Online Booking

Cookery class 13 to 16 yrs

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This week we will be making – Pan-fried Pheasant Breast with Parsnip Puree, Charred Brussels, Pickled Blackberries and a Parkin Crumb

Let the festive cooking begin!

Wow I love this Pan-fried Pheasant Breast recipe it delivers a dish laced with detailed touches and packed with festive flavour.   The combination of game, parsnips, sprouts and tangy quick pickled blackberries with cinnamon, star anise and the ginger parkin crumb adds both texture and Christmas spice.

This weeks recipe will contain the following of the main 14 allergens as ingredients.
** Not considered one of the 14 main allergens listed for information only.

• Milk/Lactose
• Cereals
• Egg
• Sulphites
• **

You must detail any dietary requirements and allergies at the time of booking.

A work area will be provided that does not have the ingredients you are allergic to but the attendee is responsible for avoiding allergens and any risk they pose.

Although every care is taken to avoid cross-contamination with other allergens, due to the nature of the kitchen in use there is a risk that food prepared/served on site may contain other allergens not specified, i.e. ingredients may contain or have been prepared on shared equipment with wheat, dairy, eggs, nuts, fish, soya and shellfish and other allergens.

No responsibility will be accepted for anyone who consumes any food taken off site from a cookery class.

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***Full Terms & Conditions can be read during the registration process***

Minimum of 5 bookings per session are required for the classes to go ahead

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