The Glorious 12th has kicked off the game season in style with Grouse and new season Venison followed closely by with Partridge and Pheasant come September. Last year showed how the weather impacted the number of birds available but with a warmer February and a wetter May we are looking at a bumper season.
We can process game birds to meet your requirements, whether oven ready, long legged or breast meat, we can accommodate various finishing styles and packaging. Sourcing only from estates which meet our conditions of supply ensures that our intake of wild game is of the best quality and in line with all regulatory requirements. Game birds are collected from across Scotland are processed in our AA Grade BRC Accredited Site where we work in accordance with FSA.
With the arrival of the game season and a focus on game, our Production Kitchen is in full swing producing a broad range of outstanding game products along with our current line of production made items. My personal favourite is our Venison Wellington, a superb addition to any menu.
For stocks, I highly recommend our in house Braehead Stocks and Banqueting Jus, along with our extensive range of stocks and sauces from Essential Cuisine including their game glace which is a quick, easy and beautiful addition to game dishes.
Our Marketing team have worked really hard this year to showcase our game and have collaborated with Ami Ellis, Head Pastry Chef of The Oxford Blue in Windsor. Ami is not just super talented in the kitchen but an incredible artist and has created a one of a kind design for Braehead Foods to showcase on our game marketing materials for 2019.
If you love cooking game then why not check out Game Chef of the Year? This year is set to be even bigger and better than ever before with two regional finals lined up in London and Scotland before the final in Birmingham. The panel of judges is outstanding and includes Clare Smyth MBE, Matt Abe, Claude Bosi, Stevie McLaughlin, Geoff Smeddle Michael Smith and Ian McAndrew.
The winner will be heading off to Sweden in January to enjoy three night’s Michelin Star dining and a once in a lifetime chance to hunt wild boar. There’s lots of other great prizes up for grans for finalists as well!
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