The Talbot at Knightwick

Talbot Culinary Experiences

Throughout the year, The Talbot offers a number of culinary experiences that teaches participants to the courses a number of skills, such as bread making, butchery, game preparation, fish curing, and many other skills and practices we also utilise here in The Talbot Kitchens.

Head Chef Steve will walk you through all you need to know, you'll also be able to enjoy the food you prepare in the evenings, as well as an overnight stay, and a tour of the Teme Valley Brewery.

Below are outlined the Culinary Experiences that are available in 2018:

Game Experience

Thursday, 25 January 2018 - Friday, 26 January 2018

As with previous Game Experiences that have been run at The Talbot, the range of game that will be used to teach will vary dependant on the availability of game. Usual suspects such as pheasant and pigeon will feature, but additional fur and feather game will be announced upon your arrival.

Skills that will be shown in the course include:

  • Plucking, skinning and gutting, and the butchery required for various fur and feather game,
  • Preservation methods for your game,
  • Smoking,
  • Confit,
  • Pate making,
  • Plus various dishes that can be made with your preserved and fresh game.
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Nose-To-Tail Experience

Thursday, 15 February 2018 - Friday, 16 February 2018

Pork butchery, in detail, is the best way to describe this course. The first one run here at The Talbot, this course will take you through all the steps you need to be more confident with your butchery skills, and teach you "how to use all of your pig, including the squeak!".

Skills that will be shown to you whilst on this course include:

  • Butchering half a pig, after witnessing Head Chef, Steve, break down the other half,
  • Making cures, both wet and dry, for bacon,
  • Making brawns from the pigs' head,
  • Potted brains,
  • Crispy pigs ears,
  • Pate from different parts of the pig,
  • Pork chops, and how to prepare them,
  • Peppered, preserved pork fillet,
  • Kidney turbigo,
  • How to tie joints for roasting,
  • Trotter jelly, and its uses.

Fish Curing Experience

Thursday, 22 February 2018 - Friday, 23 February 2018

The art of Fish Curing is definitely a must-have course for the Fisherman in your life! Teaching the way to preserve and use the local fish they catch will be a great way to use their catches.

Skills that will be shown to you whilst on this course include:

  • Preparing your fish, including the best way to fillet,
  • Salting, smoking, and pickling your fish,
  • Gravadlax,
  • Ceviche,
  • Escabeche,
  • Hot smoking,
  • Jellying.

 

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Our Culinary Experiences are

£185.00 per person

And include the following, in addition to your culinary course:

  • All ingredients to take part in the course,
  • Morning coffee when you arrive,
  • Lunch from the Talbot Kitchen,
  • Afternoon tea,
  • 3-course dinner from the food you prepared during your course,
  • Overnight accommodation,
  • Full English breakfast,
  • Tour of the Teme Valley Brewery before you head for home,
  • Course certificates.

To book onto these courses, or to get a Gift Voucher to give to someone special, just call us, or come in to The Talbot, and we will get you on the list.

Numbers are strictly monitored, to ensure everyone gets the best from the course, so make sure you book on to avoid disappointment.