Good Game was first conceived when the three founders Pete, Jim and Steve were on a road trip from Topsham to Morocco in a £100 Ford Cavalier in the early 90s. Now after more than two decades their dream has finally become a reality, as Sue Kemp discovered
Those first chats as we travelled along in that battered-up old car seem a million years ago now," laughs Steve Williams, one of the founders.
"Big Jim who runs Topsham Wines invited me to go with him, along with Pete Woodham-Kay, who I had never met before. We had such a good time and spent the whole journey talking about food and how we would all like to be involved with it in some way.
"When we got back I went off to the Middle East to work for a few years, but all the while I was there I was thinking about what we talked about.
"I have always wanted to run my own business but knew it wouldn't be a business that involved wearing a suit," said Steve, who works in recruitment. "And ideally I wanted it to involve food – particularly wild food.
"We all like to hunt – but only what we can eat. So it seemed sensible to build the business around what we know and Good Game was born."
The company makes game charcuterie, sausages and burgers and sells them online and at a variety of food events around the county.
"We began making sausages and things first," said Steve. "We'd make a batch and take them to social events. Family members would ask us where they could buy them and we'd say, 'well, you can't'. That was when we decided to take the plunge.
"Jim has a very good palate, so we use him to test all our food. Pete is a continental yacht skipper but has also worked in event catering. We both have different skill sets which benefits us," he added, admitting that they have also had a lot of help from Geoff Bowen at Pebblebed Vineyard.
"Geoff has been brilliant. He has helped us with storage and lots of advice.
"We started off using meat we had shot and then as the demand grew we knew we had to get meat from elsewhere. We now use a game dealer in Ivybridge for our venison.
"It has got to be wild – not farmed," said Steve. "It makes all the difference to the taste where it was brought up and how it was killed.
"Our supplier also supplies the top chefs up and down the country so the quality is excellent. We aim to support local producers so also use pork from Freemantles at Kenniford and, when we can get them, Black Pigs from a farmer on Woodbury Common. The chilli in our chorizo is grown in Devon chilli farms.
"Everything is made by hand and cured using only salt and Exe estuary air. We use simple, old-fashioned methods and local produce. We are true artisans and very proud of what we do. Our mission is to make the best tasting game and cured meat in the world."
Until mid January everything used to be done in Steve's house in Topsham and the meat hung in a converted garage on the River Exe. But the trio have just got a new facility at Bishops Court at Clyst St Mary – so can now up production.
"It is all very labour intensive and takes a long time," said Steve. "Especially making cured meats. You can do it in drying cupboards but we do it all by hand.
"To get it right you have got to understand the meat and know what it is doing. But it does involve a lot of trial and error to get it exactly right."
Before setting up Steve went to see a charcuterie business in California – where he believes the best meats come from. He was told to be prepared to throw a lot out.
"It is a very precise technique and you have got to get it spot on. If it's not you have to throw it out and start again," said Steve. "We have put in a lot of hard work but it has all been worth it.
"Now we have new facilities and a part-time butcher – 72-year-old Dennis – we can start to increase what we sell."
They currently sell at the Farmers Market in Exeter and at the Street Food Market in the Guildhall and they have also just launched beef and venison air-dried as a snack – which has taken off well in pubs.
This year they will also be at the Exeter Festival of South West food and Drink next month in the Fresh at the Festival section.
This highlights start-up producers who have been in business for three years or less and who have never exhibited at the Festival before.
"It will be great to be part of such a big, popular food event in the city," said Steve. "We will be able to chat to people and tell them what we are all about – as well as giving them the chance to sample our great meats."
More details on Good Game on: www.good-game.co.uk
The Exeter Festival of South West Food and Drink will once again be taking over Northernhay Gardens and Exeter Castle from April 25 to 27. And it promises something for all the family.
Over the past 11 years the event has established itself as a vital part of life in Exeter and the South West, celebrating our rich food culture while bringing together local producers, the region's best chefs, and the food loving public.
The three-day festival – which recently won gold at the 2013 Devon Tourism Awards for Tourism Event of The Year – will feature more than 100 regional producers, top chefs, workshops, live music and food-themed activities for all the family. More details on: www.exeterfoodanddrinkfestival.co.uk
