In Event Reports by ashepherdiwfs

Chef Pascal’s passion for hunting has been the inspiration behind his new Game Menu at One o One.  Pascal will tell some of his game hunting stories, and demonstrate few dishes. He will give you few tips how to cook game at their best.

His is also very pleased to be doing this game Masterclass with the participation of his friend and hunter Cai Ap Bryn -Chef Director of the Wild food catering company. 

6.00 – 7.00pm The Masterclass with a glass of champagne 

Seasonal game display and hunting talk…
Possibly red grouse, mallard, teal, pheasant, partridge, wild goose, depending on the Chef’s hunting success!

Wild game party food demo

Scottish hare fillet
Prunes, bacon, juniper berries, endives, Armagnac

Pheasant fillet Rossini
Foie gras, truffle, vine leaf, pancetta

Wild goose pattie
Slaw cabbage & cranberry, brioche cup


Berkshire wild roe deer
Smoked, broccoli, raspberry, hazelnut, olive oil, horseradish, croutons
Morgon, Domaine Marcel Lapierre, 2012

Scottish red legged partridge
Confit leg, supreme, raisin, apple tartlet, Muscat cooking jus
Pinot Noir, Josef Chromy, Tasmania, 2012

Wild teal duck
Roasted, spice carrot, parsnips, vanilla, ginger & mandarin bigarade
Pinot Noir, Carmel Road, Monterey, California, 2012  

Chamois and mouflon from the French alpes
Beetroot dauphinoise, portobello, harlequin sauce, mountain berries
Malbec, Catena, Mendoza, Argentina, 2012 

Ice Parfait
Lime, salted coffee ice cream, caramel, brownies, meringue
Willi Opitz Pinot Noir, Beerenauslese, Illmitz, Austria, 2008

Coffee or Tea
Winter gourmandises sucrées.