Great British Game Week

All Things Game

Got Game at Butler’s Wharf Chophouse

Butlers Wharf Chophouse are delighted to announce the launch of a warming winter pop-up this November, with a gourmet takeover in the grill hosted by famous festival food vendor Got Game. From the well-trodden turf at Glastonbury and beyond, the game specialists are taking residence at Butlers Wharf for one week only, from 21st to 26th November. Guests can expect to feast on a range of stunning English game and rare-breed meats, starting with small plates of Fallow carpaccio, spiced pear, caramelised walnuts (£11), Crispy confit quail legs with nduja aioli (£9), and moving onto mains from the grill, with Cornish moorland grass-fed beef and venison served with an array of sauces and sides. A range of Got Game’s much-loved burgers will also be available, such as The Duke, a Wild Boar and Venison burger served with spiced redcurrant and red onion jam, aged gouda and bourbon smoked streaky bacon (£16.50).



Tom’s Kitchen’s Game Week specials board

Tom’s Kitchen will be celebrating Game Week at their St Katharine Docks restaurant with a host of different game dishes on the specials board from 20th-26th November.  Starting with Cornish pigeon breast with barbequed celeriac, radicchio and toasted hazelnut dressing; and Confit rabbit and wild duck terrine, winter vegetables, lentils, pickled girolles, hearty main courses include Venison and Local Ale Pie with shortcrust pastry and root vegetable mash; Wiltshire roasted pheasant, braised leg pie, spiced parsnip puree and Braised jugged hare with savoy cabbage, celeriac and Portobello mushrooms.  In addition, every customer that orders a game dish will be entered into a prize draw to win the ultimate ‘game hamper’ of treats from their carefully selected suppliers.  Renowned for serving British comfort food classics, Tom’s Kitchen restaurants are located in Chelsea, Canary Wharf, St Katharine Docks and Birmingham.


The Game Bird at The Stafford

At The Game Bird, Executive Chef James Durrant has created a modern British comfort food menu in celebration of the diverse produce of Great Britain.  As the restaurant’s name suggests, there is a wealth of game dishes on this menu, perfect for Game Week – especially the aptly named The Game Bird, a dish from the chef’s winning round on Great British Menu, made up of Roast squab pigeon, parsnips, cabbage, braised leg.  The restaurant has just won the esteemed Tatler Restaurant Award for ‘Most Civilised’ restaurant.


Plum + Spilt Milk’s game dishes

For delicious British game in the heart of King’s Cross, Plum + Spilt Milk at the stunning Great Northern Hotel have a number of hearty dishes on their a la carte menu. Guests can start with Potted rabbit & smoked bacon, house pickles, toasted sourdough (£13), and move onto Roast wood pigeon, bread sauce, braised Savoy cabbage & smoked bacon (£26), or Roast venison faggot, Jerusalem artichokes & juniper braised onions (£25).