We are passionate about game at Zambuni. This week is Great British Game Week and we celebrated in style at the Dundas Arms in Kintbury. Chef and Author Jose Souto gave a talk about the importance of eating British Game and how we should all be eating more game, not necessarily because it tastes great, but the health benefits surpass most other meats sold. The leanness, omega fatty acids, free from pesticides and chemicals, makes game an obvious choice to serve at any restaurant and cook at home. He explained how new initiatives such as the British Game Alliance, the new marketing board for British Game are helping to ensure best practice and explore new markets both at home and abroad.
Jose Souto and Steve have recently launched their new book, Feathers, and Jose explained how the book is not just a recipe book but an educational resource for those keen to know where game comes from, how to prepare and cook it.
Lee Hart, the landlord of The Dundas Arms is a passionate shot himself and welcomes several shooting parties to the Dundas Arms each season. Surrounded by some of the best shoots in Berkshire, guns are catered for well, with game on the menu throughout the season and a gun cabinet in every room.
“Our focus is seasonality and local produce. I’m a huge advocate for game and we always have 4-5 game dishes on the menu during the game season, we try and make game as accessible as we can to everyone. For example, rather than just having the traditional roast pheasant, we like to bring in new ideas such as a crispy cajun pheasant burger. Kids love it, adults love it and it’s a great alternative to chicken. We had a lovely Southern Fried Partridge on the menu for our Great British Game Week dinner with Jose Souto. Our Sunday roasts also always include a game bird during the game season so currently it’s a whole roast partridge with bread sauce and all the trimmings. Seasonal, local food is what we live by at The Dundas Arms.”
The menu reflected the rich source of game in Berkshire and it was clear that everyone there was as passionate about embracing this healthy, sustainable food source as we are.
- Sloe gin fizz
- Selection of canapés – Smoked pheasant breast, pheasant rilettes crostini; Venison bon bon with horseradish creme fraiche; Thai Partridge kebab, hot and sour dip
- Southern fried buttermilk partridge, apple and celeriac slaw
- Roasted haunch of Berkshire venison, Gamekeeper’s pie (the piece de resistance…), braised red cabbage, Vichy bunched carrots, juniper and red wine sauce
- Hedgerow granita
- Spiced sticky apple and pear cake, custard