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Go wild. This is Game Week.

Game Week returns this autumn (22 – 28 November). In its fifth year, it celebrates all that is great about game. If you’re new to game, now is the perfect time to discover its versatility, health benefits and how to cook and enjoy it.

Fresh from nature’s larder

Game is astonishingly versatile. It’s also lean, high in protein and low in fat, making it a healthy choice for midweek meals. Better still, for extra peace of mind you can choose British Game Alliance-assured game, so it’s guaranteed to be high quality and sustainably sourced.

To celebrate Game Week and to embrace the benefits of cooking with game, watch some great Welsh chefs create a mix of delicious dishes with pheasant, venison and partridge.

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.

Pheasant carbonara

Quick venison roast

Game Pie

Game pie

Pheasant burritos

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