Introduction into the preparation and cooking of game - Bridgwater & Taunton College

Course Overview

This course is open to anybody who wants a guided introduction to preparing and cooking with different types of game. What makes this course special: This is a new course and makes use of the incredible facilities of the Quantock Restaurant. The day will be packed full of hands on workshops, learning what to look for when buying different cuts of game. On the workshop you will be working with a variety game from partridge to rabbit, giving you the confidence to recreate dishes using game in your own home. What is involved: During the workshop you will make a mini game pie, sous vide cooking and boning whole rabbits to a rich buttery pheasant Kiev and much more. At the end of the day you will return home with the knowledge and quality points in buying game, and have many transferable skills across a wide range of game products and flavour combinations. You will leave with a little recipe book with all of the days’ dishes included as well as an information guide on buying and handling game. Additional costs: The costs for the course includes all the ingredients you will be using throughout the day. We will provide tea and coffee on arrival and you will either make your own lunch or we will provide a light lunch which our students have produced. If you have any dietary requirements it is imperative we know at the time of booking.

Assessment Methods

There will be full instruction on how to undertake each task and also a little recipe book to take home so you can carry on perfecting your game cookery at home.

Course Summary

Course Title Introduction into the preparation and cooking of game
Entry Requirements

There are no entry requirements for this course.

Attendance Requirements One day.
Start Date
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We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

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