To kick off our Autumn Series of Food & Wine Events, we invited a handful of guests to an exclusive preview hosted by Chris Knights – Young’s Executive Chef, and Stuart Mills – Young’s Divisional Executive Chef. The interactive masterclass took place at The Castle in Tooting, celebrating all the seasonal delights on offer at this time of year, in particular our fabulous game, steak and wine.
First on the evening’s agenda, was patridge plucking. Medstead Meats, who are specialists in their field, ensure all our kitchens serve the highest quality venison, pigeon and partridges available. Guests were given the opportunity to get to grips with our locally sourced game, prepping the partridges under the guidance of our expert chefs, before later taking the birds home to roast.