- Features
November 5, 2025

- Features
November 5, 2025

Great British Game Week – supporting local game businesses

Great British Game Week runs from 3 to 9 November this year, highlighting wild, sustainable produce and local game traditions across the UK.

Great British Game Week sees producers, restaurants and retailers celebrate British game with special menus, events and promotions. This makes it an ideal time to highlight some outstanding businesses and organisations from around the country who are working to champion game meat.

Coleg Cambria

Based in North Wales, Coleg Cambria’s catering and hospitality students gain practical experience through a longstanding partnership with BASC.

Their involvement includes serving game canapés during cultural exchanges and competing in cookery contests, demonstrating their growing skills in game preparation. The college’s unique enrichment programme features trips to explore sustainable shooting and the field-to-fork journey. In 2025, they launched their first game masterclass, a whole day dedicated to preparing pheasant and venison dishes from scratch, open to all.

Coleg Cambria chef Angel Ralchev shared some of his top tips: “Know your cuts – for example, brine the pheasant breast in aromatic solution before cooking to prevent drying during cooking. Use venison haunch for a delicious Sunday roast. Apply long, slow cooking, such as braising or stewing, to pheasant or rabbit legs to develop flavour and the desired texture.”

What they stand for: Coleg Cambria is nurturing the future of sustainable game cuisine, blending education with practical experience rooted in British game traditions.

Reloaded Fun

Nina Mash, founder of Reloaded Fun in the South East, brings a lively, international touch to British game cooking. Blending her Namibian roots with culinary influences from South Africa and Europe, Nina creates inventive dishes that celebrate people, ingredients and locations. Known for her passion and creativity, her menus include everything from pulled venison bonbons to flame-kissed burgers and delicate terrines.

Nina was quick to highlight venison as a key ingredient: “Venison is the ultimate sustainable and versatile meat. It’s lean, rich in flavour, and adaptable to everything from slow-cooked stews to quick, modern grilling.”

What they stand for: Nina champions game as an exciting, ethical and accessible choice, proving that wild food can be both refined and fun.

The Pheasant

Nestled in County Down, The Pheasant is renowned for sourcing locally, especially pheasant from the neighbouring Larchfield Estate. Their seasonal game menu features venison, woodpigeon, and more, often paired with expertly selected wines. Executive chef James Will highlights their signature Kentucky fried pheasant, which has gained fans far and wide. Gourmet game evenings throughout the season showcase dishes like venison and pheasant pot pie, prepared in their wood-fired oven for a touch of extra smokiness.

James Will said: “Our long-standing partnership with the Larchfield Estate allows us to use game that is local, fully traceable and of consistently high quality, while supporting responsible land stewardship and rural livelihoods.”

What they stand for: The Pheasant blends superb hospitality with sustainable sourcing and creative cooking to celebrate local game.

Maisebrooke Farm Shop and Butcher

Maisebrooke sources game from four local shoots and several stalkers and offers a diverse range of meats, including venison, pheasant, and even pigeons and rabbits. Their products cater to all tastes, from classic cuts and casseroles to more innovative items such as pheasant kiev, venison Wellington and an array of game-only sausages and burgers.

Owner David Lay sums it up: “Putting game meat in your meal plan supports local livelihoods, traditions and the landscape. It’s possibly the most responsible meat choice you can make.”

What they stand for: Maisebrooke Farm makes game accessible and popular, promoting a sustainable local food system with quality and flavour at its heart.

Perrys of Eccleshall

This Staffordshire butcher sources pheasant, partridge, mallard and venison from local shoots and farms. These are then processed into a range of traditional and innovative products.

Their pheasant sausages won a 1-Star Award at the Guild of Fine Food Great Taste Awards 2025, while their venison pastrami has earned multiple accolades, including a 2-Star Award in 2025. Perrys’ venison Wellington featuring wild garlic is a customer favourite that sells out quickly.

Owner Stephen Hill said: “Operating in a rural community means we’re privileged to educate customers on game’s versatility, sustainability and superb flavour.”

What they stand for: Perrys combines craftsmanship with innovation to bring game meat to a broader audience, blending tradition with modern tastes.

Kingdom Game

Based in Fife near Dunfermline, Kingdom Game specialises in roe venison and seasonal wildfowl sourced from local estates.

Their hickory-smoked venison sausage is a firm customer favourite for its rich flavour, while partridge, currently in season, is treasured for its delicate taste and easy preparation. Their team takes pride in honouring Scotland’s natural larder by producing honest, traceable game that reflects local flavours.

As they advise, partridge breasts make excellent additions to curries, salads or rich pasta dishes.

What they stand for: Kingdom Game connects land, tradition and consumer through carefully prepared, sustainable Scottish game.

The Gamekeeper's Larder

Family-run and based in Somerset, The Gamekeeper’s Larder specialises in wild sika venison. They deliver award-winning produce directly to homes, pubs and restaurants.

Since 2021, they have collected numerous accolades, including Taste of the West Champion venison and chorizo burger, as well as Reserve Supreme Champion sika haunch. Their portfolio reflects a true field-to-fork ethos, prized for flavour and provenance.

Founder Ed said: “Our commitment is to provide top-quality, traceable venison that brings the countryside to your table.”

What they stand for: The Gamekeeper’s Larder champions quality, traceability and sustainability in British venison.

Cooking and preparation tips for the Great British Game Week

Perrys of Eccleshall venison Wellington

A firm favourite, this dish combines tender venison fillet with wild garlic, wrapped in puff pastry for a hearty, elegant meal. Perfect for special occasions or warming winter dinners.

A recipe suggestion from Eat Game

The Pheasant’s Kentucky fried pheasant

Marinate pheasant breast overnight in buttermilk and Cajun spices, dredge in Southern-fried chicken flour, then deep-fry at 160°C for 5 minutes.

Serve with hot sauce, local honey and a side of kimchi or Korean slaw for a bold, modern twist.

Kingdom Game’s partridge breast prep

Using a sharp knife, carefully remove the breast from the bone, then take off the skin. Use in curries, fresh salads or pasta dishes, highlighting the delicate flavour of this classic game bird.

A recipe suggestion from Eat Game

Maisebrooke Farm’s pheasant kievs

Made using breast and thigh, wrapped in bacon and stuffed with flavoursome parsley butter, these kievs turn game into a crowd-pleaser that’s easy to prepare and satisfying for all skill levels in the kitchen.

Reloaded Fun’s pulled venison bonbons

Inspired by international flavours, these bonbons showcase venison’s versatility. They are perfect for sharing at gatherings or as a standout canapé.

A recipe suggestion from Eat Game

Coleg Cambria’s top tip for cooking game

When cooking game, always plan your meal and cooking methods before starting the preparation. If you use more than one game meat cut, plan how to complete the dish simultaneously.