The Great Game Survey – Tell us what’s on your menu and WIN a Fantastic Stalking, Game Butchery and Target Shooting Experience!

In the winter months, the availability of seasonal game is a serious opportunity for chefs and restaurants.

“Game meat has a lot going for it,” Annette Woolcock, Head of Taste of Game, told us. “Basically, you should think of it this way: game is any meat that is hunted. It ranges from game birds such as grouse, pheasant and partridge through to venison, wood pigeon and rabbit.”

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* 1. What’s your name, position and place of work?

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* 2. Do you feature game on your menu?

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* 3. Which game do you feature?

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* 4. If you feature more than one type of game, please tick which ones you feature

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* 5. What time of year do you feature game on your menu?

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* 6. Where do you buy your game from and is it British Game Alliance assured?

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* 7. What do you know about the British Game Alliance and its role?

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* 8. Is knowing where your game comes from important to you?

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* 9. Does provenance, sustainability and nutrition play a part in your menus and philosophy?

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* 10. Are you in a purchasing contract?

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* 11. Where do you look for game recipe inspiration?

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* 12. Would you be interested in being featured in a guide promoting game meat?

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* 13. If so, which game dishes do you have on your menu?

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* 14. Would you be interested in learning more about shooting game for your menu?

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* 15. Would you be interested in honing your game butchery skills?

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* 16. Do you currently receive the cuts of venison/wild boar you require? If not, which cuts would you like to see available?

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* 17. With more new product development taking place to make game part of the full menu cycle, would you be open to increasing the frequency and range of game on your menus?

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* 18. How do you think the public can be introduced to game more effectively?

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