As one of the few remaining sources of wild food with strict seasonality rules, game cookery is all local, seasonal food.
Using the best local, seasonal game we can find, we will be turning them into restaurant level dishes with ingredients from our local producers. This is an exciting weekend and a truly seasonal event in the culinary year. You can expect to be working with Dartmoor game such as:
- Pheasant or Partridge or Wood Pigeon
- Wild Duck
Our expert chef tutors will show you how to source and prepare fresh game birds and meats and cook and present them to perfection to create memorable game dishes.
- Roasted breast and leg of partridge
with Jerusalem artichoke puree, green bean, shallot and truffle salad, golden raisins, hazelnuts and sauternes sauce.
- Sous vide breast of wild duck (mallard)
with 'feuille de brick' wrapped leg with chestnuts, prunes and sage, creamed salsify, roast winter squash, kalettes, port and earl grey reduction,
- Pan roasted loin of venison
with black pudding puree, radicchio, wild mushrooms, fondant potatoes, blackberries and Grand Veneur sauce
You will enjoy a lunch featuring what you have cooked in the morning session along with a glass of wine. Weekend courses (Saturdays) and 5 day courses (on Monday to Thursday) have a lunch and at the end of each day's cooking you will take home any dishes you have made.
Note: On certain courses such as Breadmaking, Baking, Patisserie, Chocolate Making we will provide a buffet lunch and whilst you will take lots home to enjoy, you will need to make provision for dinner as this is not provided.
All of our courses are highly practical and you will spend 90% of your time in the kitchen learning and cooking. We maximise your quality learning time by taking care of time-consuming tasks such as weighing and assembling ingredients and washing up.
This course is at an Intermediate Level. Aimed at the typical home cook. These courses will build your confidence in all areas of the kitchen. You should be familiar with common cookery concepts such as frying, baking, grilling and be able to follow a recipe. No other special skills are required.
The minimum age to take this course is 18 years old unless otherwise specified.
You will need to tell us about any food allergies or special diets at the time of
booking. Whilst the course content will stay the same, we will always try and
accommodate your requirements with substitutions and alternatives.
We are very familiar with common food allergies and regularly welcome coeliacs, vegetarians and those with gluten-free, dairy-free or religious diets on our courses. Please contact the Customer Service team who will be able to advise you further.
You need to wear sensible footwear with non-slip soles and covered toes. Long hair needs
to be tied back; we advise wearing comfortable clothes and not your best outfit. We also
recommend wearing trousers.
You don't need to bring anything else with you since everything else is provided. If you wish to bring some containers to take away food you may, but recyclable boxes are provided.
You will receive a Certificate from the Ashburton Cookery School upon completion of this course.
We source as many ingredients from ethical, local suppliers within a 25 mile radius of
the cookery school as possible.
All our fish, poultry, meat and dairy is sourced from local producers as well as
vegetables and English fruit.
We will always prioritise locally sourced, seasonal ingredients and recipes where possible.