(cont)

“Rearing our own birds helps with the ability to control the programme from start to finish. For all intents and purposes game is as organic as it can be with some of the estate’s crops being organic and with the natural feed that is available for the birds for example seeds and berries.” Says Malcolm.

Back at the Manners Arms, in the nearby village of Knipton, we were able to enjoy the comfort of a beautiful rural 36 cover formal dining room with a further 30 covers in the Beaters’ Bar, with open fires and solid oak flooring  - every bit the rural pub!

“We have been looking back into the old recipe books at Belvoir Castle to recreate traditional favourites as well as creating some contemporary and internationally flavoured dishes to suit everyone,” says Paul Hoad. A succulently roasted partridge with autumn berry sauce on fried bread with some deep-fried game chips or a pheasant curry with puy lentils are both big favourites. High in protein, low in fat and big in taste, game meat is an excellent alternative to heavy red meat during the autumn and winter months.  Malcolm Partridge and Paul will, during the evenings, give a short talk on the popularity of game over the centuries incorporating life in the field for many species and the inevitable journey to the plate. 

Whilst all the game used in the restaurant has been produced on the estate, the Manners Arms also takes advantage of Colston Basset Stilton, locally reared beef & lamb and locally grown vegetables.

From the gate to the plate, game at Belvoir is quintessentially English and a thoroughly enjoyable experience, one we’re only too happy to advocate.

The Manners Arms is hosting a number of game experience days on the estate consisting of shooting on the estate followed by a meal in the Manner Arms. The Gourmet Game Club is taking bookings for 7th and 21st, November, 5th December and 9th and 23rd January. For booking details and more information see www.mannersarms.com or call 01476 879222.