Good morning to all my loyal readers and followers. There is exciting news in the Shotgun Chef camp today.
Thanks to a great opportunity from Fiona Eastman and The Field & Country Fair we will be running a popup game restaurant at the show right in the center of gun makers quarter. We are bringing all the team from The Cart Shed Restaurant down to cooking up a storm. We will be serving throughout the day form breakfast in the morning to evening refreshments for exhibitors who are feeling a little pooped from the days trading*.
I really hope to see as many of you as can make it to this show. The show promises to bring a return to old game fairs how the CLA was when my parents ran the shooting line and I as a kid ran around fascinated by falconry and ferrets, probably causing trouble 30+ years ago. I for one really want it to be a massive success. Below is a link to the fairs website. So come along and join us!
Dry cured Essex bacon bap £4.00
Wild boar sausage meat bap £4.50
You can add one of our home grown free range eggs for £1
Tea/fresh coffee £1.50
Lunch and dinner
Whole spit roast partridge £7.50
Sticky sweet chilly rabbit £7.50
Venison asada with garlic and line £7.00
Honey ginger and lemon Pheasant £7.50
Venison berger £6.50
All above will be served with triple cooked smoked paprika chips or a fresh dressed salad
Hot smoked bribery trout salad £8.00
Pigeon breast with honey and apple balsamic glaze salad £7.50
Side of triple cooked smoked paprika chips £2.50
Hot and cold drinks all £1.50
William AKA the shotgun chef will also be on the demonstration stage on all three days of the show. hoping to try and demystify game cookery and help you get the most out of your bag.
Thanks for the support form our suppliers Willow Game, Bibury trout farm, the field and country fair and all those involved.
*All stall holders/exhibitors will get a 10% discount for food served after 4:30 pm. Prices may change on the day due to market constraints and are meant as a guide.