The U.K has lots of glorious game available and as we move through the game season (August 12th – February 1st) 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
Including arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of Chef’s jacket and apron. This is a full day course which costs £175 per person.
Courses available on Friday 21st october, 11th November 2016;
8:30am arrival; course starts at 9 am. Course finishes around 4:30pm.