The Game Chef

PHEASANT & FENNEL SALAMI FROM THE WESTCOUNTRY

Chef Tom Godber-ford Moore trained in the Mediterranean before returning to Exmoor to focus on game. He has provided more than 2,000 shoot lunches at Loyton Sporting and spends the summer selling game-based street food.

“I set up The Game Chef after being shown just how much of our game was/ is exported. It was around the time of the public outcry regarding mass-produced chicken, and it just seemed daft that we were importing large quantities of very questionably raised meat and exporting large quantities of exceptionally raised meat. So I decided to try and do something with it,” he explains.

An online shop launched after efforts to encourage guns to take game were so successful. “All the products started life as end-ofshoot day gifts. We had a number of people asking if we could send them more.”

The Game Chef sells its Pheasant and Fennel Salami alongside a selection of Rillettes. “The products are inspired by my time cooking in the Mediterranean; they have a distinctly continental tilt.”

All game used is of the highest quality. “Almost all of the feathered game we use comes from Loyton Sporting. They have extremely high standards going above and beyond even BGA standards.”

With such high standards and Godber-ford Moore’s expertise, The Game Chef is going from strength to strength. “We opened a street food takeaway, Gobblebox, in Woolacombe on the north Devon coast this summer. We are stocking up on feathered game this season with a view to putting it on the menu . Crispy katsu chicken is a favourite, it works brilliantly with pheasant, too.”

Offerings as creative as they are delicious are the way forward. “The only solution to any supply and demand issues lies in value adding,” he insists. “Anyone reading this will understand the ethical, economic and environmental benefits of a healthy game meat market. Getting this understanding across to the wider public is the great game conundrum. I truly believe that it ticks more boxes than any farmed meat in the current meateating climate.”