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.
THE BALVENIE GAME RESTAURANT SHOOTING CUP LUNCH 2015 MENU
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
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 BALVENIE GAME RESTAURANT SHOOTING CUP AWARDS 2015
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