9.30 am Breakfast:
Cafetière coffee, teas, and Cumberland sausage cooked in foaming butter in a fresh roll
10 am Welcome:
Plan for the day & safety briefing followed by drawing of the pegs.
Drive 1:
Woodcock drive.
1st Break:
‘Damson gin break’, free-range duck scotch egg made with locally sourced sausage meat & nduja. Served with Dam Good Shot damson gin.
Drive 2:
English partridge drive.
Elevenses:
‘Champagne Elevenses’ Porthilly oysters from Cornwall with a shallot and red wine dressing, Tabasco, and lemon juice. Served with magnums of Laurent-Perrier champagne.
Drive 3:
French partridge drive.
Starter:
‘Mi-Cuit’ poached salmon, served with pickled cucumber, heritage tomato dressing, and a chervil mayonnaise. Accompanied by magnums of Sancerre rose.
Drive 4:
Extreme pheasant drive.
Main course:
Locally sourced fillet of beef cooked medium rare served with native Cornish lobster. Accompanied by decanters of red wine and Bollinger rose.
Drive 5:
High cocks drive.
Dessert:
British trifle, layered with late summer fruits poached in Moscatel wine, set vanilla custard, and shortbread crumble.
Drive 6:
High hens drive. (Optional)
Please note this is an example menu. Food and fine wines are subject to change due to the availability of seasonal produce and supply.