Stand K061 was the place to be at The Game Fair from Friday 29th to Sunday 31st July. Game Butcher of the Year, Tim Hanks was delighted to join forces with The Great Game Guide and The Chefs’ Forum to demonstrate game butchery on stage at The Game Butcher’s Block with top chefs and game butcher peers putting on a display of talent on the demonstration stage.
The idea was simple: the butchers broke down the game and the chefs created dishes out of the result. Each demonstration was a sell-out to an enthusiastic crowd who enjoyed learning about the benefits of getting better acquainted with game.
Tim was so impressed with the Row and Sons Heritage butcher’s block, that he bought the block he used for the demonstrations. He is now a brand ambassador for the market-leading butcher’s block manufacturer and their Roweca Professional knives range. Tim is also a brand ambassador for Harkila hunting clothing and accessories.
Ashley Bradburn, Managing Director of Row and Sons said,
“We pride ourselves on building only the finest quality butcher’s blocks, made from Canadian Rock Maple, which is perfect for game butchery as it reduces meat slip potential. We were so happy that Tim won the recent Eat Game Awards for the Game Butcher of the Year Category and are proud our products will be supporting him to celebrate his achievement. We look forward to working with him further through the year and it is really useful to get our block and knife ranges tested by butchers and chefs at the top of their game.”
Game Butcher of the Year, Tim Hanks of award-winning Hanks Meat & Game in Ross-on-Wye, added:
“Game gives you everything. It’s naturally lower in fat, it’s sustainable and it can be used in all the same ways that farmed meat can be used. It’s a no-brainer plus when you cook dishes like these great chefs it really shines. This was a top event and I loved being part of it, especially my new butcher’s block I bought from Row & Sons. I was also really impressed with the design of the Fisher UK game larders and how the design can be bespoke to the needs of each individual customer. I have heard nothing but great things from my peers in the game sector and have my sights firmly set on getting a similar set-up in the future.”
Jon Fisher, Technical Director of Fisher UK showcased his market-leading game larders at the event, he said:
“From start to finish we were amazed how many people from all walks of the industry who came to see us. The butchers were so pleased to be able to demonstrate their craft and the chefs were able to demonstrate how easy it is to switch game for any other type of protein – and how nutritious and sustainable game is. It was a great opportunity to showcase our market-leading game processing facilities to potential clients and fantastic to let them talk to existing customers who already have and use our units on their farms and estates.”
Chef Ashleigh Ferrand, Head Chef at The Kingham Plough took to the demo stage to showcase her famous venison wellington using delicious Roe loin harvested by Tim just a week before, she said:
“I loved working with the roe loin from Hanks’ Meat & Game and explaining why it’s so healthy, sustainable and popular. It was also great to see the Fisher larder and where our game products come from. This is the right time to be cooking with venison and game – its coming into season and deer levels are too high. It should be part of our diet.”
The shooting season starts officially on 12th August with plenty of grouse available this year after a poor season last year. The race will be on to get the first of the grouse onto menus on the day. Next up will be partridge at the beginning of September with pheasant starting at the beginning of October.
Both wild boar and deer are seeing increases in numbers and the amount of venison on the market is increasing as more and more estates find ways to get the meat to market.
What the chefs cooked
Martyn Watkins of Laksa Shack in Cardiff – Wild Mallard Laksa (supplied by Willo Game)
Darren Cooper, chef consultant – Wood pigeon with beetroot panna cotta (Supplied by Willo Game)
James Goss, chef patron at The Kings Arms – Wood pigeon breast with black pudding and blackberries – supplied by Curtis Pitts
Exose Grant, Executive Chef at BLVD – Tandoori wood pigeon
Munayam Khan – chef patron at Raja Monkey – partridge, potato and egg curry
Charlie Hibbert, chef patron at Thyme – venison salad with pickled prunes and horseradish
James Pilcher, Head Chef at The Ferry House – venison schnitzel
Becky Jam, chef patron at Brook House – venison tagliata
Ashleigh Farrand, Head Chef at The Kingham Plough – roe deer “Wellington”