Entrants must submit two dishes using wild meat only – one bar snack/street food dish and one comfort/everyday meal. The closing date for the competition is 31st July 2025. Paper submissions should be sent to: [email protected].

The competition aims to spotlight the UK’s most promising young culinary talent and champion the use of wild meat in modern cooking.

A photograph and brief description of each dish must be submitted 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. 

This unique competition continues to shape the culinary future of game meat in Britain—encouraging young chefs to embrace wild, sustainable ingredients and challenge the boundaries of traditional cooking.

Chefs wanting to enter the competition mist be available to attend the final, which is taking place on 6th November 2025 at Unilever House in London. There will be a maximum of six finalists.

The overall winner will get a day in the kitchen with Mark Kempson of Kitchen W8 during game season. They will also receive dinner for four people at Kitchen W8, a clay shooting lesson and a Netherton Foundry 12” Crotchta Pan with Hanging Stake.  

The six finalists will get a three-year membership to the Craft Guild of Chefs, a tour of the Oakland Park game processing plant followed by a wild meat lunch as well as a chef’s jacket and Eat Wild apron. The judges for the competition include:

• Ian Page, group executive chef at Virgin Atlantic Clubhouse
• Mark Reynolds, national chairman of the Craft Guild of Chefs
• Louisa Clutterbuck, chief executive of Eat Wild
• Leon Challis-Davies, culinary director at Eat Wild
• Mark Kempson, chef patron at Kitchen W8
• Sally Abe, Great British Menu chef

Mark Reynolds, Craft Guild of Chefs chairman, said: “The Craft Guild of Chefs is delighted to again support this forward-thinking 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, partridge, or pheasant offers a fantastic culinary experience due to their lean qualities and rich flavour profiles. It’s especially important that young chefs are able to explore and experience all types of UK produce, including traditional and sustainable meat without first considering fast food as an option.”

Full competition guidelines can be found here: https://www.eatwild.co/privacy-policy/eat-wild-craft-guild-of-chefs-competition-terms-conditions/