Go Wild and Spring Forward.

With springtime comes new beginnings.

Fresh from nature’s larder

As game animals take a hiatus there are still ways for you to enjoy eating game meat throughout spring. Game can be sourced all year round with many a simple but great tasting recipe to accompany spring vegetables. You’ll find plenty to inspire you in our new recipe section.

Chefs sharing their love of game

Siddarth Rathore

Siddarth is Head Chef at the Purple Poppadum restaurant in Cardiff. The award-winning restaurant serves real Indian food with a modern twist using quality ingredients.

Cindy Challoner

Cindy has over 10 years’ experience as a chef. Her passion for locally sourced produce impressed the BBC2 Great British Menu judges, when she represented Wales in 2019.

David Killick

David is head chef at the The Heathcock pub, Cardiff. He is passionate about Welsh seasonal food. The menu features the best local produce.

Tommy Heaney

Tommy is Executive Chef at Heaneys, Cardiff.  He and his partner Nikki launched their bar and restaurant in 2018 and serve fresh, seasonal food in a relaxed environment.

Pot Roast Pheasant

Partridge parcels with Welsh cider

Mallard with caramelised apple and Welsh cider

Game Pie

Pheasant pearl barley cawl

Let’s cook

Whether you’re looking for a quick and easy midweek meal or an elegant dinner party dish, here you’ll find the perfect solution. Pheasant, partridge, pigeon, mallard and venison are delicious sources of protein, each with their own unique flavour, giving you the freedom to experiment in the kitchen. Browse our delicious recipes for some inspiration.

Find out more