Butchery Courses

Pork Butchery - Nose to Tail

£240.00

From butchery and knife techniques to the many culinary uses for primary cuts and secondary joints, you're sure to come away with full appreciation for the delicious pig.

British Pies

£190.00

Making homemade pastry and your own pies is a craft worth learning. Produce your own selection of British pies with this practical course.

Hurry! Last few places remaining: 04/08/2018

Artisan Charcuterie (Four Day)

£795.00

Want to take your artisan charcuterie skills to the next level? This four-day course will teach all you need to know including fundamental butchery skills, curing methods, smoking techniques and more.

Hurry! Last few places remaining: 13/06/2018

Fire & Smoke - BBQ Cooking

£190.00

Impress friends and family with newfound BBQ skills after taking this course. You'll learn handy tips for firing up a BBQ and cook a tasty range of dishes on the grill.

Hurry! Last few places remaining: 14/07/2018

Food Business Start-ups (Two Day)

£395.00

This two-day food business start-up course provides you with essential guidance and resources needed to explore or establish your own artisan food business.

Continental Sausage Making

£190.00

Want to try your hand at sausage making? This specialist one-day course shows you how to make continental sausages, from the smoky fresh chorizo to the classic frankfurter hotdog.

Hurry! Last few places remaining: 15/07/2018

Pig in a Day

£190.00

From nose to tail, this introductory course is guaranteed to be instructive and fun as we explore every part of the delicious pig.

Curing & Smoking

£190.00

Master the art of curing & smoking delicious charcuterie, with expert guidance from butchers Chris Moorby & Rich Summers.

Pâté & Terrines

£190.00

Discover how to make delicious pâté & terrines that can be enjoyed at home all year round. Tutor Chris Moorby will share his recipes, tips & techniques on this hands-on course.

Hurry! Last few places remaining: 28/07/2018

Make Your Own Sausages (Morning)

£85.00

On this half-day morning course, discover how to make great sausages using the right cuts of meat and learn all about the secret subtleties of seasoning.

Hurry! Last few places remaining: 05/08/2018