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Found­ed & host­ed by Bois­dale Restau­rants & Bois­dale Life Mag­a­zine with The King’s Gin­ger Shoot­ing Chefs Cup 


Host­ed by Bois­dale Restau­rants & Bois­dale Life mag­a­zine, Tues­day 25 Sep­tem­ber saw 30 of the country’s most accom­plished chefs and restau­ra­teurs gath­er to com­pete in the fourth annu­al Shoot­ing Chefs Cup. 

The com­pe­ti­tion sees the finest chefs and restau­ra­teurs com­pete against each oth­er to shoot clays on sim­u­lat­ed dri­ves at the West Lon­don Shoot­ing School. Nick West­on of Hunter Gath­er Cook was crowned cham­pi­on for the sec­ond year run­ning (Mark Edwards of Nobu was cham­pi­on in 2016 and Mike Robin­son of Har­wood Arms in 2015) and pre­sent­ed with a stun­ning King’s Gin­ger stitched leather bot­tle hold­er with strap & buck­le and Caol Ila 1981 sin­gle malt whisky kind­ly pro­vid­ed by Berry Bros. & Rudd (£800 retail value).

To cel­e­brate the con­sump­tion of British game across the coun­try and its growth over the last decade, Bois­dale Restau­rants, who have been serv­ing game since 1989, brought togeth­er the best in the restau­rant busi­ness to go head-to-head for the ulti­mate title of Shoot­ing Chef of the Year 2018.

Old school titans such as Trevor Gul­liv­er from St John fought it out with fresh com­pe­ti­tion from the new crop of London’s hottest chefs includ­ing Jack­son Box­er from St Leonards and Bois­dale guest of hon­our singer-song­writer Rebec­ca Fer­gu­son. They all had their game’ faces on to bat­tle it out for the top spot against each oth­er and be crowned the win­ner after a sump­tu­ous game lunch host­ed at Bois­dale of Belgravia. 

The six teams com­pet­ed in a range of sim­u­lat­ed dri­ves with an assort­ment of clays includ­ing Pigeon, High Pheas­ant and Rab­bit and cul­mi­nat­ing in a mag­nif­i­cent five gun flur­ry. Neil Rankin and Lee May­cock came joint sec­ond but there were no sore losers as Stu­art Turn­er was award­ed the Most Appalling Shot’.

Fol­low­ing the shoot, the chefs were treat­ed to The King’s Gin­ger cock­tails served with Dou­ble Dutch pre­mi­um mix­ers, whilst fur­ther refresh­ment was pro­vid­ed by Orchard View, a refresh­ing new cider from Ken­tish brew­er Shep­herd Neame in col­lab­o­ra­tion with Aspall.

The win­ners were announced dur­ing a lav­ish three-course shell­fish and game lunch that includ­ed a selec­tion of British seafood (Hebridean lob­ster, Devon­shire crab, lan­gous­tine, Shet­land blue mus­sels, oys­ters, razor clams), Boisdale’s Bow­more whisky-cured smoked salmon with lemon, lemon may­on­naise, shal­lot vine­gar and accom­pa­nied by bread by St John Bak­ery and 2016 Mus­cadet Gros Mou­tons, Haut Fevrie from Berry Bros. & Rudd.

Bois­dale’s famous tra­di­tion­al roast young grouse from the Scot­tish bor­ders, crab apple & rowan­ber­ry jel­ly, offal toast, wild bras­si­cas served with goose fat roast pota­toes was pre­pared by Bois­dale of Belgravia’s Scot­tish Head Chef Ger­ry Rae and served along­side 2016 Valpo­li­cel­la, Bor­go­mar­cillese, Mar­i­on from Berry Bros. & Rudd.

The meal cul­mi­nat­ed with Sheep Rustler & Mrs Bell’s Blue cheeses and after the feast, guests enjoyed negro­nis made with The King’s Gin­ger and No. 3 Gin on the terrace.

The com­pe­ti­tion marks the con­tin­u­a­tion of Bois­dale Restau­rants’ cam­paign to draw fur­ther pub­lic and media atten­tion to the pro­mo­tion of British game in all restau­rants across the UK.

