A South West Great Game Guide has been published featuring restaurants which regularly have game on the menu.
The Foreword to the guide is by one of Britain’s best-known Michelin-starred chefs, Marco Pierre White, who has shot and cooked game throughout his professional career.
The guide, created by Country Sports South West in association with the British Association for Shooting and Conservation (BASC), is the first of its kind in the South West and aims to highlight the large selection of delicious game dishes available across the region as well as encouraging more people to eat seasonal game when dining out.
From pan-fried loin of venison in Cornwall to roasted saddle of hare in Wiltshire the ‘Guide’ boasts some great dishes to tempt even the most modest of palettes and will be available free of charge in all the restaurants and inns featured.
Annette Cole, Senior Manager, Country Sports South West said: “We’re delighted to announce the launch of this guide. The South West has a huge amount of food and drink establishments and this is a great way of highlighting some of those who regularly provide game on the menu. Eating responsibly-sourced game plays an important role in the promotion of country sports across the South West and also offers a great ‘low fat, high mineral’ alternative to conventional meat.”
Richard Ali, Chief Executive, BASC said: “Game meat is increasingly popular as more and more people recognise and enjoy the natural and nutritious taste of the country. The Great Game Guide is packed full of restaurants across the South West that are serving wonderfully innovative game dishes and I know it will prove a real hit with diners.”