Hosted by Boisdale Restaurants & Berry Bros. & Rudd, Tuesday 5 October saw 30 of the country’s most accomplished chefs and restaurateurs gather to compete in the sixth annual Shooting Chefs Cup in celebration of 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 2021.
The competition was rife as each guest was scored as they shot clays on simulated drives at The West London Shooting School. Hubert Beatson-Hird of the Lunar Pub Company was awarded The Best Shot after coming in first place, followed by Nieves Barragan of Sabor who was crowned The Second Best Shot of the Day. James Knappett of Kitchen Table came in third place and The Most Appalling Shot went to Jo Verdult of Double Dutch, each winner was invited on stage to receive a bottle of No.3 Gin and the winner received a bespoke pair of Boisdale cufflinks.
Following the shoot, the chefs were treated to King’s Ginger mules served with Double Dutch premium lemon tonic.
The winners were announced during a three-course shellfish and game lunch paired with wines supplied by Berry Bros & Rudd. The lunch started with Colchester Rock Oysters, Dunkeld classic oak smoked salmon, Isle of Gigha smoked halibut, whisky cured smoked salmon and pickled Orkney herring served alongside Champagne Leclerc Briant, Réserve, Brut. This was followed by a wild venison & ceps pie paired with a bottle of 2019 Langhe Nebbilio, Giovanni Rosso, Piedmont and finally a selection of British farmhouse cheese, beautifully matched with 2019 Arbois DD, Domaine Tissot, Jura.
With enormous amounts of energy in the room, guests then went on to enjoy No.3 gin negronis and Glenrothes 18 noggins on the terrace.