Game in a day

Immerse yourself in the fascinating world of game, developing a newfound appreciation for sustainable, seasonal game and gaining expert skills in how to prepare it.

Join our butchery experts on this one-day hands-on course teaching you how to make the most of seasonal British game meat. Using locally sourced game from the Welbeck Estate, you’ll master practical butchery techniques and knowledge to create a wide variety of game dishes.

Our tutors and meat experts Rich Summers and Chris Moorby will share their extensive experience in the butchery industry as you learn:

  • how to identify the age of game
  • how to determine the best preparation methods
  • how to skin and pluck game
  • the importance of hanging
  • basic game butchery techniques, including trussing and barding of game birds and preparation of saddle of hare and rabbit
  • how to confit legs for use in a game terrine
  • how best to use offal for pâtés and terrines.

Depending on seasonal availability, you’ll work with the following game from the Welbeck Estate:

  • Rabbit
  • Hare
  • Pheasant
  • Partridge
  • Venison
  • Woodcock
  • Wood pigeon
  • Wild goose
  • Mallard
  • Teal

Each student will take home oven-ready game birds and rabbit to cook and enjoy.

No prior game experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of artisan chefs. All ingredients, equipment and recipes will be provided.

  • TBC


  • TBC


  • Rich Summers & Chris Moorby