Our skilled chef will take the mystery out of preparing duck and pork belly, learn the foundations to cook restaurant quality dishes at home. Confit and roast duck legs, pan sear duck breast and then learn how to get incredibly moist pork belly with a crackling crunchy top .…it is all easier than you think!
Our wine specialist, has selected the perfect pinot pairings with each course.
NEW MENU
Spiced Honey Glazed Duck Breast
Pear Salad with Dried Cherries and Candied Walnuts
Confit Duck Legs
Warm Puy Lentil Salad with Green Beans and Pickled Lemon
Roast Pork Belly with Caramelised Apples and Cider Sauce
Parsnip Puree
Presenter - Regional Chef
