A delicious dish of Roast partridge breast with confit legs, liver and thyme pie in a beetroot and bacon jus won Gavin Allcock from the Rose & Crown, Warwick, the title of Game Chef of the year the prestigious Great British Pub Food Awards 2010 held at the Plaisterer’s Hall, London.

Gavin impressed the judges with his innovation and good use of the partridge matched with rich, earthy flavours.   Gavin said “I enjoy cooking with local British game as it is so abundant and versatile. I tried this dish on the menu and it was a great success with our customers”.

Two other finalists in the Game category included Partridge with Mushroom, Creamed Cabbage and Fondant Potato from Sherrie Gadd of the Shoulder of Mutton, Kirkby Overblow, Yorkshire; and Carol Haime of The Sandrock, with Medieval Pheasant served with currants and Mushroom and Chestnut Suet Pudding with Wortes.

Game was again well represented at the awards with a winning Saddle of venison dish in the Team of the Year category from John McGeever and Matt Dean from the Montague Inn, Shepton Montague; plus Venison pie took the award for the Pie category, created by Justin Brown of the Carnarvon Arms, Burghclere, Newbury.

Game-to-Eat, the campaign which has been putting British wild game on the map – and the menu - for 10 years, sponsored the Game category for the sixth year running.  Alexia Robinson of Game-to-Eat said: “These wins are fantastic news for the game industry. Not only is game recognised within the Game category, venison was also at the forefront in two other categories, showing that game has become a mainstream feature on British pub menus.”

Game-to-Eat is rolling out catering workshops to inspire young chefs and caterers, for details of how to see out home page.