Due to the outbreak of COVID 19 and government guidance on non-essential social gatherings, BASC has taken the decision to postpone all training courses scheduled up until the end of May.
If you are booked on a course you will be contacted in the next 14 days with details of the new date and venue. We will review all further courses on a daily basis and be led by government advice.
I would like to thank all course participants for being understanding during this difficult period.
Location: Perrys Field to Fork
Using the highest quality ingredients and sustainably local venison you will learn a lot about the provenance of the species and the food it creates. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.
From the shoot you will observe the deer fully prepared before it is broken down into primal cuts. British Champion Master Butcher Stephen Hill together with Country Sports Specialist Matt Dutton from BASC will jointly deliver the Best of British Venison course. You will learn about a variety of deer as we take you through the range of different cuts and show you how to prepare them to cook up a selection of delicious dishes including venison sausages and burgers.
Finally, and to top it off, how to debone and prepare a haunch of venison.
PERRYS FIELD TO FORK,
THE OLD COOKERY SCHOOL,
To book call 01785 851911 or visit; https://perrysfieldtofork.co.uk/product/british-venison-course/