We are very happy to announce our next Masterclasses which will take place here at the Masons Arms on selected Wednesdays. This year our classes will be reduced in size to take just eight guests, so we are anticipating a very high demand. Mark is choosing topics based around his book which was published late last year and of course he will be delighted to personalise a copy for you during your visit if you wish.
The Masterclasses are priced at £75.00 p.p. and begin at 10:30 but please arrive at 10:15 to enjoy a cup of coffee and a home-made biscuit in advance! Prior to this time we are preparing for the day, cleaning and hoovering! The session lasts 1½ hours and is followed by a 3 course lunch based around the day’s topic and is served with a glass of wine. Other beverages are available but not included in the price!
Due to last minute cancellations we have had to take the decision that places must be paid for at the time of booking. Refunds will only be given if we can re-sell the place. Your booked place is fully transferable to another person if you cannot make it yourself. We hope that you understand our position on this but with a small group losing students at the last moment does impact on us.
Each Masterclass will run provided we have 8 guests.
Please call us on 01398 341231 Tuesday - Saturday 12-2 p.m. or 6-10 p.m. to book your Masterclasswhere payment can be made over the phone.
Further Masterclasses will be announced in due course. We look forward to welcoming you back to the Masons Arms.
To book a masterclass please ring 01398 341231
Wednesday 3rd October & Wednesday 10th October
Rabbit, Hare and Venison.
Discover the versatility of these amazing ingredients. We will prepare and cook them in a variety of ways utilising all the animal and comparing the rabbit to hare, finishing with a venison wellington which we will serve as part of your lunch.
Wednesday 31st October
Pheasant, Partridge and Pigeon.
Compare these very different game birds which we will prepare and cook in a variety of ways both on and off the bone. Also what to look out for when purchasing. I’m also hoping to convert a few of you to our brussels sprout purée!
Wednesday 14th November & Wednesday 21st November
Fillet of Beef Wellington and Dauphinoise Potatoes.
A repeat of this ever popular class, the classic for a dinner party, with a rich red wine sauce. Impress your guests!
Please enquire about…
Mark is also willing to host a private Masterclass for you with a group of friends or as team building or bonding.
You can choose the topic! Please enquire to find out more.
Further Masterclasses will be announced in due course.
We look forward to welcoming you back to the Masons Arms… Mark & Sarah
"This is a little gem in Devon. It’s worth a visit just for the pork belly alone"
Review - Restaurant-Guide.com