ARMY chefs showed they’ve got game after taking a master class in cooking meat.

Exercise Eagles Game challenged chefs to work with unfamiliar ingredients to widen their skills and prepare for the challenge of operations in challenging environments.

The training was held at Fingringhoe Ranges on Saturday.

Chefs were given game from the Colchester Garrison Shoot to prepare and cook.

The operation was designed to prepare the chefs for catering in the early stages of a military operation.

Sgt AJ Huyser, from Second Battalion, The Parachute Regiment, said: “For many of our younger chefs it is their first time cooking with game and working with meat that has not already been butchered.

“Dealing with feathers and fur is a new experience and they need to learn different skills.

“Our chefs might have to improvise to ensure soldiers are fed. What we’re doing today will give them the confidence and skills to think outside of the ration box and adapt."

Goose and spring onion pie, partridge curry and game casserole were among the dishes cooked under the watchful eye of Geoff Acott MBE, vice president of catering trade organisation the Craft Guild of Chefs.

The former Army chef said: “I’m here to give technical advice to help the chefs prepare game safely to cook.

“The basic skills of Army chefs are a lot better than when I started out and they have had more experience of working in the field. I’m impressed with how they’re adapting their skills and recipes to different ingredients.”

Chefs had to work with a variety of ingredients including ten partridges.