Mastering Game Preparation at Chapter One
Sample menu only, view current menus.
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
During this hands-on masterclass, Chef Patron Andrew McLeish guided attendees through essential game preparation techniques, including:Professional knife skills and safe handling.
The intricate process of boning and stuffing a pheasant, perfectly prepping it for the main course.
Expert techniques for skinning and jointing a wild rabbit, ensuring it was oven-ready.
An immersive game preparation masterclass, culminating in a spectacular three-course seasonal meal.
WILD MEAT TASTING MENU
Fricassée of wild rabbit with a brochette of loin,
Served alongside roasted gnocchi and sweet 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
