The Game Cookery School specialises in field to table cooking.
Since opening its doors in 2006, students have travelled far for the opportunity to learn how to skin and butcher rabbits; prepare venison and game birds and re-discover the ancient art of smoking and curing fish or meat and pickling vegetables. One of the most popular courses is foraging for wild mushrooms in the surrounding woodlands, discovering the difference between ceps and chanterelles and identifying the country's most poisonous varieties.
Hot new skills to develop at the School in 2009 are: re-discovering individual cuts of meat with a local master butcher and making sausages with your favourite filling; overnight cooking in the wild; creating traditional game pies with home made pastry, and ferreting for rabbits to make delicious casseroles or slow-braised ravioli.
The Game and Wild Food Cookery School offers the following one-day courses:
Advanced Fish; Advanced Game; Bread Making; Butchery & Sausages; Cooking in the Wild, Cooking on a Budget; Essential Fish; Essential Game; Ferreting; Fresh Pasta; Full Venison; Offal Courses; Old Dogs, New Tricks; Smoking, Curing & Preserving; Traditional Pie Making and Wild Mushroom Foraging.