Looking back at Game Chef of the Year 2019
Game Chef of the Year – what a great experience and what a fantastic event to be involved with…
It all started way back in October 2019 with the southern regional final at Leith’s in London, followed by the northern regional final at the impressive Kilmarnock College, and culminated in the grand final at University College Birmingham. Along the way we met some amazing chefs and got to see and taste some fantastic meat and poultry supplied by Braehead Foods. Having witnessed all three events I was left with the overriding feeling that the future of our industry is in good hands so long as we give young chefs the chance, time and opportunity to reach their full potential
Many, many congratulations to the overall winner, Spud Henderson, from ‘Craig Millar @ 16 West End, Fife’ whose starter of duck, ravioli and spiced broth and main course of venison wellington with Jerusalem artichoke, onion, wild mushroom and Brussels sprouts made him a very worthy recipient of the title ‘Game Chef Of The Year’. Having first taken part in the competition around five years ago, when he was runner up, to come back and win it this year was a terrific achievement that shows real tenacity – a great example to young chefs. The winner’s prize includes three nights Michelin Star dining and a once in a lifetime wild boar hunting trip to Sweden courtesy of Braehead Foods and Highland Game.
For more information about how you can enter this great competition next year please visit https://www.gamechefoftheyear.org/