Food is an integral part of any shoot day and we are lucky to have the support of three outstanding chefs. Each has their own distinctive and innovative style but all embrace the concept of cooking in the field and push the boundaries of traditional shooting food.
Menus are seasonal, varied and make use of local suppliers and also of the game that gives us sport throughout the season. Lunches are served in a variety of locations each equally as impressive and comfortable. Excellent wine pairings and a good deal of camaraderie make for as much fun as the shooting.
Famous in their own right are the Loyton elevenses, delivered from our signature converted Landrover series 90 and gator truck, with purpose built-in bars. From here the much-loved team deliver outstanding elevenses from our chefs to the field. Often creative offerings, expect to see rabbit rillette, boar scotch eggs, home reared pork sausages, soups and pies, barbecued pheasant burgers and more. Our three extraordinarily talented and equally passionate chefs; Tom, JC and Adam, ensure guests never go hungry.
Tom Godber-Ford Moore
(aka The Game Chef) Tom conjures up lunch and elevenses for Challacombe, Combe Sydenham and Edgcott shoots. Having been involved in the shooting world since a young boy, as well as cooking for Loyton, Tom spends much time promoting game meat through retail of his own game products and recipe writing. He has spent years both working and taking culinary travels around the continent and Mediterranean and it is this that most influences his approach to food. He likes to serve his game creations at Elevenses, often freeing up lunch as a more opulent affair.
Jean Christophe Le Grand
JC looks after lunch for both Haddeo and Stuckeridge guns and guests. Born in Normandy into a shooting family, JC’s childhood was deeply embedded in the countryside. Cuisine was always an important part of family life eating the likes of wild boar, roe deer and woodcock.
Cooking became his passion with game at the forefront. You will often find served for elevenses wild boar scotch eggs, pheasant satay, partridge gyoza, smoked venison sausages or rabbit rillette.
Adam Fanson joined as chef at Loyton Lodge in 2017 and creates exceptional menus for shooting party guests. Adam loves to bring game from field to fork for our sporting customers during the shoot season, cooking it simply to let the flavour shine and serving it with uncomplicated seasonal garnishes that complement the dish. It’s his theory that with having such sustainable, free range and tasty food at his fingertips, it would be a shame not to use it as much as possible. Creating dishes that promote game to visitors of Loyton Lodge is always a challenge he enjoys.