Tom Kitchin loves cooking with game. His beautiful new book, Tom’s Kitchen; Meat & Game, takes a fresh look at meat and game for the home cook. Venison, partridge, pheasant, grouse, rabbit, hare and all things wild find their way into fantastic roasts, full flavoured pasta dishes, terrines and warming soups, richly flavoured pies and puddings and so much more.
With every recipe there comes a fresh new way to treat much loved classics; Roast Pheasant with Cabbage & Apple Salad, Roast Rack of Venison with a Blueberry & Juniper Crust and Pigeon, Pheasant & Partridge Scotch Egg are just some of the essential gamey recipes to try out and enjoy. And then there are Tom’s glorious recipes for all things meat; Roast Crisp Pork Belly, Oxtail Soup with Cheese on Toast, Blackened Chicken Tacos, Braised Lamb Shanks with Lemon Confit and Roast Topside with all the trimmings… Hungry yet?
Please join us on Thurs 7th Sept for an evening of culinary delight and learn from one of the masters…