, 2011 by edinburghfoody
The Glorious 12th, the start of the grouse shooting season, sees the start of that wonderful time of year when game is plentiful. As Autumn draws on you might think of rich dishes, stews, casseroles with unctuous sauces. But as we’re still in Summer (!), I’m looking forward to warm salads with delicately flavoured game adding a delicious note or perhaps some venison chorizo.
As I am so partial to game, I was interested to hear about a brand new competition for professional chefs to  enter the first ever Game Chef of the Year sponsored by Braehead Foods. The competition was launched by Tom Kitchin on the 12th and is open to any chef in the UK over 18. I’ve you’ve not yet tried Tom’s grouse dishes, get that reservation in quickly.
 Not only will four heavy weight chefs who’ll be judging the competition: Tom Kitchin, Martin Wishart, Keith McGillvray and Ian McAndrew. but there will be a live cook off to choose the winner on 30 January 2012 at The Cook School Scotland
The first prize is amazing – a trip to the frozen north of Sweden hunting Wild Boar, in the company of Michelin award winning chef, Tom Kitchin. If you’ve tasted great game at your favourite restaurant – make sure the chef enters!
More information
If you fancy cooking game yourself, your local farmer’s market is an ideal starting point – Austin Davies is a regular around Edinburgh. Look out for Great Glen Game products in your local deli or online.
Game chef of the year [email protected][email protected]@TomKitchin
Photograph by Brendan MacNeill
Did you know that game is even good for you as it is low in saturated fat, nutrient-dense and very rich in protein, essential for metabolism, energy, digestion and for proper growth and repair of muscles, bones and tissues. Wild game also contains B vitamins, iron and zinc.
 

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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 12 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 500,000 followers across Facebook, Twitter, 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you