Mastering Wild Game Preparation & Butchery
The dishes detailed below represent a sample tasting menu from our acclaimed game cookery events; please view our current menus to explore Chef Andrew McLeish’s latest seasonal modern European creations and upcoming Locksbottom masterclasses.
Our highly anticipated ‘Wild Meat in a Day’ cookery courses ran throughout the year and proved exceptionally popular with our guests. Given the enthusiastic response, we look forward to hosting similar immersive culinary masterclasses in the future
Our highly anticipated ‘Wild Meat in a Day’ cookery courses provide an exceptional hands-on experience for food enthusiasts looking to elevate their culinary repertoire. Given their popularity, we regularly host these immersive masterclasses to celebrate the rich heritage of British game, sourced responsibly from trusted local Kentish estates.
During the masterclass, Chef Patron Andrew McLeish personally guides attendees through essential, fine-dining game preparation techniques, including:
- Professional knife skills, maintenance, and safe handling.
- The intricate process of boning and stuffing a whole pheasant, perfectly prepping it for a restaurant-quality main course.
- Expert, step-by-step techniques for skinning and jointing wild rabbit to ensure it is oven-ready.
Sample Wild Meat Tasting Menu
Fricassée of wild rabbit with a brochette of loin
Served alongside roasted gnocchi and sweet roasted butternut squash.
Poached and roasted pheasant wrapped in crisp pancetta
Accompanied by a rich potato purée, sautéed curly kale, and a deeply flavoured pheasant jus.
Classic apple tarte Tatin
Served warm with a smooth vanilla bean ice cream.
Freshly brewed coffee and handmade petits fours
