Best Restaurant
Regularly Serving Game

Criteria
The restaurant must serve a variety of game in season. There should be dishes that showcase the variety and versatility of game meat. Do they actively promote game dishes i.e. game week, game menu, and pictures on website/social media?

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online public voting. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

The Caddy Man, Jedburgh

Described as a hidden gem, The Caddy Mann is situated in the heart of the Scottish Borders. Owners, Ross heads up the kitchen, and Lynne keeps everyone happy out front. They showcase seasonal ingredients sourced from surrounding farms and local suppliers. Game dishes you might find on the menu include wild rabbit confit with smoked partridge, Borders Roe Deer, Game Pie, Seared borders wood pigeon or Lammermuir grouse breast.

Best Pub Regularly
Serving Game

Criteria
The pub must serve a variety of game, preferably local game, in season. There should be dishes that showcase the variety and versatility of game meat and they must actively promote game dishes i.e. game week, game menu, and pictures on website/social media.

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online public voting system. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

The Pheasant, Newbury

A 17th century coaching inn in the village of Highclere on the Hampshire and Berkshire border. Ryan and Billy Stacey took over the appropriately named pub in July 2019 and have certainly made their mark. It is a favourite for shoot parties. Ryan who is head chef is passionate about British produce drawing inspiration for his menus from his dedication to sourcing high quality local ingredients. On the menu you will find a delicious smoked pheasant, bacon, chicory and apple salad.

Best Chef Regularly
Cooking Game

Criteria
The chef must serve a variety of game in season. There should be dishes that showcase the variety and versatility of game meat. Do they actively promote game dishes i.e. game week, game menu, and pictures on website/social media?

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online public voting system. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

Tom Kitchin, Edinburgh

Tom is a Scottish chef and joint owner, with his wife Michaela, of The Kitchin in Edinburgh, where he became the youngest winner of a Michelin star. Tom showcases game at the high end with stunning dishes including roasted loin and braised haunch of roe deer from the Borders and a Borders game pithivier. Tom’s passion for game can be seen in his Meat and Game cookery book, in which Tom shows readers how to get the very best out of game, pairing the beautiful flavours with seasonal vegetables to create simple, fulfilling dishes. His philosophy is from ‘nature to plate’ influenced by Scotland’s natural larder.

Best Game Farmers Market
Stall including Street Food

Criteria
Any farmers market stall or street food vendor selling game.

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online public voting system. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

Hadrian’s Game Larder, Hexham

Hadrian’s Game Larder owner Silver Sheldon has been working in the game industry for over 20 years as a butcher, game farmer, baker and small-scale processor. She has been attending farmers markets with her ‘For the love of game’ brand for seven years. Silver is a great supporter of local businesses using as much local produce as possible. On her stall you will find a wide range of fresh game, sausages, burgers, scotch eggs, pies and game terrines. Silver has a personal mission to educate people about game and regularly attends school education days.

Best Added Value
Game Meat Product

Criteria
Any game product is able to enter as long as they have added value. This can include pies, ready meals, ready to cook, charcuterie, pate etc.

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online public voting. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

Wild Meat Company, Woodbridge

The Wild Meat Company are winners for a second year, last year wining the Best Small Retailer category. The Wild Meat Company, established in 1999, supply healthy, natural meat from the Suffolk countryside – including venison, game birds, rabbit and squirrel. Their products include, boned and stuffed partridge and pheasant, pigeon ballotine, two- and three- bird roasts, game roulade, venison wellington, mallard ballotine, sausages and burgers. Owners Robert Gooch and Paul Denny are proud of sourcing venison, game birds, rabbit and even squirrel entirely from farms and estates in east Suffolk.

Best Multiple
Retailer Selling Game

Criteria
Multiple retailers over 5 shops.

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online public voting. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

Waitrose

For Waitrose and Partners, quality food is a way of life and it does not get any better than game. Ranges of game are marketed seasonally with pheasant strips, breast of pheasant, whole pheasants and partridge, and venison. In addition, the Christmas range included partridge canapes.

