Rabbit & Duck Liver Wellington, Tarragon Cream
We are delighted to welcome Chris Lee from The Bildeston Crown to this year’s Game Fair Cookery Theatre. This month Chris shares his delicious recipe for Rabbit & Duck Liver Wellington, Tarragon […]
Tag Archives: Game Fair
Justin Sharp Owner and Head Chef at Pea Porridge shares his delicious recipe for Tuscan style Wild Boar “Peposa”.
We are delighted to welcome Justin to this year’s Game Fair Kitchen. See his demo on Sunday 23rd April at the East Anglian Game & Country Fair. This month he shares […]
Roast pigeon crown with celeriac puree, spring greens and game chips with us, a perfect recipe for romance this Valentine’s Day.
This February Justin Kett from the Swan at Lavenham shares his recipe of Roast pigeon crown with celeriac puree, spring greens and game chips with us, a perfect recipe for […]
Andy Snowling’s Pan Fried Norfolk Quail with Mushroom Duxcell, Local Goats Cheese & Pickled Vegetable Salad
We are happy to welcome Andy Snowling back to this year’s cookery theatre line-up! Andy works for the Colchester Inns, at the Buckinghamshire Arms near Blickling Hall. He over sees […]
Rachel Green’s Festive Venison Sausages with Sour Cream and Cranberries
Our Game Fair country kitchen hosted by Mary Kemp has a great new line up with a variety of cookery workshops and demonstrations taking place over the weekend from a […]
This month Nik Hare, Head Chef at The Victoria Inn, Holkham shares his recipe for Scallops, Peas and Bacon
We are delighted to welcome Nik Hare, Head Chef at The Victoria Inn, Holkham to this year’s Cookery Theatre Line Up. See Nik’s demo at 4.00pm on Saturday 25th April! […]
Norfolk Quail, beetroot, Pearl Barley, Watercress
We are excited to welcome back Eric Snaith, Head Chef at Titchwell Manor to the 2015 Cookery Theatre Line-Up. This month he offers a seasonal, local recipe for Norfolk Quail. […]
This month Kiwi Master Chef Chris Coubrough (from ITV’s Coastal Kitchen and The Flying Kiwi Inns) shares his seasonal recipe for Pot Roasted Partridge with Confit Legs
Serves 1 Preparation time 30 mins, cooking time 20 mins Ingredients 1 Partridge 3 Cloves of garlic Thyme 3 Rashers of bacon Duck fat 2 Large Potatoes 70g Butter 2 […]
Franck Pontais’ ‘La Soupe de Carottes aux Epices’ Spicy Carrot Soup
We are delighted to welcome back Franck Pontais to the Game Fair. This month he shares with us a delightful autumnal recipe. Ingredients for 6 to 8 portions 600g Fresh […]
Franck Pontais’ Chocolate and Vanilla ‘Bombe Glacee’
The ultimate dessert for Christmas eve, and it can be made in advance!! Ingredients for 4 to 5 portions Dark chocolate 70% 220g Large eggs 2 each Caster sugar 60g […]