Fur­ther events around this impor­tant ini­tia­tive include the Eat Game Awards at Bois­dale of Canary Wharf on Tues­day 9 Octo­ber, a joint ven­ture with the gun­mak­ers James Purdey & Sons. https://​eatgameawards​.co​.uk/


Best Shot: NICK WEST­ON of Hunter Gath­er Cook 

Joint Sec­ond Place: NEIL RANKIN of Tem­per & LEE MAY­COCK of Craft Guild of Chefs 

Most Appalling Shot: STEW­ART TURN­ER of Berry Bros. & Rudd

The Bois­dale Shoot­ing Chefs Cup was held at the West Lon­don Shoot­ing School — Sharvel Lane, West End Road, Northolt, Mid­dle­sex UB5 6RA

Attend­ing chefs included:

Andre Gar­rett — Clive­den House

Andrew Turn­er — Alfred’s 

Andy Waugh — Mac & Wild 

Anto­nio Favuzzi — L’Anima 

Calum Franklin – Hol­born Din­ing Rooms 

David Stafford — Rules 

Emile Galvin — Galv­in’s Green Man 

Gra­ham Chatham — The Roy­al Horseguards 

Greg Marc­hand — Frenchie 

Har­ry Hens­man — Harry’s Kitchen 

Jack­son Box­er — St Leonards 

James Knap­pett — Kitchen Table 

Julian Mar­shall — Bleed­ing Heart 

Lee May­cock — Craft Guild of Chefs 

Neil Rankin — Temper 

Nick Gib­son — Drap­ers Arms 

Nick West­on — Hunter Gath­er Cook 

Oliv­er Glad­win- Rabbit 

Quentin Pla­teu — Landau 

Robin Gill — The Dairy 

Stu­art Turn­er — Berry Bros. & Rudd 

Tony Singh — Oloroso 

Trevor Gul­liv­er — St John 

About Bois­dale:

Bois­dale is a crit­i­cal­ly acclaimed great British restau­rant, pro­vid­ing an eclec­tic envi­ron­ment cel­e­brat­ing the very best of Britain’s her­itage through food, drink and music. With sites in Bel­gravia, May­fair, Canary Wharf and Bish­ops­gate, the restau­rants have a unique atmos­phere in which to enjoy one of the world’s lead­ing whisky col­lec­tions and excep­tion­al wine list includ­ing own bot­tled wine and vin­tage cham­pagnes. Also retail­ing some of the world’s best hand-rolled Cuban and vin­tage cig­ars, each Bois­dale restau­rant fea­tures a bespoke humi­dor, with Bois­dale Bel­gravia, Bois­dale of May­fair and Canary Wharf also offer­ing dis­creet cig­ar terraces. 

About Bois­dale Life:

Bois­dale Media leads with the author­i­ta­tive and respect­ed pub­li­ca­tion Bois­dale Life mag­a­zine, inde­pen­dent­ly audit­ed at 140,000 copies and tak­ing inspi­ra­tion from the audi­ence of a lead­ing restau­rant group, with a loy­al cus­tomer base. Nev­er before has a restau­rant group pro­duced an intel­li­gent, enter­tain­ing and infor­ma­tive mag­a­zine on this scale – nor has a media com­pa­ny had the abil­i­ty to offer adver­tis­ers face-to-face inter­ac­tion on a dai­ly basis, with London’s afflu­ent and influ­en­tial, opin­ion-form­ing audience. 

The rela­tion­ship between Bois­dale and its cus­tomers extends beyond food, drink, music and cig­ars – to an iden­ti­fi­able and diverse approach to life. The edi­to­r­i­al reflects the full range of debate, opin­ion and expe­ri­ence, that influ­ences the var­ied inter­ests of eclec­tic audi­ence. The mag­a­zine engages this afflu­ent, loy­al con­sumer and con­nects with an audi­ence fur­ther afield, through a strong­ly lib­er­tar­i­an, free think­ing media voice.