The competition was launched to educate and encourage young chefs to include game on the menu at the start of their careers. 20 catering colleges took part in a hands-on fur and feather workshop with Game-to-Eat chef consultant Lee Maycock.

The shortlisted students include Jacob Sorrell with his smoked bacon wrapped pheasant supreme plus Kyle Hadley-Quinn with his Moroccan spiced partridge, both these students are from East Kent College. Shane Davies from Gower College, Swansea with Partridge Two Ways.  Finally, Luke Cockerill from York College with a partridge, mushroom & bassicas dish.

The cook-off final will take place on Wednesday 6th March at Ealing College with the winner taking away £250 worth of equipment vouchers plus a week’s work experience at one of Mark Hix’s restaurants.

 Alexia Robinson from Game-to-Eat said: “The Game-to-Eat campaign was set up to encourage more people to eat game, either at home or in restaurants.  By targeting student chefs and giving them a good introduction to cooking game we hope to see game on the menu for years to come.  We are also delighted to be working with British game fan Mark Hix who will be selecting our winning student chef.”