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.
Location: Coleg Llandrillo
Join us for an interactive and creative day of cookery where you will learn the techniques required to be able to prepare and cook your own ‘Fur and Feather’ dishes including venison, pheasant, pigeon, duck and rabbit.
The event is open to beginners and those looking to brush up on their skills. Following good practice and knife work demonstrations, course leader Dave Phillips will provide guidance as you learn the best way to prepare and cook a variety of game meat ensuring that you have a delicious supper (as well as new ideas) to take home.
All equipment, game meat and ingredients for the course will be provided. Participants will need to bring containers and cool bags to take their cooked food away.
Refreshments will be provided and participants will need to bring their own packed lunch.
£45 BASC members
(Minimum age 16 years).
Download your booking form here:010220_Fur and Feather_Coleg Llandrillo BOOKING FORM