Last night, The Bildeston Crown hosted, in conjunction with the British Association for Shooting and Conservation (BASC), a Taste of Game Dinner for 120 guests

The feast was celebrating the Taste of Game Week (10-17 November), an initiative designed by the BASC to encourage and promote the enjoyment of eating fresh, locally sourced game.

The lavish seven course menu, served in The Bildeston Crown’s recently extended restaurant showcased the very best of game cuisine:

Consommé of game

Confit of duck leg terrine and foie gras with pistachios

Jugged hare, pancetta & baby onions

Roasted partridge, sweet corn & marjoram broth

Elderflower & champagne sorbet

Saddle of Braeroy estate venison, celeriac & beetroot

Prune and Armagnac parfait 

Food was sourced locally with the exception of the venison which came from the owners’ Braeroy Estate in Scotland 

BASC Eastern’s Regional Director William Heal was delighted with the sellout success of the event: “We know that game sales have doubled over the last two years and we want to see this trend continue. It is encouraging to see a restaurant, the calibre of The Bildeston Crown, featuring game as a staple on its menus and we are grateful for its support of Taste of Game Week in hosting this wonderful event.”

The Bildeston Crown Chef, Chris Lee, is more than happy to provide new opportunities for people to try game for the first time:
”The Bildeston Crown is set in the most beautiful Suffolk countryside and nothing seems more natural or more English to me, than to offer local game to our guests.  We are very fortunate to have so many excellent game suppliers in the region and when you can order venison from your very own estate – well for any chef who sets his standards by the freshness and quality of the produce he uses, this is just fantastic.

Chef Chris Lee was recently awarded joint UK “Up and Coming Chef of the Year” by the Good Food Guide.  In the same week, The Bildeston Crown also learnt that it had achieved the much coveted AA Three Rosettes.