5/5

How It Works;

Our
Masterclasses

BOOK AS EARLY AS POSSIBLE TO SECURE A PLACE ON THE COURSE YOU WANT TO ATTEND.

Nose To Tail Pork - 12th January 2022

Breaking down half a pork carcass to take home for freezer, all made up of all cuts created during the session.

Tim's Sausage Making - 26th January 2022

 

Our sausage class will teach you everything you need to know about sausage-making from mincing the meat from butchering the pork fore, making your perfect sausage mix, filling the casings and tying the sausages by hand (it’s harder than it looks!). You will also get to take home 10lb of your sausages home.

Nose To Tail Lamb - 9th February 2022

Breaking down a whole lamb carcass and take half a carcass home for the freezer made up of all cuts created during the session. Tim will take you through the basic primal cuts and the different ways they can be retailed from a boneless butterflies lamb leg to Barnsley chops, pencil fillets and a French trimmed rack. This will be an informative and interesting introduction to butchering a lamb.

Wild Boar & Venison Butchery & Cookery - 23rd February 2022

We are delighted to join forces with Arbourne’s country kitchen to bring you a wild boar and venison butchery masterclass and cookery course. Guests will then turn their choice cuts into delicious dishes to share together.

Venison Butchery - 9th March 2022

We are delighted to join forces with Arbourne’s country kitchen to bring you a venison butchery masterclass and cookery course. Guests will enjoy a butchery masterclass, turning their choice cuts into delicious dishes.

"A great experience and learned a lot!"

5/5
It was a fantastic masterclass! Anyone who is interested in learning about butchery should attend this. You'll learn lots and have a great time!
Julie Baldus

Where is the session held?