- Buxton smoked trout salad.
- Confit duck in orange sauce, fondant potatoes and seasonal greens.
- Lemon lava cake.
French Spring Menu / Duck cookery
Class Dates
- October 19th
- October 26th
- November 9th
- November 16th
- November 23rd
Book a Class
Please note that due to our minimum attendance requirements, your booking will not be confirmed until the class has at least 4 people attending. Once the quota has been met, the class will go ahead as planned and you will then recieve an email conirming your time slot.
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