The in-depth sessions are open to chefs who want to learn more about preparing and cooking game for their menus. British Game expert Lee Maycock will be taking attendees through the game seasons, showcasing key species in fur and feather, highlight the benefits of eating seasonally, plus touching on shooting, hanging and storing game. He will also take an indepth look at the various butchery cuts available before highlighting the nutritional benefits of eating game. He will finish up with a demonstration on some simple recipes showcasing flavours that work well with game – particularly pheasant, partridge and venison. Each chef will then be asked to produce two dishes using available cuts of game plus a selection of mystery ingredients. The best dish, judged by the Game-to-Eat team will win £200 of Russum's vouchers. The course is available on 7th or 28th September at Leith's Cookery School, London. All chefs attending will receive a free Game-to-Eat apron and Craft Guild of Chefs certificate. Chefs are asked to bring their chef whites and own knifes. To attend please send a cheque for £20 to FML PR at Game-to-Eat, Field House, 8 High Street, Hurstpierpoint, West Sussex, BN6 9TY or email [email protected] for more information.