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
Tea smoked pheasant breast - cucumber, apple & ginger pickle
Venison, cranberry & port casserole - perfect mash
Finish this evening with chefs dessert
Cinnamon apple cake, caramelised apples & calvados anglaise.