Got Game is half way through its first major residency at The Sun and 13 Cantons, so we caught up with the man with his game face on, Tom Forster.
Tom started Got Game last May and since then has been a regular on the street food and events catering scene. His aim is to bring game and rare breeds to the masses, through "modern takes on traditional fare", using flavours and ingredients from around the world to highlight its versatility. Dishes on his current World Cup menu at The Sun and 13 Cantons includes The Duke of Rio, a wild Cornish venison burger with chimichuri sauce, gouda, smoked bacon tomato & lettuce and Guinea 'Foul' Kebabs marinated in cachaça and fresh lime.
Where do you source your game, surely there aren't too many shooting spots in central London?
A lot of my meat comes from my cousin's sustainable quail farm and the local shoots in Cornwall. A huge volume of the birds they shoot end up being buried because there isn't the demand. That's where I come in.
If you could eat one game meat for the rest of your days, what would it be?
Wood pigeon, the best flesh in the land.
Give us an insider tip into your favourite flavour combinations for game
I am trying to move game away from the classic heavy red wine winter association. I like to use lighter flavours and ingredients such as white wine, lemon and rosemary in my dishes. Also, spiced pears are an incredible pairing.
What's your top kitchen tip for budding foodies?
Always have a larder stocked with ‘ammunition flavours' – chutneys, pickles and flavoured butters.
What's the strangest thing you've ever eaten?
*long, almost awkward, pause* Turtle eggs shotted down with Tabasco and lemon. Sorry RSPCA.
You're on a desert island, other than turtle eggs, what's your one dish?
Full English with eggs five ways – Got Game scotch quail egg, scrambled, poached, fried and boiled.
And finally, when you're not firing up the Big Green Egg, what's you poison?
Dark rum or craft beers.
Got Game will be at The Sun and 13 Cantons until the end of June. Next they're collaborating with Selin Kiazim, formerly of Kopapa, for a two week residency at the beginning of July at House of Wolf