Organised in partnership with Eat Wild and the Craft Guild of Chefs, the competition challenges young chefs to produce modern dishes using wild meat, while demonstrating strong culinary skills, practicality and flavour-led cooking.

The competition is designed to encourage competitors to think about seasonality, sustainability and real-world kitchen execution, while creating dishes that are both visually impressive and practical for service. Competitors are required to submit two dishes using wild meat only:

• Dish One: Your favourite chicken dish, recreated using either pheasant or partridge.
• Dish Two: A brunch dish using venison, pigeon or mallard.

Each entry should include a brief description of each dish, a photograph, a clear explanation of the working methods used and details highlighting the use of specified ingredients. Competitors are encouraged to demonstrate as much skill as possible while still considering practicality, portion size and timing.

The judges will be looking for balance across the menu, seasonality and sourcing, practicality for production and service, presentation and choice of serving materials and consideration of allergens.

At least one dish must feature a product from the Unilever Garde D’Or range. Paper submissions should be sent to: [email protected]. The closing date for entries is Friday 31st July 2026.

A maximum of six chefs will be selected to compete in the final. Competitors must be available to compete at the live final on 4th November 2026 at Unilever House in London. Finalists will have 120 minutes to prepare and present both dishes.

The competition allows a degree of mise en place preparation, including weighed ingredients, peeled vegetables and fruit, pickled or marinated fruits and vegetables, dehydrated or smoked garnishes, basic pastries, pre-made doughs, pre-cooked breads used as ingredients, finished stocks and reductions as well as custards and stock syrups. 

Competitors are encouraged to demonstrate a wide range of skills within the allocated time while still delivering dishes suitable for a professional kitchen environment. Successful competitors should focus on:

• Reading the competition rules carefully
• Creating dishes that are practical for service
• Ensuring dishes can be eaten comfortably and efficiently
• Submitting clearly written recipes and methods
• Practising dishes before the event
• Preparing detailed ingredient and equipment checklists
• Allowing plenty of travel and setup time on the day
• Speaking to judges if any issues arise during the competition
• Asking for feedback regardless of the final result

Ian Page, young chef ambassador at the Craft Guild of Chefs, said: “Most importantly, competitors are encouraged to enjoy the experience and use the competition as an opportunity to develop professionally, build confidence and showcase their culinary talent. The Eat Wild Craft Guild of Chefs Competition continues to celebrate British wild game while supporting and inspiring the next generation of culinary talent.” 

The winner will receive a day in the kitchen with Mark Kempson at Kitchen W8 during the game season, a dinner for four at Kitchen W8 and a clay shooting lesson with a top instructor. 

The other five finalists will get three years membership to the Craft Guild of Chefs, a tour of the Oakland Park game processing plant, followed by a wild meat lunch and a chef jacket and Eat Wild apron.