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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.