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
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.
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