In celebration of a very successful and exciting 30th Anniversary course season at Woodlore we invited the field team to join the office staff for a venison feast at one of our beautiful course sites in East Sussex.

The event took place on Saturday and we were overwhelmed to see so many of the team and their families who had made long journeys to join us in the celebration.

Collecting firewood and starting the fire to heat the rocks

We started by setting up in the morning and preparing all of the food including the two deer Dan had managed to cull last week.  Many people were able to join in with skinning and butchering the deer including Head of Merchandising Jane Mitchell.  A large pit oven was dug by Dan, Director Steve Gurney and Head of Packing, Harvey Taylor-Meek.  This was then filled with the meat and large hot rocks heated in a fire nearby and closed with branches, bracken, blankets and soil.

Jane helping Dan to skin the deer

Harvey digging the ground oven for the venison and chicken

Mulled wine was made and was ready by early afternoon.  With the big finale of roasted venison and chicken being ready in the afternoon with vegetable couscous, salad and bread rolls.

Opening the oven to reveal the perfectly cooked meat

There was a fantastic atmosphere during the day and everyone, including the children, got involved with all of the tasks including collecting firewood, skinning, cooking, and eating!

Some of the children helping to prepare the deer for cooking

An array of food ready for the hungry team

The weather was fantastic for the day and we enjoyed the glorious sunshine, even though it was a little chilly.

We would like to thank all of you who joined us for the day for making the journey and for your help in making it an event to remember.