
Game On returns to find the next top game chef
This year students are challenged to create a starter using either venison loin or shoulder.
Get information on the legal shooting season for mammals and birds in the UK.
Apply for funding for your project or make a donation today
Comprehensive information and advice from our specialist firearms team.
Everything you need to know about shotgun, rifle and airgun ammunition.
Find our up-to-date information, advice and links to government resources.
Everything you need to know on firearms law and licensing.
All the latest news and advice on general licences and how they affect you.
Student chef George Oakes took top honours at this year’s BASC and Highland Game Colleges’ Cookery Competition, held in London yesterday.
George, a third-year catering student, wowed the judges with his show-stopping venison canapé; anticucho with nori and puffed wild rice.
George was one of five finalists vying for the title at the competition’s decider event. This was something of a home game for George, with the cook-off being held at his place of study, Westminster Kingsway College.
The cookery competition, kindly sponsored by Highland Game, saw catering students from right across the UK enter their original venison canapé recipes. The entries were then whittled down to five outstanding students who cooked for the judges on the day.
On being announced victorious, George said it was great to have won and that he had been looking forward to the event for some time.
He will now go on to cook the Peruvian street-food inspired canape for more than 250 people at next month’s Eat Game Awards.
Speaking afterwards he said: “It will be a great opportunity to continue creating food under pressure. The dish can be scaled-up and I am excited at the prospect”.
Judging the competition this year was food and drink broadcaster Nigel Barden; actor, singer, farmer and presenter JB Gill; chef and consultant Paul Gayler; chef, author and lecturer Jose Souto and BASC’s head of wild food, Annette Woolcock.
In announcing the winner, Annette praised all five of the chefs who made it to the final. She said: “With more than 70 entrants to this year’s competition, the level of cooking and skill show by the final five was unbelievably impressive and the final decision incredibly close.
“George perfected the brief and created a superb canapé that highlighted venison’s versatility and sensational taste. The dish will go down fantastically at the Eat Game Awards.”
Would you like to be at this year’s Eat Game Awards? Tickets are on sale now here.

This year students are challenged to create a starter using either venison loin or shoulder.

Will recent government strategies on food and deer management spark a boom in game meat consumption? Dr Conor O’Gorman reviews the proposals.

BASC colleges’ cookery competition winner Kia Vincent was part of the line up at the BBC Good Food Show Winter today.
We use cookies to improve your experience on our site. By using our site, you consent to cookies.
Manage your cookie preferences below:
Essential cookies enable basic functions and are necessary for the proper function of the website.
These cookies are needed for adding comments on this website.
Google reCAPTCHA helps protect websites from spam and abuse by verifying user interactions through challenges.
Google Tag Manager simplifies the management of marketing tags on your website without code changes.
Statistics cookies collect information anonymously. This information helps us understand how visitors use our website.
Clarity is a web analytics service that tracks and reports website traffic.
Service URL: clarity.microsoft.com (opens in a new window)
You can find more information in our Cookie Policy and .