Discover The Smoke + Barrel, our new weekend kitchen and taproom
Classes + Experiences
The Game Butchery Experience at Lannock Farm is a practical, hands-on evening focused on understanding, preparing and cooking wild game.
Led by Tom, and Joey, our Master Butcher, the session is designed for anyone interested in learning proper butchery techniques in a small, relaxed setting.
What You'll Learn
The experience begins with an introduction to Lannock Farm itself, setting the scene for the evening ahead. Joey explains the importance of responsible game management and why wild game deserves a place at the centre of modern cooking - it isn't just delicious, it's nutritious and deeply connected to the landscape around us.
The first masterclass focuses on deer, starting with an overview of anatomy before Joey expertly breaks down a whole muntjac. Each cut is explained in detail, alongside practical cooking ideas - from slow braises to quick roasts. Guests then roll up their sleeves and butcher their own muntjac haunch.
After a short break, the evening moves on to feathered game. A pheasant takes centre stage, with a masterclass on boning the bird, stuffing it with sausage meat, wrapping it in Parma ham and pigs caul, and preparing it for cooking. Guests follow suit, discovering just how approachable game preparation can be with the right instruction. The final session explores partridge - preparing the bird, stuffing it with garlic and fresh herbs, then wrapping and trussing it in bacon.
Supper at the Farm
After all of that hard work, everyone then gathers together to eat: a charcuterie board to start, followed by Lannock game ragù served with fresh egg pappardelle and Parmesan. A Rennet and Rind cheese board rounds things off, accompanied by crackers and a glass of red wine, beer or a soft drink. Guests don't leave empty-handed - you take home the venison haunch, pheasant and partridge you've prepared, ready to cook again.
In a Guest's Words
"I would highly recommend the game butchery experience at Lannock Farm. Tom and Joey are friendly and knowledgeable, there's a relaxed atmosphere and the game ragu was delicious.
Plus, we got to take home the venison haunch, partridge and pheasant we'd butchered."
Barclay