In honour of Butcher's Week (7-13th March) we're giving you the opportunity to learn more about where your meat comes from and how it's prepared. Experienced butcher, Chris Sole, will be showing how you how butcher and prepare both pigion and venison, both meats that are currently in season.

After the 40 minute demonstration our kitchen will be serving a delicious two-course meal with the prepared meats.

Menu

Pigeon Breast, Leek, Cavolo Nero, Fondant Potato, Crispy Shallot

Venison Wellington, Swede Puree, Celeriac, Tenderstem Broccoli, Venison Jus

Drinks and desserts can be ordered from our menu on the night.

To purchase a ticket please click here.
To recieve the password, please email signup@thedepartmentstore.com