Winter Meat Workshop

Join Max Clark, co-author of Leiths latest cookery book, Leiths Meat Bible, for a winter meat cookery workshop at Leiths.  Max has been at Leiths for 20 years and has a wealth of knowledge and experience spanning all aspects of cookery.

This cooking class covers the principles of pan frying meat and making a pan sauce, the cooking of game birds and making home-made, wild boar sausages. The recipes covered are taken from Leiths’ newest book, the Meat Bible.

This session will cover a little on the structure of meat, how to choose it, and which cuts to use for a specific recipe and why. Guests will enjoy a lunch of quail followed by venison and take home their very own wild boar sausages.

Menu

Tamarind spiced quail with medjool date and pomegranate salsa

Pan-fried venison steak with pink peppercorn sauce

Wild boar sausages

What the day involves:

• Coffee & pastries on arrival
• All ingredients are provided and weighed out for you in advance
• Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
• Wine is supplied at lunch to accompany the meal you have cooked
• Any food not eaten can be taken home
• A recipe booklet
• All guests are assisted by Leiths teachers
• We do the washing up

What you need to bring:

• An apron
• A notebook