The Game Season at Catton Hall

Posted on 22/10/15

The Game Season at Catton Hall is an exciting time of the year, with pheasant and partridge shooting within the grounds of the estate and game cookery courses at Seasoned Cookery School.


Shooting at Catton Hall 

The game season at Catton Hall has been running for over 30 years by Robin and Katie Neilson.  The season begins with partridge days in late September and mixed days of pheasant and partridge are organised from November until the end of January.


Shooting parties come from all over the world to enjoy the hospitality of Catton Hall & the 2500 acres of beautiful parkland.  Bags of between 50-350 birds can be arranged. For the larger days, lunch is included together with mid-morning refreshment, and for the smaller days lunch is enjoyed in the Servants Hall in the basement of the House with an open fire.  Dinner and accommodation can be provided, aswell as activities for non shooting guests.




Game Courses at Seasoned Cookery School  

Seasoned’s Game Cookery Course is one of the highlights of the cookery course calendar.  Included in the day is learning how to butcher a small deer, skinning rabbits, plucking pheasants and creating rustic & dinner party dishes to make the most of Seasonal produce.


Dishes on the day include:

– Rabbit Curry

– Pan seared venison

– Hot smoked saddle of rabbit

– Venison fajitas

– Partridge, Pumpkin & Cider

Click here for more information about the course and to book.

Seasoned’s Game Course Tutor – Tim Maddams 

Tim Maddam’s is renowned for his work at Hugh Fearnley Whittingstall’s River Cottage and has recently published the River Cottage Game Handbook.  Tim’s passion is ethically produced, seasonal food and game is the focus of this.

Tim’s lively character and in depth knowledge of Game cookery makes him the perfect tutor.


Click here for more information about the course and to book.