Participating chefs were challenged to create innovative dishes using wild British game, highlighting its versatility, flavour and potential for positive environmental impact.

The event celebrated the culinary creativity and commitment to sustainability of young chefs from across the country, who integrated locally-sourced ingredients into their dishes, inspiring both the judges and attendees alike.

The winning chef was Jude Bell, from Bournemouth and Poole College, who was apprenticed under head chef Sagar Desai at PWC Embankment.

He produced wild boar, harissa scotch egg with black garlic, which was full of flavour and left the judges wanting to eat the entire dish, along with a pulled wild rabbit burger with pico de gallo, mole sauce and lettuce in a parkerhouse bun.

Using wild-foraged ingredients, Jude crafted two dishes that not only showcased innovative culinary techniques but also honoured the natural environment from which the ingredients were sourced. Judges said his focus and dedication to the planning and execution of both dishes was ‘exceptional’.

Jude has won a lesson on clays and a day in the kitchen with Mark Kempson at KitchenW8 followed by dinner for four people, as well as three years free membership to the Craft Guild of Chefs.

Commenting on his victory, Jude said: “This competition was incredible. I learned so much about game meat and the importance of sustainability. It’s amazing to see how versatile British game can be.”

The runner-up was Marissa Jones, an apprentice chef, with Andrew Draper executive chef at Compass Cymru. Marissa won a Savernake Santoku Knife and three years membership to the Craft Guild of Chefs.

Leon Challis-Davies of Eat Wild added: “This event is a monumental achievement for Eat Wild and the Craft Guild of Chefs. Our goal is to encourage the next wave of chefs to appreciate the unique qualities of British game—its support of biodiversity, its high welfare, and its positive impact on our countryside. No other protein does what game meat does for the environment.”