From field to fork!
Not only is James an accomplished chef, in his spare time he has a passion for shooting regularly bringing food from field to fork.
On this course, James will teach you the journey from feather and fur to amazing meals!
Your day will consist of:
- Preparation of feathered game – pheasant or partridge – cooking it with addition of seasonal accompaniments
- Preparation of wild rabbit
- Seam butchery demonstration with a haunch of wild venison – You will be marinate, cook and taste!
Your course will begin at 9.30am through to 3.30pm. All your ingredients, recipes and lunch are provided.