Hospitality hosts game cook-off

Sophie Wright, consultant chef, and Rob Kennedy, executive chef at the Royal Military in Sandhurst, took part in a Ready Steady Cook-Off, sponsored by game promotion body Game-To-Eat.

Each chef was given a mystery bag of ingredients and asked to devise a main course dish including either partridge or pheasant. They then had 30 minutes in which to prepare the dish.

Sophie Wright devised three tasty dishes, including: Roasted leg of partridge with a purple sprouting broccoli, pomegranate & chilli oriental salad with a ginger dressing; Roast breast of pheasant with thyme-roasted parsnips, caramelised pears & creamed savoy cabbage and pan-seared breast of partridge with lentils & sun-blushed tomatoes, served with wilted spinach & balsamic dressing.

Rob Kennedy developed two dishes of Spiced Partridge with coriander, crushed potato, toffee cumin carrot and Seared Pheasant, wild mushroom fricassee and parsnip chips.

The demonstration drew a large loud and interactive crowd and judge Nick Vadis, chairman of the Craft Guild of Chefs decided on a draw.

Alexia Robinson, of Game-to-Eat, said: "Game-to-Eat was delighted to sponsor the Ready Steady Cook-off skillery at Hospitality. Game is fantastically versatile, requires minimum preparation and is quick and easy to cook.

Robinson added: "Wild, natural and free-range, game is a great choice for people who want something delicious and healthy in their diet. It is lower in fat and cholesterol than many other red meats and is a good source of protein and vitamins."

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