 Game-to-Eat sponsored a workshop with contract caterers Baxter Storey on 24th February at Leith’s School of Cookery. The demonstration was carried out by Lee Maycock from the Craft Guild of Chefs, where 12 chefs watched a detailed presentation on the various types of game, the British game season and butchery techniques. The group then watched Lee demonstrate roasted Pheasant with dry cured bacon and creamed savoy cabbage close-up, which they tasted, and afterwards divided into pairs to prepare some fantastic Partridge, Pheasant and Venison dishes of their own.
The workshop proved very useful to the chefs and educated them on why game is ideal for all kinds of menus from staff feeding to fine dining. |