Best Small Retailer
Selling Game

Criteria
Small retailer, owning up to 5 shops, who has a range of game meat and game meat added value products for sale.

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online voting system. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

Owl Barn Larder

The Owl Barn Larder is part of Robinson Wild Foods owned by Mike Robinson. It specialises in producing the finest roe, fallow and muntjac deer for top restaurants and the public. They state, ‘sustainability and wild go together hand in hand we work with nature, keeping the balance between man, environment and nature’. They sell £50 venison boxes which include pave steaks, shoulder, striploin, mince, diced cuts and fillets.

Best Game Butcher

Criteria
Local butcher who sell a range of game meat.

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online public voting. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

Hank’s Meat and Game

A family run business with a simple ethos of providing good quality meats, from local suppliers. Their animals are sourced locally from selected farms, the welfare, texture and flavour of the meat gives customers the confidence to know that their food will be delicious every time and more importantly where it comes from. Butcher Tim Hanks grew up as a gamekeeper’s son and has always been interested in processing of wild game. In season you will find stuffed partridge, wild boar sausages and pheasant cushions alongside a wide range of game including pigeon, venison, rabbit and mallard.

Game Hero

Criteria
Someone who goes that extra mile to showcase and promote game meat

Process
Nominations are submitted online. Submitted nominations are collated and the top 10 go forward for online public voting. The nominee with the most votes will win. Nominees are actively encouraged to ask for votes from the general public through whatever marketing tools they have available.

Keith Watson, ‘Game for the table

Keith Watson is the founder of the Facebook page ‘Game for the table’. A public group for the promotion and use of game meat in today’s modern kitchen. It features photographs of prepared meals, recipes and videos of game meat dishes posted by game enthusiasts. The page showcases recipes and answers questions posed by the members. The page has over 22,000 followers from all over the world. Keith’s passion is deer management and is owner of the Keith’s High Seats.

Winners Winner 2018

Criteria
Judged by panel.

Tristan Prudden

Tristan was winner of 2018 Champion of Champions and has proved a popular winner by receiving the most votes over all the winners in 2018. Tristan is Head Chef at Constable Burton Hall in North Yorkshire. Tristan’s aim is to find new ways to cook and present game. He also provides all visitors to Constable Burton Hall ideas on how to use game at home.

Best Teacher – Game
Changer Project

Criteria
Judged by panel.

Mrs Sue Verspyck

Sue was awarded the Best teacher award by Taste of Game for excelling at the challenge to get her students cooking with game meat through the ‘Schools Game Changer Project’. Sue is Assistant Faculty Leader Design at Harrogate Grammar. Going that extra mile, she inspires her students to push themselves outside of the school curriculum. Her hard work has been truly justified with three winners in last year’s ‘Game with a modern twist’ competition.

Scottish Champion

Criteria
Judged by panel.

Caddy Man, Jedburgh

As above – best restaurant.

Described as a hidden gem, The Caddy Mann is situated in the heart of the Scottish Borders. Owners, Ross heads up the kitchen, and Lynne keeps everyone happy out front. They showcase seasonal ingredients sourced from surrounding farms and local suppliers. Game dishes you might find on the menu include wild rabbit confit with smoked partridge, Borders Roe Deer, Game Pie, Seared borders wood pigeon or Lammermuir grouse breast.

Champion of Champions

Criteria
Judged by panel.

Mike Robinson

The Eat Game Awards team were unanimous that Champion of Champions this year would go to Mike Robinson. Mike is a great wild game ambassador with immense passion. He excels as a chef and is well known for his wild food cooking. Mike is Executive Chef at The Woodsman in Stratford-upon-Avon, and will soon join up with the Elder and the Jib Door Members Club, both in Bath. Mike’s popularity and respect was shown through the number of nominations he and his businesses received in the Best Chef, Best Restaurant and Game Hero categories. His new venture the Owl Barn Larder was also the winner of the best small retailer.

Eat Game Awards

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