There is always something going on here at The Masons Arms
so keep checking back at this page to see whats happening!.
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 £85.00 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 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 16th October
Rabbit, hare and partridge.
(buying, butchering, cutting and cooking). We will prepare the hare two ways, compare it to the rabbit and cook partridge on and off the bone with stuffed cabbage and seasonal vegetables. We will also be making a seasonal soup.
Wednesday 6th November
Venison Wellington, wild duck and wood pigeon
Beautiful game cooked our way! Classic Wellington and wild duck and wood pigeon cooked off the bone with two of our signature purées, beetroot and curried Brussels sprout. We will also be making a seasonal soup.
Wednesday 20th November
Cooking pheasant as a crown, de-boning a bird for rolling and stuffing, roast duck with confit legs, and our bread sauce, cranberry sauce and sausage meat and chestnut stuffing.
Wednesday 4th December
Same as 20th November.
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