Interview with Tristan Prudden, Head Chef at Constable Burton Estate

Tristan provides inspiration for the #BGABites Campaign

You may have seen us using the #BGABites hashtag on our social media to mark the start of the shooting season. If you haven’t, ‘#BGABites’ is a new campaign to celebrate shoots that serve game-based elevenses and to encourage those who don’t to try it. At the BGA, we believe that serving game is a fundamental feature of a shoot day – not only to celebrate game meat as great British produce, but also to encourage guests to think differently about the way they cook with the game they take home after a day’s shooting. 


Although this year’s game season will be impacted by the pandemic with socially distanced elevenses in place, we are encouraging shoots to tag or send us their best game recipes and dishes using the hashtag, #BGABites. We were delighted to have a chat with Tristan Prudden, Head Chef at Constable Burton Estate, who champions using game in all of his shoot day recipes. 


What is your favourite Elevenses recipe you have developed using game?


My personal favourite is my Confit Mallard, Chilli, Mozzarella & Rocket pizza.  It’s simply delicious and so simple to make and serve. This recipe is great as it can be altered to have so many different toppings depending on the game available to me, be it confit mallard legs, BBQ pulled venison or smoked pheasant.


Is there a standout elevenses recipe that always goes down best with your clients?


The elevenses that our clients enjoy the most at Constable Burton would have to be our KFP (Kentucky Fried Pheasant). It’s such a simple but delicious recipe that can be used with so many varieties of game meat. We serve it with a selection of dips including a garlic and chive aioli, BBQ Sauce or harissa mayonnaise.


What advice would you give to a non-chef who are looking to get more creative with game-based recipes at their shoot?


There are several bits of advice I would give to a non-chef who wants to get creative with their game elevenses. The first piece of advice is to make sure you cook your choice of game accurately and correctly. Game can easily be dry and overcooked at which point it is very unpleasant. The next piece of advice I would give is to be as creative as possible. If you have an idea give it a try. The worst-case scenario is you have to go back to the drawing board. Finally, I have learnt that if you can cook a dish with chicken you can use pheasant or partridge. Also, if you can do it with beef or lamb you can do it with venison. This will give you some great inspiration for ideas. 


Why do you think it is important to serve game at elevenses?


I believe it is highly important to serve game at elevenses as much as possible. This is for a few reasons. The first being that game is still under-utilised in the industry and hospitality as a whole and this is a great way to use a lot of game through the season. This will also benefit the estates that are supplying the game. The next reason being that it is a great way to introduce guns to game. We have found at Constable Burton Hall that many of them will try the elevenses because they are relatable dishes such as the KFP or a sausage roll. They then realise how delicious and versatile game is and go on to order more of it from our menus. Encouraging clients to eat the game they have shot is something that I believe all shoots need to do more of and they will see the benefits all round.


Why was it important to you and the Constable Burton Estate to join as BGA members?


At Constable Burton Estate we recognise the importance in the position that the BGA has filled in order to market game to a wider audience and in the assurance scheme which gives the consumer the confidence to buy game from a BGA assured shoot which upholds stringent farm to fork industry standards in all areas of gamebird welfare and management and its overall contribution to the promotion of game as a healthy, sustainable and viable food product.