The line-up for chef James Lowe’s fourth annual game event at Lyle’s in Shoreditch has been announced. Joining the chef for two nights next month will be: Victor Liong from Lee Ho Fook in Melbourne; Lisa Lov, Tigermom in Copenhagen; Petter Nilsson from Spiritmuseum in Stockholm; David Posey from Elske in Chicago and Trevor Moran, who is in the process of opening a restaurant in Nashville.
The event will take place across two dinner services at the restaurant on Friday 15 and Saturday 16 September.
Since Lyle’s opened in April 2014, dozens of guest chefs from across the world have collaborated with James Lowe on the restaurant’s monthly guest series dinners. “I love how two people can look at something and come up with two completely different ideas,” Lowe has said in the past. Before he had his own restaurant, Lowe travelled a lot for inspiration; with less time to take those trips, part of the rationale behind Game was to ensure those influences didn’t completely disappear from his kitchen. For the past four years, Game has acted as a bumper edition of the guest series — held deliberately at a time of the year when British ingredients are, if not unique, then very particular. Each chef brings a different style to the event, which can mean dishes as quintessentially British and traditional as grouse or pheasant are treated in unconventional ways.
A gallery of this year’s participants can be seen below:
“You won't find any grouse with bread sauce on these menus,” the Lyle’s team say, flouting convention. Last year's dishes included girolles and grouse waffle from Rafa Costa e Silva (Lasai, Rio de Janeiro); Chongqing fried pheasant by Angela Dimayuga (Mission Chinese Food, NYC); mallard ‘Hualien’ style, satsivi an hazelnuts from Luke Burgess (Australia); and grilled chestnut ice cream and hare blood chocolate by Lowe.
Lowe will travel with the group of chefs to the hills farmland of the Cairngorms in Scotland's eastern Highlands. In Scotland, the team will take part in a deer stalk and duck shoot, as well as an afternoon of fly-fishing salmon on the River Dee. The menus will be revealed for the first time on the night of the events and the chefs rotate between courses across each night.
Date: Friday 15 and Saturday 16 September 2017, 6.15pm–9.30pm — 60 spaces are available each night. The dinner costs £89 for a (minimum of) six-course set menu, drinks and service not included. The menu will be different on each night. Tickets are on sale now here.
Watch: a video created during last year’s event can be seen here.