James visited GIG’s headquarters in Chesham this May for a tasting. All the dishes on the extensive menu were prepped, cooked, plated and finished and then served in a mock-up of the table settings, ensuring that every detail was perfected ahead of the event.
There’s a real focus on the farm to fork provenance of food at The Game Fair and that is clearly visible in the menu that will be delivered by James and GIG. Starters include: gin cured salmon with pickled cucumber, micro greens and a cucumber ketchup; game terrine with burnt apple puree pickles and toast and Laverstoke farm buffalo mozzarella on a bed of heritage tomatoes, with a sea salt, balsamic & olive oil drizzle, whilst main courses include: roasted lamb cutlets with a summer vegetable ratatouille and roasted tomato jus, served with dauphinoise potatoes and homemade pumpkin ravioli with sage butter, tenderstem broccoli, parmesan and almonds.
