Allcock impressed the judges with his innovation and good use of the partridge matched with rich, earthy flavours. He said: "I enjoy cooking with local British game as it is so abundant and versatile. I tried this dish on the menu and it was a great success with our customers." Two other finalists in the game category included partridge with mushroom, creamed cabbage and fondant potato from Sherrie Gadd of the shoulder of mutton, Kirkby Overblow, Yorkshire; and Carol Haime of The Sandrock, with Medieval pheasant served with currants and mushroom and chestnut suet pudding with wortes. Game-to-Eat, the campaign which has been putting British wild game on the map – and the menu - for 10 years, sponsored the Game category for the sixth year running. Alexia Robinson of Game-to-Eat said: "These wins are fantastic news for the game industry. Not only is game recognised within the Game category, venison was also at the forefront in two other categories, showing that game has become a mainstream feature on British pub menus."