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19th November 2018

Ralph Skripek, the ‘Wild Chef’, got Great British Game Week (GBGW) off to a flyer as he cooked up a range of innovative and delicious grouse dishes in Bakewell today.

In the town traditionally associated with a tart rather than game, Skripek produced a variety of different grouse dishes to demonstrate the versatility of what is known as the ‘king’ of game meats. Visitors were treated to smoked grouse, pan-fried grouse and roast grouse served with Derbyshire stilton.

Mr Skripek, considered to be one of the most influential and passionate game chefs in the North of England, was flanked by gamekeepers from the Peak District Moorland Group (PDMG) who were on hand to inform visitors about the details of moorland managed for wild red grouse and how it helps provide a sustainable harvest of birds for consumers alongside a range of other benefits including habitat for unique wildlife and the maintenance of treasured Peak District heather landscapes.

Now in its fifth year, GBGW is a week-long celebration that promotes the wide variety of high-quality, nutritious game products that are available across the UK. Game is not only part of British heritage but is also a vibrant and modern addition to today’s lifestyle and food choices.

Mr Skripek said: “Grouse is a wonderfully versatile and nutritious game meat and in a good season I source my grouse directly from my local area in the Peak District. Its unique flavour, taken from the heather they eat, combined with the nutritional benefits makes grouse an exciting addition to consumers’ plates. Grouse’s reputation as a flavourful and healthy source of protein is growing year on year and I am fully behind Great British Game Week and its efforts to boost people’s awareness and consumption of game.”

Jim France, of PDMG said: “It is great to see chefs such as Ralph singing the praises of wild red grouse. We are delighted to join forces to help promote grouse to a wider audience, starting in Bakewell today. Great British Game Week is a fantastic initiative that will encourage more people to taste grouse and realise just how versatile and tasty it is.”

(L-R) Tom Adamson, PDMG keeper, Ralph Skripek ‘the Wild Chef’, Jim France, PDMG keeper

Bakewell visitors sample roast smoked grouse

Bakewell visitors sample roast smoked grouse


Did You Know?

75% of of the world’s remaining heather moorland is found in Britain – but this area declined alarmingly over the latter part of the last century. The Moorland Association was set up in 1986 to coordinate the efforts of moorland owners and managers to halt this loss, particularly in England and Wales.

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