Glorious Game is a cookbook of delicious recipes from 101 of UK and Ireland's best-loved chefs and food writers.

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About the book

With a foreword by Ben Tish, and recipes from Tom Aikens, Paul Ainsworth, Jason Atherton, Frances Atkins, Pascal Aussignac, Richard Bainbridge, Sat Bains, Nieves Barragan, Neil Bentinck, Jean-Philippe Blondet, Michael Caines, Leandro Carreira, Asimakis Chaniotis, Dominic Chapman, Daniel Clifford, Richard Corrigan, Dan Cox, Killian Crowley, Ollie Dabbous, Scott Davies, Josh Eggleton, David Everitt-Matthias, Andrew Fairlie, Paul Foster, Calum Franklin, Luke French, Monica Galetti, Chris & Jeff Galvin, Graham Garrett, André Garrett, Matt Gillan, Lisa Goodwin-Allen, Alex Greene, Steve Groves, Simon Gueller, Skye Gyngell, Max Halley, Adam Handling, Henry Harris, Angela Hartnett, Margot Henderson, Diana Henry, Olia Hercules, Will Holland, Simon Hopkinson, Phil Howard, Simon Hulstone, Yoshinori Ishii, Jitin Joshi, Tom Kerridge, Tom Kitchin, James Knappett, Atul Kochhar, Pip Lacey, Guillaume Lebrun, Jeremy Lee, Ross Lewis, Monika Linton, Giorgio Locatelli, James Lowe, Marianne Lumb, James Mackenzie, Lisa Markwell, Francesco Mazzei, Gareth McCaughey, Colin McGurran, Gill Meller, Takashi Miyazaki, Martin Morales, Chantelle Nicholson, Andi Oliver, Joshua Overington, Tomos Parry, Andrew Pern, Glynn Purnell, Ben Radford, Theo Randall, Neil Rankin, Adam Reid, Henrik Ritzén, Jozef Rogulski, Mark Sergeant, Paul Shearing, Tim Siadatan, Vivek Singh, Geoffrey Smeddle, Jun Tanaka, Matt Tebbutt, Stephen Terry, Cyrus Todiwala, Mitch Tonks, Brian Turner, Gary Usher, Gareth Ward, Michael Wignall, Alyn Williams, John Williams, Murray Wilson, Martin Wishart & Angel Zapata Martin.

We live in an age of climate change, sustainability, dwindling food sources and obesity. Game could help tackle these problems head on.

It’s an incredibly healthy source of food and much leaner than farmed meats, due to the natural diets of the animals and their active lifestyles. There’s no intensive farming and as game is mostly locally sourced, its carbon footprint is relatively small, with very few miles from ‘nature to plate’.

The book includes a unique collection of recipes using the whole range of game, including many that are achievable for the home cook: everything from a simple but brilliant game sandwich to a classic venison Wellington. There are also more ambitious recipes requiring a fair bit of know-how, specialist kitchen equipment, a lot of time and advance planning.

All proceeds from this book will directly benefit The Moorland Communities Trust and The Game and Wildlife Conservation Trust. Both of these organisations exist to protect and promote the rural way of life that enables game to thrive.

It's a simple fact that the more we get behind and support game now, the easier to obtain and more affordable it will become in the future.

Format: Hardback
Size: 230x320x35mm
Pages: 448
Images: 425
Price: £40
ISBN: 978-0955893070

DELIVERY – UK: £5 per book / Europe: £9.50, plus £5 per book / Rest of the World: £24.50, plus £5 per book.

Awards

— Best UK Single Subject Cookbook, Gourmand World Cookbook Awards, Paris
— Best UK Meat Cookbook, Gourmand World Cookbook Awards, Paris
— Best UK Charity Cookbook, Gourmand World Cookbook Awards, Paris

About Ben Tish

Ben Tish joined The Stafford London as Culinary Director in January 2018, overseeing the entire food offering for the hotel, including The Game Bird restaurant, the celebrated American Bar, The Wine Cellars, private dining, suites and in-room dining. In addition, he and The Stafford London are set to launch new restaurant projects together that will focus on Ben’s signature style and love of European cuisine.

Ben joined The Stafford London from his previous role as Chef Director of Salt Yard Group, having launched the renowned Soho sites of Dehesa, Ember Yard and Opera Tavern. He started working with the group as Head Chef of Salt Yard restaurant in March 2006, becoming Chef Director of the whole group in 2008.

Prior to this, Ben spent much of his career working with renowned chefs and restaurateurs such as Jason Atherton and Stephen Terry at various groundbreaking London restaurants, learning classical techniques with inspired cooking formulas.

He also fronted the 3 AA Rosette modern Italian restaurant Al Duca, where he fell in love with the ingredient-led approach to Italian cookery. He held the position of Executive Chef at the Crinan Hotel in the West Highlands of Scotland where he was inspired by the beautiful and remote location and the amazing produce this part of the country has to offer. Whilst he was in charge of the kitchens at the Crinan it was named as Best Gastropub in Scotland by The Independent, and Best Newcomer in the fine dining restaurant section of The Good Food Guide.

Ben is also a highly accomplished writer and author. In late 2012 he released Salt Yard: Food & Wine from Spain and Italy, a restaurant cookbook, and in 2016, Grill Smoke BBQ was released with Quadrille Publishing. In spring 2019, Ben released Moorish, a cookbook focusing on the Moorish influence on food culture in the Iberian peninsula and southern Italy, published by Bloomsbury.

Ben’s recipes often feature in all the national broadsheets and magazines and he appears regularly on food programmes such as Saturday Kitchen and Sunday Brunch.