Celebrating the Next Generation of Chefs: Craft Guild of Chefs Wild Meat Competition Inspires Culinary Creativity
Thursday, 6th November marked an inspiring day of education, skill, and creativity as students took part in the Craft Guild of Chefs Eat Wild Competition, a collaboration between The Craft Guild of Chefs and Eat Wild, the marketing and development board for wild meat. The day began at game processors Oakland Park, where students were given a rare opportunity to learn about wild meat processing, identify different deer species, and watch expert butchery demonstrations of mallard, partridge, and muntjac.
The competition then moved to Unilever HQ in London, where the finalists showcased their talent by preparing innovative dishes celebrating the versatility of wild game.
Taking first place, Grace Dugan impressed the judges with her Venison and Bone Marrow Hot Dog and Roasted Pheasant with Braised Lentils, Apple Purée, and Hazelnut. Second place was awarded to Jo Bagg (@jo.bagg.x) for her exceptional Venison Birria Tacos with Pico de Gallo and Confit Hoisin Mallard Leg Ravioli, complemented by Butternut Squash Purée, Crispy Skin, Shiso Cress Salad, Sage Crisps, and Coriander Oil. All of the finalists delivered outstanding dishes that made for an incredibly close competition.
Mark Reynolds, Chairman of the Craft Guild of Chefs, said:
“This competition is all about inspiring the next generation of chefs to embrace British wild meat and sustainable cooking. The creativity, skill, and professionalism shown by these students were remarkable — it’s a true reflection of the exciting future our industry has ahead.”
Chef Mark Kempson, Executive Chef at KitchenW8 and one of the competition judges plus sponsor, added:
“It was a real pleasure to judge this event. The standard was exceptional, and the dishes demonstrated a deep understanding of flavour, technique, and respect for the ingredients. Wild meat offers so much potential, and these young chefs showcased that brilliantly.”
Louisa Clutterbuck, CEO of Eat Wild, commented:
“Eat Wild is at the forefront of promoting wild meat it’s wonderful to be able to engage with the next generation of chefs to ensure they are using these sustainable, British ingredients in their cooking. The competition highlighted not only great talent but also great awareness of where our food comes from.”
A Day of Education and Inspiration
The event combined hands-on learning with high-level culinary competition, offering students insight into every stage of the wild meat journey — from field to fork. Huge thanks go to the expert judges, including @littlechefsally, @markkempsonchef, @regionallondonchef, @chef_ian_page, @blacktionman_, and @louisaclutterbuck, for their time and invaluable feedback.
For more information on Eat Wild and wild game recipes, visit: www.eatwild.co
About Eat Wild
Press contact – Louisa Clutterbuck, louisa@eatwild.co
Formerly a campaign of British Game Assurance (BGA), Eat Wild has established itself as the development board for British game since 2018, now including both Venison and Feathered Game. Eat Wild focuses on introducing new people to eating and cooking with game meat, as well as securing new markets for game. The game market has grown 7% since its operation began and has introduced hundreds of thousands of new people to game through events, marketing, and social media.