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Game Wild Food & Foraging
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Game Wild Food & Foraging

15th November 2015 @ 10:30 am - 1:00 pm

Tim Field shares essential skills to make the most of the season’s game.  From hanging, plucking and dressing to skinning, jointing and boning; this course will provide inspiration for the winter glut.  We work with the estate’s diversity of wild game; typically pheasant, teal, snipe and muntjac venison. Our cookery school chefs are on hand to discuss cooking techniques and flavour matching, whilst sharing delicious tastings during the morning.

£75 per person; includes all course material and refreshments throughout the day.

Half Day Course: 10.30am – 1pm, the course will be held in our Chelsea Garden Room in the Market Garden.

If you are booking with a voucher or would like to make payment over the phone please call us on 01608 731620

Details

Date:
15th November 2015
Time:
10:30 am - 1:00 pm

Venue

The Cookery School
Daylesford
Stow-on-the-Wold, Gloucestershire GL56 0YG United Kingdom
Phone:
01608 731 620
Website:
http://daylesford.com/cookeryschool/