An Evening of Game Cooking at Badminton Estate

There are few places as fitting for a game cooking demonstration and dinner as the grand surroundings of Badminton Estate. On a crisp evening, I arrived through the historic gatehouse, greeted by the sight of Badminton House standing proud against the dark, its stone façade bathed in golden light. The air was thick with the promise of good food, fine wine, and a deep dive into one of the most time-honored culinary traditions of the British countryside.

The evening was hosted by Badminton Estate Events and took place in the Old Kitchens—a space steeped in history, where generations before had prepared feasts for dukes and dignitaries. It was the perfect setting for an event dedicated to showcasing local, seasonal game. On arrival, I was welcomed with a glass of wine before taking my seat, ready for an immersive experience led by the evening’s chef, the renowned Chef Koj.

From Field to Fork: Preparing Pheasant with Chef Koj

Before dinner was served, we were treated to a masterclass in game preparation, led by Chef Koj himself. With a skillful ease that comes only from experience, he demonstrated how to prepare a pheasant from field to fork, emphasizing the importance of respecting the animal and using every part. Watching the process firsthand was a fascinating reminder of the connection between field sports and the table—a culinary tradition that has been a part of English country life for centuries.

A Feast to Remember

Once the demonstration was complete, it was time for dinner—a menu designed to celebrate the very best of local game and winter produce.

Starter: Venison Koftas—flavored with warming spices, these tender koftas were made from venison shot locally on the Bathurst Estate. They were served with a vibrant beetroot purée, cooling mint yogurt, and pomegranate seeds, offering a perfect balance of earthy richness, freshness, and a touch of sweetness.

Main: Pheasant, Shiitake Pithivier, Braised Red Cabbage & Potato Purée—the pheasant, sourced from the very land surrounding us on Badminton Estate, was beautifully cooked, tender and flavorful. The shiitake pithivier—a delicate pastry filled with rich, umami-laden mushrooms—was a stunning accompaniment, alongside the deep, tangy braised red cabbage and silky potato purée. Each element on the plate felt considered, a harmony of textures and flavors celebrating the season.

Dessert: January Rhubarb, Blood Orange, Ginger Custard & Cream—a refreshing and vibrant way to round off the meal. The tartness of the rhubarb and citrus paired beautifully with the warmth of the ginger custard, creating a dish that was both comforting and bright—just what was needed on a winter’s evening.

A Celebration of Tradition and Taste

As the evening drew to a close, the warmth of the Old Kitchens, the glow of candlelight, and the satisfied murmurs of fellow diners created an atmosphere of timeless conviviality. It was an experience that embodied the best of British game cookery—local, sustainable, and deeply rooted in tradition.

Leaving Badminton House that night, stepping back out into the cold with the scent of woodsmoke lingering in the air, I couldn’t help but feel grateful for evenings like this—where history, heritage, and incredible food come together in the most unforgettable way.