Sunday 23 April
In collaboration with David Holliday, who will be joining to present and share tips on both butchery and cookery. Learn everything there is to know about open fire and wood fire cooking.
A FULL DAY EXPERIENCE
Meet for breakfast - followed by a hands on demonstration. Understand preparation, how to manage fire and different cooking techniques.
With Venison, Lamb, Pigeon & Rabbit on the lunch menu - you will then get to enjoy the full menu, with a cold beer under the Dutch Barn.
Limited spaces available
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