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