This exceptional course will be hosted by either our local gamekeeper Nick from Ox Close or acclaimed chef and game expert Amy, alongside our resident developmental Chef Greg.
During this in-depth, six-hour masterclass, one of our game experts will teach you essential skills for preparing deer, partridge, pheasant, rabbit, and mallard. (Please note: species may vary based on seasonal availability).
The day will start at 10am and includes a 2-course lunch showcasing the best of our Yorkshire game. Throughout the day you will learn the practical skills of de-boning and filleting a bird, preparing main primals of venison and much more. This is a ‘Hands on’ course, and you will have the opportunity to do plenty of butchery yourself.
Using the whole animal, Chef Greg will talk you through the ways of getting the most from your game bird, from nose to tail and how to make stocks and sauces.
Cooking techniques used on the course will show you how to grill, smoke or roast your game.
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Please arrive up to 15 minutes before your booked time.
Method is informal so please dress as you feel comfortable.
A unique learning space set in the middle of our working farm, Method has been designed and built specifically to educate and inform our professional catering customers on all thing’s meat.
Method is also open to foodies and families for cookery and butchery masterclasses and exclusive events featuring some of Yorkshires top chefs.
We are located just outside Wetherby, you can find instructions on how to get here, and a map on this page.
Yes, we have a large carpark for our guests. Cars can be left overnight, but are done so at owners risk.
Not a problem, at Method we can cater for any dietary requirements, please fill in the relevant box on our website during checkout, or get in touch before the event if you have any questions.
01937 582549
method@sykeshousefarm.co.uk
