3 hours gives time to make a wonderful Christmassy pheasant main AND eat it with a choc tart with drunken orange!
Thyme Roasted Pheasant with Potato Rosti, Duck Fat Fried Veg & Port & Madeira Gravy
Chocolate Tart with Drunken Orange
Never too early to think about Christmas! Our 3-hour Christmas sessions help celebrate great seasonal food in a festive way.
Learn to cook perfect pheasant - a great bird for entertaining friends this winter. Our chef tutor will teach you how to reduce sauces and make perfect gravies as well as give tips on how to make them extra Christmassy.
We pan fry the pheasant with thyme and finish the cooking in the oven. A selection of fresh winter veg are blanched then fried off in the pheasant juices and a dash of tasty duck fat. We'll also show you how to make our trusty Cook School potato rosti - deliciously crisp on the outside and soft inside. The final winning touch is a rich Madeira gravy made separately with a hearty glug of Port for festive measure.
This rich chocolate posh pud benefits from a dash of something Christmassy in the orange accom
A very tasty menu. Come and try it!