We are delighted to welcome back Nichola Fletcher for a Vension Cookery masterclass. Nichola is a renowned chef and author and what she doesn’t know about venison probably isnt worth knowing! Come along and learn how to cook this delicious, versatile and amazingly lean cut of meat.
You will get to watch Nichola prepare some delicious starter and main course recipes using this wonderful local ingredient. Recipes for a formal dinner party to a casual mid week supper. This is an interactive session with lots of chances to ask questions and then you will get to take all the recipes home.
The evening starts at 6pm with welcome drinks, canapes and a chance to chat before moving on to the “meat” of the evening watching Nichola at what she does best and sharing her knowledge all the time. The evening ends about 8pm with a chance to taste all the delicous dishes and a further chance to chat.
Nichola is best known for her work with venison and game. She and her husband John started Britain’s first deer farm in 1973, and Nichola has devoted her life since then to helping people to appreciate, understand and cook venison and other game meats.
You will get to watch Nichola prepare some delicious starter and main course recipes using this wonderful local ingredient. Recipes for a formal diner party to a casual mid week supper. This is an interactive session with lots of chances to ask questions and then you will get to take all the recipes home.
While running their renowned venison business Fletchers of Auchtermuchty, the Fletchers were nominated for a Slow Food Award, were joint winners of the Best Food Producer category in the BBC Food & Farming Awards, and won awards from Good Housekeeping and Great Taste Awards.
In 2014 Nichola was honoured with an MBE for her services to the venison industry.
Nichola is a member of the Guild of Food Writers.
She wrote her first book “Venison, The Monarch of the Table” in 1983 and after that, her interest extended to all game and from there to the preparation and cooking of all meats. She has written over ten books and contributed chapters to many others. Four of her books have won major national or international awards, including the prestigious Andre Simon Awards. She continues to write about food, food culture and the history of food.