Whilst staying overnight in our luxury boutique Stables Lodge, you will go out with our game and fishing experts to see what we can source off Wasing land. Whether we can find a rabbit for the pot, spot a squirrel in a tree, stalk a deer in a wooded glade, catch a lake lurking pike, a river dwelling trout or bag a wild pheasant our experts will guide you to find your dinner for that evening. After hunting your quarry, our forager and chef Matthew Dorich will take you to see what greens we can gather from the flora and fauna of the exquisite Kennet Valley.
But that is only half the day. The rest will be back in the kitchen, where you will learn to cook one of the best meals of your life...
Sample dishes, subject to season and availability on the day.
Starter
Muntjac Carpaccio
Nettle Soup
Wild Mushrooms on Sourdough
Warm wood pigeon and chestnut wild salad
Main
Watercress Stuffed Rabbit Saddle
Venison (Muntjac) Pavé with nettle salsa verde
Hedgerow Green and Ricotta Ravioli
Crayfish Scampi with wild garlic aioli
Wild Mushroom Risotto
Pheasant and Honey Fungus Linguine
Jugged Hare
Ragu of Wasing Rabbit
Pike Quenelles with a Wasing Green Salad
Desert
Elderflower Fritters
Sweet Chestnut Roulade
Rhubarb Crumble
The Wasing Tarte Tatin
