Priced at £154

As a celebration of the game season, this class explores the different ways of preparing and cooking grouse, partridge and venison. Executive Chef, Martyn Nail, will then prepare several dishes both classic and contemporary offering inspiration on how to use these ingredients in the twenty-first century.

This Masterclass is Closed.

Starting at 11.30am on a Saturday over coffee in Claridge’s elegant Art Deco Foyer. Following the practical tutorial, which finishes at around 2.00pm, lunch is served in the Butchery. These fully inclusive courses cost £154.00 per person and include lunch and welcome coffees.

Reservations may be made either by completing the online form located on the left or by  Telephone: +44 (0)207 409 6307