I’VE never been scared to getting my hands dirty.

But, after signing up for the Feathered and Furred cooking course at the White Pepper Cookery School at Bere Farm, in Lytchett Minster, I wasn’t sure if I’d bitten off more than I could chew – as the saying goes.

The course promises to show the participants Dorset game in a day, from the point of view of the game keeper, the butcher and the chef.

And that is exactly what it did.

I love cooking meat, finding new recipies and showing off my cooking skills, but rather embarrassingly I have never really butchered my own meat, or plucked a bird or skinned an animal.

But during just a day at the critically acclaimed White Pepper school, masterminded and run by chef Luke Stuart, I learnt more than I ever imagined.

The smallish group of eight of us started the day with delicious bacon sandwiches and a cup of tea before donning our wellies and heading to a nearby field where we had a fantastic demonstration with an experienced gamekeeper.

Dressed in his traditional tweeds the gamekeeper demonstrated his skills, handed down to him by his father, and demonstrated how skilled and vital his trade is.

Following that the class watched how to skin and butcher a whole deer.

It sounds gory and for the squeamish out there, it is probably not for you.

But seeing a professional demonstrating his skill and respect to the animal is an experience that every meat eater and serious chef should experience.

There’s comfort in the fact that this meat didn’t arrive in a plastic container, it wasn’t shipped in from abroad from some nameless farm and wasn’t bought at the cheapest possible price from a supermarket.

In these times of austerity it is also a real saver to buy your meat in this way.

A whole deer caught by a gamekeeper in this way will set you back about £75-£90 but buying the individual cuts as venison could double the price.

During the rest of the day we were shown how to pluck a pheasant and a partridge and then cook the food using Luke’s original recipies.

We cooked in pairs and for many of us non chefs it was a real education.

The simple recipes were easy to make and truly delicious and for lunch we cooked a breast of pheasant in one of the most tasty and exquisite sauces I’ve ever tried.

The cookery school is small and informal and not at all intimidating or scary.

The school has been awarded a number of accolades and awards since it opened, including being chosen as an SBS Winner by entrepreneur Theo Phaphitis.

Not only do you get to have a go yourself, but you get essential skills, and recipes and ingredients to go home and cook yourself. It is situated in the beautiful Bere Farm, which is also home to an antique shop, gorgeous cafe and other unique shops in the middle of the countryside.

Luke’s success means his courses, varying from evening courses, one day courses and weekend ones, attract people from all over the country and offer a unique present or hen/stag do or corporate days out.

In particular, the student cookery courses, French patisserie and Forage Fungi seem unique in this area and exciting.

If you’re looking for a fun day out or would like to learn new skills I would recommend heading to White Pepper.

The courses aren’t cheap, with a one day course starting at £87 and averaging about £145 but that’s competitive and considering that it includes all your ingredients and the experience I’d say it is worth it.

n For more information about the courses please visit the website white-pepper.co.uk Whole Roast Partridge with Grapes Serves 1 1 partridge, plucked, wishbone removed 20g butter ½ onion, chopped ½ carrot, coarsely grated 25g leek, chopped 25g celery, chopped 1-2 tbsp brandy 75ml white wine 75ml homemade stock Sprig fresh herbs Salt and pepper 5 red grapes, seedless 5 white grapes, seedless Thyme, leaves Pre heat oven 190c. Season the partridge and truss with string. Melt the butter in a frying pan. Place breast side down and brown quickly on all sides.

Remove the partridge to an ovenproof dish.

Add the vegetables to the pan and a little salt – cook until they soften. Place the partridge on top of the vegetables and pour over the Brandy – ‘flame’ the brandy.

Add the wine, stock, herbs and a little more seasoning – bring to the boil.

Lift out the partridge with tongs and tip all the contents of the pan back into the ovenproof dish.

Place the partridge on top, cover with greaseproof paper and cook in the oven for 18-25 minutes.

Remove the partridge from the oven and allow to rest wrapped in foil. Strain the cooking liquor into a saucepan and reduce to a sauce consistency (if necessary). Warm the grapes in the sauce.

Add the thyme leaves to the sauce.

Taste and adjust the seasoning if necessary.

To serve the partridge: Remove the trussing strings from the partridge and carve.

Place the partridge on a serving plate.

Spoon the grapes around.

Spoon the sauce over the top of the partridge.

Serve with roasted seasonal vegetables, separately.