Local Game Cookery 231118-1830-2130

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Chef Stephen Jeffers is well renowned for his expertise in Game Cooking.
Working alongside Lady Dufferin as her personal chef in Clandeboye Estate, it was surrounded by the best of game.
From cooking with venison & pheasant to guinea fowl & mallard,  there's nothing he doesn't know about this beautiful produce....combining fabulous flavours with seasonal accompaniments.
Enjoy seasonal bites on arrival 

Start class with practical (how to use local game)

How to bone a whole pheasant 

Make a game stock with bones 

First course 

Tea smoked pheasant breast - cucumber, apple & ginger pickle 

Main course 
Venison, cranberry & port casserole - perfect mash

Finish this evening with chefs dessert 
Cinnamon apple cake, caramelised apples & calvados anglaise.