This is a hands-on class learning in depth about what makes the perfect versatile pie pastry and why the classic ingredients often yield the best results.

Pies, first seen in Britain to feed the poor around the 14th century are so commonplace in modern culture, but an excellent one is hard to find! In this class we dive into what makes a flavoursome filling, herb combinations to set your taste buds tingling and what ingredients we can find locally to lift your pie making without breaking the bank.

With guidance and demos from chef Jon culminating in a large pie for each group member to take home with them and 2 amazing sides, dinner will be sorted for the family!

You’ll learn how to utilise local venison in a quick, simple and tasty recipe combined with a rich red wine sauce that is easy to replicate at home.

This class includes meat and dairy. Allergens are present please ask for details.

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