Game qualification is feather in the cap for The Kingslodge Inn chefs
Chefs from The Kingslodge Inn kitchens went lock, stock and barrel for game and were on target to take a full bag of qualifications.
Chefs from The Kingslodge Inn and sister pubs – The Lindisfarne Inn at Beal; The Bamburgh Castle Inn at Seahouses; The Hog’s Head Inn at Alnwick; The Commissioners Quay Inn at Blyth in Northumberland; The Seaton Lane Inn in County Durham and The King’s Head Inn in Newton under Roseberry, took part in a Game Food Hygiene training course, and sat the assessment to gain the award of ‘Trained Hunter’ status as part of the group’s ongoing commitment to maintaining the highest standard of food preparation and service.
The course saw chefs explore the processes involved to safely process game from fur or feather to the kitchen table.
Game enthusiast Sean Donkin is operations director at The Inn Collection Group, owners of The Kingslodge Inn.
He said: “Game dishes are amongst the most popular our award-winning kitchens create. It is a food we are very proud to champion. Not only is it incredibly tasty and versatile, it is a very healthy product being naturally leaner than farmed meat, has low food miles and is totally free range and ethically reared.
“Part and parcel with cooking with game is ensuring that we source and use game that is fully traceable and meets our rigorous standards of food hygiene.
“As well as a talent and flair for creating absolutely delicious game dishes in the kitchen, our chefs all proved themselves to be high fliers in their knowledge and understanding of hygiene issues relating to game, its sourcing, preparation and storage.”
He added: “The course is part of our ongoing commitment to staff training and development. Maintaining these high standards through training, education and best practice ensures our customers enjoy dishes that not only taste superb, but are prepared and made to the very highest food hygiene standards.”