THE head chef and co-owner of a Sedbergh inn has been asked to share her knowledge on how to cook game for a handy guide.

The Black Bull’s Nina Matsunaga has been invited to contribute a recipe to the Great Game Guide 2021/22, joining a who’s who of 100 top chefs and their eateries from around the UK, including the likes of Lisa Allen of Northcote and John Williams MBE of The Ritz.

The handy book, produced by the Chef’s Forum and launched at the Game Fair, held at Ragley Hall, Warwickshire, celebrates game in all its glory, including where to buy it, how to cook it and what to drink with it.

“Game is an abundant resource which is widely underutilised, I think both chefs and consumers should experiment with it more in their kitchens, which is why I was thrilled to be asked to contribute a recipe to The Great Game Guide,” said Ms Matsunaga.

“The Black Bull’s restaurant is very much focused on serving true field to fork menus.

“Our food ethos is simple and that is to use only the best seasonal ingredients available from the ever-changing larder on our doorstep and that includes a wide variety of British seasonal game.

“Game meat is a great source of protein, it’s really versatile, packed full of flavour, is rich in nutrients, low in fat and has real health benefits as a result.”