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Game Wild Food & Foraging
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
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