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Feathered and Furred

18th January 2020 @ 9:30 am - 3:30 pm$175.00 inc.

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Course Programme

Feathered and Furred has won the Best 1 Day Cookery Course at the UK & Ireland Cookery School Awards.

Nick Wyke, Editor Times Food said:

“This course is so thoughtfully crafted – even the name Feathered and Furred piques your interest and the course is gripping from start to finish. It comprises active forays in the Dorset countryside, hands-on acquisition of new skills back in the kitchen and is rounded off with a true field-to-fork meal.”

Tom Heap, BBC Countryfile said:

“The day was split between the kitchen and the field. Outside, a gamekeeper talked bout the tools of the trade and the ethos behind sustainable game management. Short of pulling the trigger, it was an engaging hands on experience. Once inside, we learnt how to skin and joint deer, pluck pheasants, prepare rabbit. The whole day was very professionally run, with an excellent chef who had just the right balance of top skill and accessibility.  The best measure is what I took away and in the few weeks since the course I have skinned, drawn, plucked, cooked and eaten game 4 times – result.”

Luke Stuart, Founder WhitePepper said:

“Discover the fascinating journey of both feathered and furred game from field to fork. Learn about these majestic and nutritious meats from the perspective of the game keeper and the chef.”

£175.00Book now

Person cutting leg of meat

Skills Covered:

  • Brief history of British game
  • Sustainable and ethical management
  • Game seasons
  • Local game knowledge
  • Live demonstrations with gamekeeper, gun dog and Harris hawk
  • Whole venison skinning and butchery
  • Skinning and jointing rabbit
  • Preparation and cookery of gallinaceous game birds
  • Classic and modern recipes
  • Various cooking methods

Typical Recipes:

  • Roast Breast of Pheasant with Curry Sauce, Apples & Crisps
  • Braised Rabbit with Red Wine, Anchovy & Prunes
  • Flamed Red-legged Partridge with Brandy, Tarragon & Grapes
  • Homemade Venison Burgers

£175.00Book now

Person holding pan with flames

What’s Included

  • Beverages and biscuits from the bar
  • 75% hands-on practical cookery
  • Interactive demonstrations
  • Live feed TV screens to capture expert skills
  • Professional tuition and qualified advice
  • Sit-down lunches
  • Complimentary glass of wine (or non-alcoholic alternative)
  • Local Dorset ingredients
  • Use of WhitePepper training kitchen
  • No weighing up
  • No washing up
  • Colour recipe packs to take home
  • Certificates given on completion of the course

Don’t forget your wellies!


18th January 2020
9:30 am - 3:30 pm
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WhitePepper Chef Academy
+44 (0) 1202280050


WhitePepper Chef Academy
Bere Farm, Wareham Road
Lytchett Matravers, Dorset, BH16 6ER United Kingdom
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+44 (0) 1202 280 050