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Butchery Courses

Learn how to prepare your favourite cuts of meat and discover all about pies, the good old English sausage, air dried hams, salami and much more.

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Fire and 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: 01/07/2017

British Pies

 

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

Food Business Start-ups

£295.00

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.

Hurry! Last few places remaining: 06/07/2017

Pig in a Day

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.

Hurry! Last few places remaining: 07/07/2017

Curing and Smoking

 

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

Make Your Own Sausages (Morning)

£85.00

Discover the secret behind properly made sausages and turn your hand to creating your very own selection.

Nose to Tail Pork

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.

Hurry! Last few places remaining: 01/09/2017

Catch of the Day - Fish Skills

£190.00

Learn how to select, prepare, cook and preserve fish with Chris Moorby and Karen Young.

Beef Butchery

£375.00

With the guidance of our expert tutors, Rich Summers and Chris Moorby, take an in-depth look at all things beef on this specialist two-day course.

Historic Pies with Ivan Day

£175.00

Take a culinary journey back through time and join celebrated food historian Ivan Day as you create a selection of pies spanning the centuries.

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