Chef News is sponsored by the the Kitchen Porters Club
Hosted by BASC (British Association of Shooting & Conservation), the ninth annual Eat Game Awards event was held in Sloane Hall, in Marylebone, London, on 20 March 2025. And among the many accolades presented, the Best Game Chef Award – sponsored by Equantiis – was given to Mark Kempson, Head Chef at Kitchen W8 in Kensington, London. (Mark retained the title from the 2024 awards.)
BASC’s Executive Director of Conservation, Matt Ellis, added: “The Eat Game Awards not only celebrate those making an impact within the industry, but also highlight the increasing demand and appreciation for game meat. The work we do in educating and promoting game meat is essential, and it’s inspiring to see so many others sharing the message with such passion and dedication.”
The main criteria for the awards is that the winning chef must serve a variety of game in season – including dishes that showcase the diversity of game meat. They must also be supportive advocates of the game industry, promoting the merits of game whenever possible, including on their restaurant menus.
Mark Kempson has long been a keen game aficionado – and his seasonal menus at Kitchen W8 routinely feature both classic and innovative game dishes. His favourite game is grouse, which he considers to be the most prestigious game bird. He cites its unique flavour and texture, and prefers to cook it roasted on the crown with seasonal hedgerow fruits (such as damson, elderberries, and blackberries) – and then adds a rich sauce made from the carcass and legs.
Other favoured game includes fallow deer (which has a longer season, typically from August til April) – Mark says that the haunch is the best under-used cut, and he prepares it seam-butchered and roasted pink, then accompanied by rich mash potato.
Pheasant is often under-rated, claims Mark, but it is extremely versatile and can be used for many interesting applications, such as a schnitzel or in a curry, both of which Mark often cooks at home.
Commenting on his award achievement, Mark stated: “I am thrilled to have been crowned Best Game Chef – these awards are a real chance to make new connections with like-minded people and to plan how we can all come together to promote wild meat more. The support of my guests at Kitchen W8, colleagues and suppliers is truly appreciated.”
Chef News is sponsored by the the Kitchen Porters Club
