Learn the best techniques for selecting and cooking a vast range of meat and poultry on this intensive class. After a hearty breakfast, don an apron and be taught how to bone a chicken as well as a host of methods for creating the most flavoursome meaty dishes. Find out how to use a chicken four ways so that no part of the bird goes to waste. Recipes covered include grilled duck breasts with a fresh orange sauce; braised guinea fowl; roast beef and Yorkshire pudding; and Provencal lamb stew, as well as many other meals. When the cooking is finished, sit around the Cookery School table to savour the feast, which comes with specially paired wines followed by dessert with tea and coffee. All the meat used is high quality and organic.
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