Our third Game course of the 2024/25 season, showcases the amazing variety of produce the Ashdown Forest area 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, wood pigeon and pheasant.

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!

Sample dishes:
• Panfried Pheasant Breasts, Saffron Mash & Salsa Verde
• Confit Wood Pigeon & Cheese Croquettes with Celeriac Remoulade
• Partridge and Red Lentil Dhal with Parsnip Crisps
• Venison, Cherry Tomato & Rosemary Ragu with Grilled Polenta