THREE top chefs have joined forces with the British Association for Shooting and Conservation to encourage more people to taste game this autumn.

Mark Gough, Mike Robinson and Mark Gilchrist will be taking part in events during BASC's Taste of Game week, from November 11-18.

Pubs and restaurants will also be supporting the Game On campaign by putting pheasant, partridge and venison on their menus.

BASC's director of operations Simon Hamlyn said: "British game is nutritious and healthy meat. More people are now looking for quality foods and game is ideal for people interested in exploring and enjoying local produce."