Roasting & Carvery

Spend the day with Mike discovering the art of roasting and carvery. This course will cover various roast meats which might include Mike's much loved haunch of venison, a leg of lamb, a rib of beef, slow roasted belly of pork or a whole chicken.

 

Mike will demonstrate butchery techniques, how to get the best yield and value for money, alternative accompanying vegetable dishes, carving practice and tips on how to put any leftovers to best use.

 

 

 

 

The cost of this course is £200.00 per person.

 

For bookings of more than 3 please call 01635 200 200