Eat Wild, the development board for all wild meat in the UK, has launched a competition which aims to bring a new generation of chefs to the forefront of the game cookery scene. To take part, entrants must be enrolled at a catering college and be available to attend the final on the 7th of November at Ground Up Cookery School in Devon, during the annual Great British Game Week.

Competitors will be asked to submit two wild meat dishes; one bar snack and one street food style meal, with a photograph and brief description of each dish and the working methods used to create them. Seasonality and sourcing will be a focal point of the competition, and competitors will need to show as much skill as possible considering menu content, portion sizes, presentation and materials used.

Mark Reynolds, judge and chairman the Craft Guild of Chefs, commented:  “We are delighted to support this new competition in conjunction with Eat Wild, which aims to highlight the thriving game cookery scene in the UK. Cooking with wild meat such as venison, grouse, or pheasant offers a fantastic culinary experience due to their lean qualities and rich flavour profiles.

“It’s especially important that young chefs at catering college are able to explore and experience all types of UK produce, including traditional meat without first considering fast food as an option.”