Chef Trainer Neil has been busy once again with another of his interactive masterclasses!

This session’s menu served a delicious, marinade loin of venison complete with game crépinette, king oyster mushroom, parsnip purée and rich game sauce!

With a focus on reducing waste and introducing new culinary skills, our chefs not only perfected their butchery knots on the venison loin, but also learned how to use up all trimmings by creating our crépinette and tasty game sauce.