A true ‘Field to Fork’ experience.

Start your day on a ‘Red Deer Safari’ at Gledpark, a UNESCO certified producer of park venison. 

Discover how native deer in their home range are managed with welfare as a core motivation in the breeding of these iconic animals.  Learn their life cycle, witness natural behaviours and freedoms and discover why most are destined to go live to other locations in the UK as breeding stock.  Having got up close and personal you will understand the science behind the growing fashion driving Venison consumption.  Cameras are a must.

Then move on to meeting Dave Thompson, Galloway Countryman and Ferreter. You get to meet his Ferrets and Lurcher dogs and see how they are keeping the ancient tradition of harvesting wild rabbits alive. This is so important to enable us to source truly sustainable meat.

After your tour, you will have lunch at Station House before being treated to a demonstration of venison and rabbit cookery from the Cookery School's owner Nick Morris.  He will demonstrate how to prepare and cook different cuts and explain why they need different techniques. Of course, you get to enjoy what Nick prepares in the comfort of the demonstration room.

A full day which will build your confidence in the ethicacy of our traditional game and your ability to do it justice in your own kitchen.

You will need to be able to make your own way to Gledpark for 10.00am and then to the Cookery School.

Gledpark, Borgue, DG6 4SS www.gledpark.co.uk

Station House Cookery School, Kirkcudbright, DG6 4DN

N.B. Exact recipes will depend on availability of ingredients.

If you can bring takeaway boxes with you to try to reduce waste that’s great. If not boxes are provided!

‘Good to Go’ on our homepage lets you know about our re-opening policies and procedures post lock down. If you have any questions don’t hesitate to ask!