THE JAMESON WORKS X GAME (A British Tradition)
We have our list of favourite restaurants in London (half of the Champ studio is based here), so it was no surprise when we found out that the restaurants Lyle’s and Koya were involved with the latest events by The Jameson Works.
Jameson Irish Whiskey can accompany just about anything. It’s a regular for us, and when paired with good food, it is absolutely irresistible.
The Jameson Works is a community for modern makers to share their work, along with us experiencing their hand-crafted creations. It’s seen more as an artform, whereby can only be created by the specific artisan.
The Jameson Works celebrates the craft of British Game season with a series of how-to cook films from three of London’s top chefs. Via video, they share some of their know-how that goes into preparation, cooking and serving of game such as Hare, Venison, Grouse and Snipe. It’s some more expert knowledge to encourage cooking at home. It is a British tradition ofcourse.
James Lowe | Head Chef at LYLE’S, London
Grouse, Breadsauce and Pickled Mulberries.
Junya Yamasaki | Head Chef at KOYA, London
Hay-Seared Venison “Sashimi”
Brad McDonald | Head Chef at The Lockhart, London
Brad and James Top Tips from The Jameson Works x GAME Masterclass
1. Buy your game from a good, reputable supplier. James: “We use several game dealers like Yorkshire Game, David Hammerson and Braehead Foods in Scotland.” The Butchery in Bermondsey is great, they’re open to the public on Saturdays.
2. Browning meat is an important step in several cooking methods, it’s as important when braising or stewing meat as it is when roasting or grilling. It affects the taste, texture and appearance of the meat. It gives it a richer, deeper and more complex flavour.
3. Always keep a good stock in your fridge or freezer, it has the potential to elevate most dishes. Next time you pan-fry a piece of meat, add a few spoonfuls of your homemade stock to it to create a rich base. You can use leftover carcasses, vegetable peelings, or stalks from herbs like parsley or thyme. If you’re preparing game, use a game stock. Just ask your butcher for trimmings for any game in season. A smart way to keep hold of stock is to strain it into an ice cube tray and use whenever you need it.
4. Different cuts suit different cooking techniques. Loin is tender and can be eaten very rare, haunch is great for roasting or grilling, and shoulder and neck require slow cooking. Talk to your butcher about what it is you want to make and ensure you get the right cut.
5. Soak your meat in marinades overnight to add complementary flavours. A marinade can also help break down a less tender cut of meat, as long as it contains an acidic ingredient such as lemon juice, wine, or vinegar.
6. Don’t throw anything away.
Keep your trim, bones, herb stalks – all these things make great stocks.
7. Use good equipment. A good knife and decent pots and pans make all the difference.
If you don’t have an oven thermometer or probe, ask for one for Christmas this year.
People underestimate how important this piece of equipment is.
8. Timing is really important. Make a clear list of what you need, and what you need to do,
and get as much prepared in advance as possible.
9. Relax, and don’t be scared. A recipe should be taken as a guideline only.
If you’re scared of your ingredients, they will misbehave.
10. Don’t forget that game is wild, so a remainder of shot can sometimes be found in the meat.
Be careful of your teeth!