From grouse to pheasant and partridge to mallard this course is designed to give in-depth look at game birds, the season for them and ease of preparation.
The seasons for game birds
Overview on the meat and it’s provenance
Demonstration of different products (using the themed game birds of the evening)
Hands on experience
Supper with glass of wine
A selection of game birds to take home.
Timings
Start: Arrive by 6.30 ready for a 6.45 start Finish:9.45pm
