Securing Markets for Game During Game Week and Beyond


Eat Wild champions the idea that game meat deserves a prominent place on menus across the nation. By encouraging more establishments to put game on the menu, Eat Wild isn’t just fostering a culinary trend; it’s fostering a movement towards sustainability, supporting local economies, and celebrating the multiple benefits of eating wild meat.

This year, Eat Wild used Great British Game Week – a week in the culinary calendar dedicated to celebrating wild and sustainable game meat – as an opportunity to encourage restaurants and different outlets to try serving game for the first time. Eat Wild called upon adventurous chefs and food enthusiasts to embrace the wild side of British cuisine, register with them, and showcase the unique flavours of wild meat on their menu. 

Here are just some examples of establishments who served game during Game Week, and are now successfully continuing to do so, thanks to Eat Wild:


The Three Horseshoes 

A charming, quintessentially-English pub set in the picturesque South Downs National Park, The Three Horseshoes offers a warm, friendly and relaxed atmosphere alongside menus which are filled with hearty favourites, pub classics, and a surprise or two, now including game. Their offerings are mouth-watering…

“Thanks to our beautiful location in East Worldham, Hampshire, we’re in the heart of game country. On the menu for Autumn and Winter, while stocks last, we’ve got venison casserole, game pie and mash, venison steak, venison burgers, venison sausages, stuffed partridge and on Sundays, venison is one of the roasts on offer. During Game Week, to further amplify the abundant offering in these parts, we hosted a Supper Club with a 5 course menu featuring locally hunted game including; Pigeon Crostini with red onion chutney, Game Terrine with chilli jam and rocket, Venison Carpaccio with truffle oil, local watercress and crumbled blue cheese and Partridge and Spinach Roulade with fondant potatoes, roasted shallots, baby carrots and a red currant sauce. Dessert is inspired by flavours of the season and consists of Pumpkin and Orange Cake with hazelnut praline, candied pumpkin and blackberries.” – The Three Horseshoes, Hampshire.

Follow the Three Horseshoes on Facebook and Instagram for more delicious content.


Indulge Dining 

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Indulge is a fine dining meal kit delivery service created by Andy Bowler. Everything comes prepped and ready to go, all you need to do is follow the instructions and photos provided to heat the meal up and then plate it like a pro.

Andy uses what he has learnt throughout his career in Michelin starred restaurants to bring you relaxed fine-dining at home. You didn’t have to leave your house to celebrate Game Week this year – we were thrilled that Andy included game on his menu particularly for those intimidated by cooking wild meat. 


The Mobile Lunch Company

Based in Essex, the Mobile Lunch Company exists to create bespoke, unique and delicious mobile meals. David has fed thousands of diners in a plethora of places, from barns, farm yards, in a Victorian milking shed and even in the middle of a field.

He said:

“I had two shoot lunches during Game Week and made a deer stalker’s pie (venison) and a venison pasta dish. Last year, I managed to get a load of pheasant livers from my supplier (which normally just get thrown away) and make some pheasant liver pâté – delicious!”


The George Inn, Vernham Dean, Hampshire

Reece Garner at The George Inn said

“As a small independent pub we were delighted to join in with Game Week for the third year in a row. This year we saw an even greater uptake from the British public and had people coming out of Andover to try our wild meat offerings. This year our roast partridge on Sunday was a particular hit with over 26 covers. We will definitely continue to serve game throughout the season and it is always a joy to work with the Eat Wild team.”

Eat Wild are working to ensure there is a market for our wild meat, not only by directly introducing it to consumers, but also by encouraging chefs and establishments across the country to work with it. Now, we all need to be more proactive and work together to ensure this market grows; introduce a friend to it or ask your local pub, restaurant or supermarket why they haven’t got it on the menu. Together, if we Back British Game, we can share this wonderful meat with more and more people.