ONLINE SHOP
Saturday 1st November | 5pm – 8pm
Description
Step into the newly opened Deer Park Kitchen at the historic St Osyth Priory for an intimate cookery demonstration hosted by our talented chef. Across the evening, you’ll be guided through the creation of five seasonal dishes and three canapés, with plenty of opportunities to get hands-on.
Enjoy tastings of every dish alongside suggested wine pairings, with refreshments available throughout. Using our own home-reared produce - including venison, beef, lamb, and honey - this promises to be a truly unique dining and learning experience.
With just 10 spaces available, the evening offers a relaxed and personal setting to ask questions, refine your skills, and celebrate exceptional ingredients.
Dishes:
- Venison Tartare
- Venison Carpaccio
- Devilled Lambs’ Kidneys on Sourdough
- Beef Short Rib with Creamed Corn & Chimichurri
- Beef Tongue Tacos with Pico de Gallo
Canapés:
- Whipped Goat’s Cheese & Beetroot on Blini
- Blue Cheese, Pear & Honey Crostini
- Hot Smoked Salmon & Chive Profiterole