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Boisdale Hosts The First Ever Balvenie Game Restaurant Shooting Cup

Posted on Jul 28, 2015
Boisdale Hosts The First Ever Balvenie Game Restaurant Shooting Cup

Next week, Bois­dale will host its first ever Game Restau­rant Shoot­ing Cup com­pe­ti­tion, bring­ing togeth­er some of the country’s finest chefs to bat­tle it out for the title of best shooter.

On Tues­day 4th August, nine­teen of the UK’s top chefs, with nine Miche­lin stars between them, will come togeth­er to com­pete in the inau­gur­al Bal­ve­nie Shoot­ing Cup, host­ed by Bois­dale at the West Lon­don Shoot­ing School.

These pur­vey­ors of haut-cui­sine will com­pete in a clay shoot­ing tour­na­ment, all fight­ing to lay their hands on the prize of a unique hand­made Quaich (a spe­cial shal­low two-han­dled drink­ing cup). The win­ner will be pre­sent­ed with the prize by Kirsten Grant-Meik­le the great, great-grand­daugh­ter of William Grant.

The star names among the chefs include Richard Cor­ri­g­an and Chris Galvin. Some of the country’s most sought-after new tal­ents will offer them fierce com­pe­ti­tion, includ­ing James Lowe from Lyle’s and Oliv­er Glad­win of Rab­bit. Food crit­ic Bill Knott will also be com­pet­ing in the line-up.

Boisdale’s own­er Ranald Mac­don­ald has organ­ised the com­pe­ti­tion as a way of cel­e­brat­ing the UK’s game indus­try and bring­ing togeth­er some of the best chefs in the land. The day will con­sist of a shoot­ing com­pe­ti­tion of a 3 Feath­ers” sim­u­lat­ed dri­ve with a range of clays. The com­peti­tors will be equipped with the finest hand­craft­ed guns made by Purdey — the world’s most pres­ti­gious and famous gun maker.

There will also be a small­er Stalk­ing Chal­lenge’, host­ed by Leica Sport Optics, in which the con­tes­tants will use var­i­ous types of rifles at a range of dif­fer­ent tar­gets. The win­ner will be pre­sent­ed with a pair of Leica Tri­novid 8×42 Binoc­u­lars, by Jason Heward of Leica.

The lucky guests will then be treat­ed to a lav­ish lunch at Bois­dale of Bel­gravia, where the win­ners can cel­e­brate — and the run­ners-up can com­mis­er­ate — over a deca­dent meal. The four-course feast will include Piper-Hei­d­sieck cham­pagne, stuffed wild rab­bit, foie gras and cured ham; and Wild High­land veni­son Napoleon’ with Scot­tish Chanterelle and wild greens, over­seen by Bois­dale Exec­u­tive Head Chef, Andy Rose and Head Chef Chris Zachwieja.

Of course, Bois­dale won’t leave its guests thirsty. They’ll be treat­ed to a Bal­ve­nie whisky expe­ri­ence, and will get to sam­ple The Bal­ve­nie 14 year old Caribbean Cask and The Bal­ve­nie 21 year old Port­wood. The tast­ing ses­sion will be led by James Buntin of William Grant & Sons.

Indeed, the com­pe­ti­tion is being named after Bal­ve­nie, a unique range of sin­gle malts cre­at­ed by David Stew­art, The Bal­ve­nie Malt Mas­ter. With 50 years of expe­ri­ence, David has unpar­al­leled exper­tise in sin­gle malt mat­u­ra­tion which has enabled him to craft an excep­tion­al range of sin­gle malts, each with a very indi­vid­ual taste, yet all share a dis­tinc­tive fam­i­ly character.


Wines by Hall­gar­ten Druitt & Novum wines

Bread from St John

Wild Dunkeld oak smoked salmon, Hebridean crab & langoustines

2014 Tha­las­si­tis Assyr­tiko, Gaia Wines, Aegean Islands, Greece

Stuffed wild rab­bit, foie gras & cured ham ceps, dou­glas fir & rein­deer moss

2012 Givry 1er Cru Boix Chevaux’, Domaine Joblot, Bur­gundy, France

Wild High­land veni­son Napoleon’ Scot­tish chanterelle, wild greens & gravy

Veni­son sup­plied by British Pre­mi­um Meats

2011 Mon­te­so­di Chi­anti Rufi­na Riserva,Castello di Nipoz­zano March­esi de’ Fres­cobal­di, Tus­cany, Italy

Cheese from Har­vey & Brockless

Bal­ve­nie Dou­ble­wood 12yrs & Lin­colnshire Poach­er Vin­tage’

Bal­ve­nie Port­wood 21yrs & Shrop­shire Blue served with home­made pick­led wal­nuts, fresh pears & crackers

Petit fours & coffee

more whisky!

Bois­dale is host­ing this event to pro­mote British Game in restau­rants across the UK. Here’s what Bois­dale own­er Ranald had to say: We found­ed this event with our part­ners to cel­e­brate the fan­tas­tic wild game that forms a cen­tre­piece for our nation­al cui­sine. We have brought togeth­er friends from the restau­rant world who share the same pas­sion about this great British pas­time and the won­der­ful sus­tain­able food it pro­duces, and look for­ward to serv­ing game through­out our restau­rants over the season.”

Who will come out on top? Who will prove their cre­den­tials as the great­est hot­shot chef around? All will be revealed next week.



The best chef shot will be pre­sent­ed a hand­made Quaich by Kirt­sen Grant Meik­le of Balvenie


The sec­ond best chef shot will be pre­sent­ed a Mens Tweed Field­coat by James Horne of James Purdey & Sons


The third best chef shot will be pre­sent­ed a very spe­cial Jer­oboam by Andrew Bewes of Hall­gar­ten Druit & Novum Wines

THE LEICA PRIZE FOR THE BEST RIFLE SHOT will be pre­sent­ed a pair of Leica Tri­novid 8×42 Binoc­u­lars by Jason Heward of Leica

THE MOST APPALLING SHOT OF THE DAY prize will be award­ed a bot­tle of Bal­ve­nie 21yrs pre­sent­ed by Ranald Mac­don­ald of Boisdale