Butchery and Game

A range of classes from butchery demonstrations through to classic game preparation and inspiring recipes.

Thyme for Game

For those who live in the countryside, game is bountiful in the autumn months and even city dwellers now find pheasant, partridge and other wildfowl, venison, wild rabbit and hare on their supermarket shelves. But for many the cooking of game remains a daunting mystery, not to mention the preparation, cleaning and plucking.You will be taught some basic butchery skills. The day will be filled with plenty of tips on how to get the best out of this delicious resource, it is also low-fat, free-range, seasonal, local and relatively inexpensive.

Wednesday, October 17, 2012 - 09:30