We are thrilled to be joined once again by Emily Watkins, chef proprietor of award-winning The Kingham Plough in Oxfordshire and new restaurant The Carew Arms in Antony, Slow Food Alliance chef, and winner of BBC2’s Great British Menu.
Emily will be cooking a seasonal menu focusing on game birds. Often blending the traditional with the cutting-edge, Emily will be imparting the best of her knowledge and experience in the kitchen, along with practical tips such as how to pluck and skin a partridge, and how to best bring out the flavours of simple, seasonal ingredients.
Emily's menu will include:
Partridge, sherry and barley casserole
Pressed game terrine
Come along to the Market Hall from 12:30-2pm on Friday 25th November to enjoy Emily's dishes. Tasters and free recipe cards will be available. This demonstration will be BSL interpreted.