What could be better than the taste of perfectly cooked game on a chilly autumnal night?
Our Seasonal Game course uses the finest local seasonal game such as pheasant and partridge as well as venison.
The course will teach you quick and easy methods to pluck and draw a partridge and skin a rabbit, and the other game you will be using during the course will be prepared for you. We will provide you with the most fantastic recipes to get the best out of this wonderful seasonal food. The course will focus on cookery skills and techniques to enable you to cook a whole host of game fare such as:

• Pheasant with blackberry sauce
• Roasted partridge with a celeriac & apple puree and parsnip crisps
• Rabbit pappardelle
• Country duck, pork and brandy terrine
• Loin of venison with truffle duxelle
• Pan fried pheasant breast with confit leg served with a chestnut relish