This British Game Week (25th November – 1st December), the British Game Alliance is delighted to announce that as part of its Eat Wild campaign, it is partnering with Le Bab – one of London’s favourite modern kebab restaurants – on three limited-edition feathered game dishes that will be available to purchase throughout the week.

The three dishes will highlight the versatility of feathered game, showcasing it as an accessible, sustainable, and healthier alternative to more commonly consumed poultry like chicken.  During British Game Week, customers will be able to purchase the following dishes, all created using BGA assured game: Crispy Fried Partridge: partridge legs fried in a polenta crust, accompanied by chermoula and lime yoghurt (£7.75); Pheasant Shawarma: slow roasted shawarma of pheasant thighs, served with pickled endive and chilli, date purée, nutmeg mayo and celeriac crush on a Le Bab flatbread (£14.75), and Grouse Adana: a minced Grouse kebab in the Turkish Adana style, charcoal-grilled and topped with cavolo nero kimchi, smoked mayonnaise, crispy onions and pumpkin purée, on a Le Bab flatbread (£16).

The British Game Alliance is a not-for-profit organisation working to promote the value of feathered game and encourage greater consumption of British pheasant, partridge, grouse and mallard through its assurance scheme, which provides consumers the assurance of traceability, provenance and quality in their game, from egg to plate.

Tom Adams, Founder and Managing Director at the British Game Alliance says: ‘The BGA is thrilled to be partnering with Le Bab on these three dishes in celebration of British Game Week.  Feathered game is an amazing, sustainable source of protein and we can’t wait to showcase how versatile an ingredient it is through these three diverse options that have been created by the team at Le Bab.  We felt it natural to collaborate, given Le Bab’s focus on seasonal and sustainable produce and we are proud to be a part of bringing an ethically sourced option to the menu for today’s conscious and mindful diners.’ 

Edward Brunet, Director at Le Bab says: ‘At Le Bab, using seasonal, British produce is the principle at the heart of our modern kebabs. Nothing is more emblematic of this than game – we’re passionate about using it and deeply excited to be collaborating with the BGA to bring more of it to our menu!’