February 6, 2022 @ 10:00 am| £135
Our last Game course of the 2021/22 season, show cases the amazing variety of game the Ashdown Forest has to offer. A delicious and healthy alternative to our more ‘familiar’ cuts of meat, the rewards of the traditional local shoots are now readily available in most local butchers and farm shops.
Today our professional chef, will guide you through some seasonal recipes using venison, partridge, pheasant and wood pigeon.
Full day hands on course. Includes – tuition from a professional chef, all ingredients, laminated recipe cards, aprons, three course lunch with wine, a dish for two to take home, and even someone to wash up!
• Roast Crown of Pigeon with Quail Eggs and Walnuts
• Buttermilk fried Pheasant with Celeriac Remoulade
• Patridge and Red Lentil Dhal with Parsnip Crisps
• Venison & Ale Pudding with Cobnut Dressing