Ever wondered how to roll and trim a ewe? Master a chicken terrine? Grill the perfect lobster?
Guests are being welcomed into The Tartan Fox, Chef Adam Handling MBE’s luxury pub located in the picturesque countryside between Truro and Newquay, for a series of themed masterclasses in which they can learn how to butcher and cook dishes just like those found in the pub itself. Head Chef Andi Tuck will be hosting the events, the first three of which will be focused on lamb (29th May 2025), seafood (26th June 2025) and chicken (24th July 2025).
Hosted in the pub’s luxury tipi, there will be a maximum of 30 spaces per class, with attendees arriving at 10:30am, for a 10:45am introduction, and working up to a feast of their own creation, with lots of added extras from The Tartan Fox’s team at 12:45pm.
Host Andi Tuck is a rising star on the British food scene, with expertise in creative fire and smoking methods and Cornish local ingredient sourcing, having first fallen in love with food whilst fishing in Cornish waters with his father as a young boy. Recently promoted to Head Chef of The Tartan Fox, just months after joining as Senior Sous Chef, Andi played a pivotal role in earning the pub a coveted place in the Michelin Guide within just five months of opening.
Andi has also featured on Rick Stein’s Cornwall Series and competed on the 2023 and 2024 series of ‘Great British Menu’, representing the Southwest and showcasing his food on a national level of excellence.
Cull Yaw Lamb masterclass – 29th May 2025
The first instalment in The Tartan Fox’s masterclass series will teach guests how to butcher and cook Cull Yaw Mutton, from Farmer Matt Chatfield, who is well known across the country for ‘The Cornwall Project’, rearing grass-fed mutton with regenerative practices on his ancestral farm.
As part of this masterclass demonstration, guests will learn to bone, trim, roll and tie half a ewe, creating dishes from ‘Slow cooked harissa shoulder’ to ‘Ember roasted rack’ with the ultimate ‘Hot smoked leg’ and ‘Lamb tartare, rich yolk & lamb fat sourdough’, made using leftover trim. With tips from Andi throughout, demonstrating the best ways to cook over coals and finish the meat in the smoker, they’ll also be taught how to make the perfect mint sauce to accompany it all.
Attendees will then get the chance to see how their creations have turned out in the lunchtime feast, alongside Chef Adam Handling MBE’s signature ‘Snacks’, and a range of delicious sides and sauces – think ‘Lamb fat potatoes’, ‘Burnt greens’ and ‘Chimichurri’, all followed by a dessert of ‘Custard tart, Cornish fairings’.
Furt an Mor Seafood masterclass – 26th June 2025
With summer in full swing, attendees will master the art of cooking seafood over fire in this bumper masterclass. One of Chef Andi’s personal favourite types of food to prepare, the exceptional seafood produce used will be sourced from sustainable local fishing boats, ensuring the freshest catch possible. Guests will learn how to break down and grill the perfect lobster, prepare ‘Brown buttered shellfish’, ember bake ‘Porthilly oysters’, prepare and dry age a ‘Whole dayboat fish’ and rum-flame cook Andi’s signature ‘Queen Scallops, XO butter, beef fat pangritata’.
The day finishes with a seafood feast, where guests savouring their own dishes are also presented with The Tartan Fox’s ‘Snacks’, ‘Crab Cocktail’, sides such as ‘Seaweed pickled cabbage’ and ‘Masala fries’, and two delicious dessert options: ‘Lemon tart & torched meringue’ and ‘Custard tart, Cornish fairings’.
Footes Chicken Masterclass – 24th July 2025
Produce used for this masterclass is also sourced hyper-locally, with Foote’s Chicken Farm being just a 17-minute drive down the road. The free-range birds reared at Foote’s feast on herbs, grasses and insects, giving them a diet that enhances their flavour and texture. The farm manages their land in a way that promotes biodiversity in their pasture, in line with the Adam Handling Collection’s sustainable ethos, with the birds’ daily movement allowing the land beneath them to recover quickly, adding vital fertility back to the terrain.
As part of this masterclass, guests will learn how to tie and break down the chicken into different cuts, to create dishes from ‘Sticky BBQ thighs’ to the Tartan Fox’s own ‘Chicken terrine’. They will also be taught the best ways to salt down and prepare a ‘Hot smoked chicken crown’, and ballotine a chicken leg.
The day culminates, of course, with Andi’s hot smoked chicken feast. The dishes made in the class will this time be complemented with the Collection’s well-loved ‘Bread and Chicken Butter’ snack, ‘Chicken fat potatoes’, ‘Charred greens’, ‘Sourdough sauce’ and more.
The Tartan Fox is Chef Adam Handling’s latest Cornish location, that opened in June 2024, offering menus that have been created using the best Cornish produce and Adam’s pivotal zero-waste ethos, just a short distance from the Collection’s stunning coastal restaurant, Ugly Butterfly. The stone-walled pub is the ultimate countryside retreat for foodies, tucked away in the Cornish forest.
To find out more and to make a booking go to www.tartanfoxpub.co.uk or email enquiries@adamhandling.co.uk
