I often get requests for courses covering healthy and low fat eating. My philosophy is to use free-range produce that is in season and locally produced in gradients. This course encompasses all of these factors, with the added bonus that game is quite inexpensive and does not have exposure to harmful additives. Game is no longer the fodder of those who live in the country; it is readily available from butchers, markets and supermarkets. We will cover various aspects of cooking with game, for both the complete beginner and those with some experience. How to prepare and dress game, with tips on hanging, skinning and trussing. Ideas for mouth-watering soups, starters and main courses, along with sauces, stuffing�s and accompaniments. We hope to open the doors to this traditional, original and challenging aspect of cooking and it will prove to be a most valuable addition to your repertoire.

For bookings and payments contact Claire.