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Eat Wild Craft Guild of Chef’s Competition 2026
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Entrants

  • Must be enrolled at a catering college or in an apprenticeship.

  • Must submit 3 dishes using wild meat only.

  • Dish 1- your favourite chicken dish, but using either pheasant or partridge.

  • Dish 2- a brunch dish using venison, pigeon or mallard.

  • Ensure you use one product from the Unilever Garde D’or range in one of your dishes.

  • The competition launches on 2nd March and the closing date for paper submissions is 31st July 2026.

  • Paper submissions must be submitted to competition@eatwild.co

  • Entrants must be available to attend the final during Great British Game Week on Wednesday 4th November 2025 at Unilever, London

  • There will be a maximum of 6 finalists which will be announced at the start of the Autumn term

 

Finals - Entrants must fund their own accommodation.

Eat Wild will pay travel only.

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Submissions Must Include:

  • A brief description of each dish must be included

  • A photograph of each dish must accompany entry

  • A description of the working methods must be included for each course and the use of the specified ingredients must be highlighted.

  • It is in the interest of competitors to show as much skill as possible on the day

  • Decisions around menu content, portion size and how much to do on the day need to be carefully considered over all

  • Balance of the whole menu

  • Focus on Seasonality and Sourcing – competitors should remember that the season they are competing for at the final may be different to the one they originally entered their menu

  • Considerations to be given to materials used to serve food

  • Allergens

 

 Final Entrants Terms

  • 120 minutes to cook the two dishes

  • Mis en place allowed

  • Wherever practical, competitors are encouraged to show as many skills as possible within the given time constraints.

  • Weighed ingredients

  • Peeled, but not prepared, vegetables and fruit

  • Marinated/pickled items of vegetables or fruits

  • Dehydrated, smoked ingredients for garnish

  • Basic pastries – puff, filo, short, sweet

  • Pre-made doughs (e.g. proved but not baked / ready to cook)

  • Pre-cooked breads, where used as an ingredient (breadcrumbs and croutons also allowed)

  • Basic or finished stocks and reductions

  • Egg custards and stock syrups (e.g. to cook or finish and for ice-creams on the day)

 

Prizes 2026

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The Winner

  • A day at KitchenW8 under the tutelage of Head Chef Mark Kempson during game season

  • Dinner for four at KitchenW8

  • A clay shooting lesson with a top instructor

 

Finalists

  • A three-year membership to the Guild

  • Tour of  Oakland Park game processing plant followed by a wild meat lunch

  • A chefs jacket and an Eat Wild apron

 

Judges

TBC

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