From Scale to Tail
Sunday 06 June 2021
Your day will commence with a tour of our impressive one-acre kitchen garden and orchard, followed by a masterclass where you will learn the art of filleting, curing, sashimi cuts and how to perfect your stock cooking skills alongside our head chef Joey Ingram.
You will then enjoy the fruits of your labour as you indulge in a five course degustation lunch in our award winning hatted restaurant.
A glass of Margan Blanc de Blancs on arrival
Guided tour of our one-acre kitchen garden.
Masterclass with our head chef Joey Ingram.
Five-course degustation lunch.
Tea & coffee
A branded Margan apron to take home