The latest course from Tideswell School of Food offers an experience to appeal to man’s basic instincts… and it’s filling up fast, according to staff.
The full day experience begins with a chance to shoot game on a renowned sporting estate – and ends with a lesson in how to cook your catch, before eating it.
The course takes place on location at Upper House in Hayfield, a former hunting lodge on Kinder Scout in the Peak Park.
Coach Peter Wroe will teach the techniques for shooting driven game birds, such as pheasant and partridge. The group will then take part in a clay shoot and a mock deer stalk.
After a game lunch, the focus switches to the kitchen.
Head chef Joe Hunt will demonstrate butchery techniques for preparing a whole pheasant.
Then students will join in a cookery workshop, using the game and wild venison to make a terrine or a casserole for dinner.
The day will end with a meal and a glass of wine or beer, before students depart with recipe packs of all the dishes covered.
Details: 01298 871 262