Hosted by head chef at The Coach House, spend an evening centred around open fire cooking.

Join Ross in the Gin Terrace as he talks through cuts of meat, alternatives from the garden and the foundations of good seasoning.

Using locally sourced lamb from Paul Allison, brother of owner James Allison, Ross will demonstrate the basics of butchery before moving on to cooking techniques over flame.

The evening ends with a long table barbecue feast.

Guests will leave with new skills and an estate signature spice rub.

If the weather allows, the workshop will take place outdoors. Please dress accordingly and advise of any dietary requirements when booking.

Full payment required on booking. Minimum eight guests required.