Brentwood School Third Year pupil James Jupp has proved his culinary credentials winning a prestigious Gold award as a Game Star.
Fourteen-year-old James competed with more than 80 students from all over the country who developed their own game recipe as part of the School Game Changer project.
The young chefs had to create a recipe and make a unique dish using any game meat. The challenge set by Taste of Game and the Food Teachers Centre was to create a quick and easy game meat recipe with a modern twist.
James’s award-winning dish was a tasty venison and pomegranate biryani. His recipe will now be published in a booklet – bringing together the top 18 entries – that will be available at events and game fairs across the country.
He was also one of the eight lucky winners invited to a masterclass tutorial with top British chefs Lisa Goodwin-Allen and Bruno Birkbeck at the Michelin-starred restaurant, hotel and cookery school Northcote, near Blackburn, which he is unable to attend due to a rugby commitment.
“The reason I chose this dish is because I feel it is a modern twist on a culinary classic. I really enjoy working with Indian spices and flavours and this is a perfect combination with the deep intense flavours of venison”, James explained. “Also the pomegranate seeds add vibrant bursts of flavour and colour and when finished with coriander it truly is a delicious dish as well as a kaleidoscope of colour, typical of the Indian cuisine. I enjoy cooking this meal for my family as it is quick but a tasty recipe.”
Brentwood School Teacher of Food and Nutrition, Mrs Jacqueline Franklin, said: “We are very proud of James. He did exceptionally well to get through to the final eight especially as many entrants were older, GCSE students.”
Louise Davies, Founder Food Teachers Centre, said: “The winners showcased brilliant skills preparing and cooking game, plus making incredible sauces, pastries and accompaniments. Their dishes had the ‘wow’ factor in every respect.”
Chef Lisa Goodwin-Allen added: “We were thrilled to see so many entries – the standard was very high which made it incredibly difficult to choose winners. Throughout the entries there was clever use of ingredients and the recipes really brought game to the table in an inspiring way.”