Game meat doesn’t have to be served as a dish at a dinner party, it can be brunch, lunch, dinner or even a snack.
Game On returns to find the next top game chef
BASC has joined forces with Highland Game for the third year to run the Game On Cookery Competition.
This year student chefs, from across the UK, are challenged to create a starter for a banquet menu, using either venison loin or shoulder.
We all know not only how healthy venison is, thanks to the fact it’s high in protein and low in fat but that it’s also super tasty.
So, this competition is a great way to educate the chefs of the future in the hope they can help get more game on menus up and down the country.
This year’s winning starter will be served at the Burnt Chef Project’s Love Hospitality Gala at Excel London in March.
The event showcases all that is good in hospitality and all that can be achieved by a collective commitment.
The Burnt Chef Project is a globally recognised not-for-profit social enterprise who are challenging the stigma of mental health whilst creating a culture of care and compassion which will improve recruitment opportunities, whilst also reducing turnover rates.
Amy Thompson, who runs the colleges project on behalf of BASC, said: “This competition not only gives students the chance to cook with excellent produce, but also get their flair for food seen by top chefs.
“To have the chance of their food being showcased at a gala dinner is an opportunity that can offer a springboard for any student’s career, and I can’t wait to see the dishes they create.”
Students have until 31 December 2023 to get their entry in, with the top 10 finalists invited to a final round cook off at Westminster Kingsway College, on 21 February 2024.