Master the Art of Game Butchery at Chapter One
9th June 2015
9th June 2015
Sample menu only, view current menus.
Hosted on Tuesday, 9th June 2015
This immersive culinary experience includes an exquisite three-course modern European meal.
During this hands-on session, you will learn essential culinary techniques, including:Professional knife skills and safe handling
Fundamental game butchery techniques
The complete preparation and breaking down of a whole roe deer carcass
Chef Andrew McLeish’s expert methods for preparing the evening’s venison main course
A comprehensive guide to different cuts of game meat and their optimal culinary uses
Masterclass Tasting Menu
Roasted haunch of Sika venison, girolle mushrooms, treviso, and a silky butternut squash purée
Paired with: Barbera, 2011, Monferrato Rosso ‘La Vigna di Chiarlo’, Piedmont, Italy
Sika venison Wellington with seasonal new potatoes, tenderstem broccoli, and a rich venison jus
Paired with: Malbec, 2012, Para Dos, Mendoza, Argentina
Raspberry and praline tart, Gianduja crémeux, and a vibrant raspberry sorbet
Paired with: Muscat de Beaumes-de-Venise, 2007, Rhône Valley, France
