Partridge burnt ends
This recipe from Steven Ellis from The Bailiwick Free House is a modern twist on game and is perfect for BBQ weather.
Sesame crusted pheasant goujons, hot honey sauce and coriander
The Eat Game Awards’ Best Chef 2025 and head chef at Kitchen W8, Mark Kempson delivers his pheasant goujons with an oriental twist.
Roast pigeon breasts glazed with tamarind BBQ sauce
This is the third recipe from our collaboration with Tony Singh MBE and this time pigeon is the star of the show.
Pheasant schnitzel with mango-chilli sauce
The second in a collection of simple, quick to cook dishes from wild food ambassador Tony Singh MBE.
Byrek Filled with Venison Keema
Tony Singh MBE created this recipe for us using his Dip and Drizzle Coriander and Mint sauce, which is the perfect partner to venison.
Tony Singh backs British game as a wild food ambassador
Tony Singh joins Eat Game as Wild Food Ambassador to champion sustainable British game
Rising star Josh cooks up a storm to win national competition
Josh Zitha went from cooking six canapés in the final of BASC’s Game On cookery competition, to making 280 just a week later for the guests at the Eat Game Awards
From field to fork: The big winners at the Eat Game Awards 2025
It was a night of celebration, recognition and game-changing achievements at the 2025 Eat Game Awards
Wildly delicious! Duck and mushroom pie takes home top honours
Little and Cull, beat off strong competition from 30 other entries to take home the gold and top of class award at the British Pie Awards.
Finalists for the 2025 Eat Game Awards are announced
The three finalists have been announced in each category for the 2025 Eat Game Awards
Christmas perry partridges
Another fantastic festive recipe from Rachel Green of partridges cooked with pears and spiced red cabbage
Sloe gin pot-roasted pheasant
This sloe gin pot-roasted pheasant with chestnut, sage and pancetta stuffing, from Rachel Green is a perfect alternative to turkey this Christmas.
