Master the Art of Game Butchery in Locksbottom
Sample itinerary and menu only; please view our current menus to explore our latest seasonal offerings and culinary events.
During this hands-on session, participants learn essential kitchen techniques directly from Chef Andrew McLeish. The class covers professional knife skills, safe handling, and fundamental game butchery, utilising premium venison sourced from trusted Kentish estates.
Guests are guided through the complete preparation and breaking down of a whole roe deer carcass, gaining a comprehensive understanding of the different cuts of game meat and their optimal culinary uses. The masterclass culminates in an exquisite three-course modern European meal, showcasing Chef McLeish’s meticulous methods for preparing the evening’s signature venison main course.
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
