Eat Wild secures new market for game in London Stadiums, collaborating with Delaware North to put wild meat on the menu of hospitality boxes at Emirates Stadium and London Stadium, introducing hundreds of thousands of people to game.

In celebration of Great British Game Week 2023 (6-12th November), Eat Wild and Delaware North worked together to put wild meat on the menu of the executive boxes at Emirates Stadium and London Stadium as an industry first.

At Emirates Stadium, most people served opted for the venison dish that was produced; a slow braised venison cottage pie, seared loin, braised savoy cabbage, venison faggot, celeriac puree and a tayberry jus. At London Stadium, the dish was also warmly received by all diners and particularly enjoyed by those that had not had venison before.  

In preparation, Eat Wild took Delaware North on a journey from field to fork to give chefs a first-hand experience of countryside management methods and nose-to-tail dining experiences. Visiting an estate in Warwickshire, those involved were educated about the management practices involved in rearing and harvesting wild meat and the multiple benefits they have for countryside environments. 

Louisa Clutterbuck, CEO of Eat Wild said “This is a landmark moment for Eat Wild – to get game on the menu of these two such prestigious stadiums is a real win as we are showcasing this high welfare, sustainable meat to a completely new audience. We’ve opened the door to a new avenue for game and are looking forward to developing its trajectory in this space and beyond, so that even more people can be introduced to the many benefits of eating wild meat.”

Leon Challis-Davies, Culinary Director at Eat Wild said “Wild meat is not only healthier, but it’s also more sustainable than what we consume from our current meat-producing sector. It’s much more flavoursome too. Our mission is to introduce more people to the wonderful world of wild British meat, and to see it placed on the menus of these hugely popular stadiums really is a huge success.”

David Holder, Head Chef of Culinary, Emirates Stadium said: “It was a refreshing experience to produce a ‘trio of venison’ menu for the directors, using every single cut from the sustainably sourced deer, ensuring minimum wastage, and creating superb flavour which proved so popular we actually sold out 10 minutes before kick-off.” 

Gary Foakes, Executive Head Chef, London Stadium said: “We were thrilled for the whole team to be working with some amazing wild, local and sustainable product, which was complimented with seasonal fruit and vegetables, and help educate people about the multiple benefits of eating it. The dish was served to our guests across the BM6 lounge and it was warmly received by all.”

The news comes as Eat Wild launch their Back British Game campaign, which is funded by a 50p levy from those who are in support of a thriving game shooting industry, meaning Eat Wild can spread more awareness of the benefits of British game through those that enjoy it today. With the help of the campaign, Eat Wild will continue to create new markets and ensure a fully sustainable ‘circle of game’. If you Back British Game, you can register and donate here.

Written by Eat Wild, part of the Back British Game Innitiative