The UK has lots of glorious game available and as we move through the game season we shall be showcasing some of the finest. Wild meat is lean and full favoured so it can be dry and overpowering if not cooked and prepared properly. On this course you will learn how to make it the star attraction of the meal, the different cooking techniques used when working with game and you will also make the rich sauces and accompaniments for the dishes. Seasonality is key when using game so we will be utilising the autumnal and winter vegetables available.
Some course examples are:
- Warm salad of partridge, roast carrots and parsnips, smoked bacon, partridge jus
- Crisp confit duck leg, puy lentils
- Pot roast wood pigeon, buttered savoy cabbage, potato fondant, blackberry jus
- Hot smoked venison loin, butternut squash cannelloni, garden beets, cobnuts
The course includes arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of a chef’s jacket and apron.
This is a full day course which costs £185 per person.
This course is available on Friday 28th September and Saturday 27th October, Thursday 8th and Saturday 17th November, Wednesday 12th December 2018, Thursday 10th and Saturday 19th January, Thursday 7th and Saturday 16th February 2019.
Course registration begins at 08:30am for a 9:00am start. The course will finish at approximately 4:00pm.
To book please call us on 01225 742777 or click the book now button below.