Join Angela she cooks up a seasonal feast using local game. Pick up plenty of tips, and hear some anecdotes from Angela’s travels working in some of the great houses of Europe. On the menu is venison carpaccio with remoulade, venison with glazed chestnuts and red cabbage with chilli, pheasant breast en croute with apple and calvados relish, braised wild duck with caramelised orange, liver pate and croutons and baked vanilla creams with sticky plums in port. £40