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Taste of Game Cookery Day (Wild Seasonal Food)

Due to the outbreak of COVID 19 and government guidance BASC took the decision to postpone all training courses scheduled up until the end of June 2020. With the restrictions starting to be lifted in different areas of the UK at different rates, we expect courses to start going ahead from the 9th July in England and at later dates in Scotland, Northern Ireland and Wales. All courses will be reviewed on a daily basis and be led by government advice. I would like to thank all our future course participants for being understanding during this difficult period. If your course was postponed or is going to be postponed you will be contacted by a member of staff. The list of current courses are published on the BASC website and are open to booking subject to further government guidance.

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9:15 am - 4:00 pm

Location: Shires Cookery School

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Not only is James Claydon an accomplished chef, in his spare time he has a passion for shooting regularly bringing food from field to fork.

James will teach you the journey from feather and fur to amazing meals.

The day will consist of:

  • Preparation of feathered game – pheasant or partridge – cooking it with addition of seasonal accompaniments
  • Preparation of wild rabbit (home-made pastry/ rabbit pie which can be taken home)
  • Seam butchery demonstration with a haunch of wild venison – marinate, cook and taste (and take some home)

Lunch and refreshments are included

Cost: £120pp

Details can be found at;

To book please contact the central office on 01283 810 910 or email