Tom’s Kitchen and Purdey join forces for a Game Masterclass and Dinner

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This autumn, Tom’s Kitchen is launching an exciting collaboration with Purdey, kicking off with an exclusive game butchery masterclass and dinner at Tom’s Kitchen Canary Wharf. From 7pm on Wednesday 3 October, Executive Chef Richard O’Connell will be teaching guests all about game, demonstrating how to prepare the wonderful wild mallard, grouse, partridge and venison supplied by Celtic Fish & Game and Everleigh Farm.

This beautiful game will then be used to create a four-course feast with paired wines. Pressed duck and foie gras terrine, dried fruit puree, beer pickled shallots, toast will be followed by a main course of Roast loin of venison, smoked celeriac puree, blueberries, beetroot gratin. Finally, for dessert guests will be offered a Winter berry Eton mess, blackberry mousse, sloe gin berries and a Selection of British cheeses, seasonal chutney, biscuits

Tickets cost £95pp and are available here: