From October onwards, the much-loved Italian restaurant and pasta workshop, Officina 00, has a seasonal series of game dishes at both its Old Street and Fitzrovia locations.

The series will spotlight game as the season develops, using authentic British ingredients and Italian recipes from Chef Elia Sebregondi and co-founder Enzo Mirto.

Following Elia’s extensive travels through Italy, his love for game grew, especially from his time in the mountainous regions where he learnt to cook native wild boar in Tuscany and roe deer in the Dolomites.

Noticing a strong tie between Italian and British tradition of celebrating the game season, Elia spent time experimenting with different game meats which inspired the latest menu.

Game season at Officina 00 invites diners to enjoy the abundance of produce the British game season has to offer, with produce brought in fresh each morning from the shoot of the early hours that same day.

In October, Elia put rabbit and venison on a pedestal with dishes including rabbit lasagne and venison ragu on toast.

Come November, pheasant will take centre stage, including the traditional Italian dish of Occhi, filled with pheasant genovese, sour parsley pesto and aged provolone – a marriage of provenance and flavour coming together.

The dish is prepared using British meat.

For December, when the game season is at its peak, Elia will introduce venison haunch and venison tartare. Complementing the season will come an expertly curated wine list of Italian wines destined to match the rich game meat.

The limited edition game menu items take inspiration from Enzo and Elia’s traditions. For example the pheasant ragu Enzo is made using his mother’s ragu recipe.

While Elia enjoys cooking with game because it brings back memories of family festivities gathered around a table feasting on warming stews and pastas. Game season begins from October and ends in December.

The game menu is available in both venues in Fitzrovia and Old Street.