Butchery Fundamentals

  • Time

    9:30  Arrival, registration and refreshments
    10:00  Course starts
    13:00 - 14:00  Lunch
    17:00  Course finishes

  • Duration

    6 Days

  • Tutor

    Andrew Sharp

Explore the craft of artisan butchery with our unique, hands on, six day course under the expert guidance of Andrew Sharp who specialises in traditional butchery methods

A unique, hands-on six-day course in traditional butchery methods under the expert guidance of Andrew Sharp. During the course, you will learn a range of practical skills and gain an in-depth understanding of the artisan butchery sector.

A visit to 'Home Farm Produce' on one of the days will be dedicated to finding out more about farming processes and field to fork butchery. Transport and lunch included.

The course is run by skilled butcher Andrew Sharp, whose expertise is in native breeds, sustainably reared meat and traditional methods. This nose-to-tail course will include:

  • How to select meat based on source, appearance and breed
  • Native breeds, intensively reared breeds and their genetic make up
  • Seasonal grazing and feed influences
  • Slaughter processes
  • Working with whole carcasses
  • Exploration of primal cuts
  • Ageing meat and hanging techniques
  • Fundamental butchery skills
  • Carcass care
  • The diverse range of cuts and their many culinary uses
  • Knife care, sharpening and types
  • Knife handling techniques
  • Hand-tying techniques

Throughout the week you will develop your knife skills as you work on a selection of meats including:

  • Lamb and mutton
  • Pork
  • Beef

One day will be dedicated to the fifth quarter, as you learn how to make products from ‘the butcher’s perks’ including:

  • British style sausages
  • Haggis
  • Faggots
  • Resources

During the course, each student will receive supporting literature to keep, including:

  • Contextual subject information
  • Recipes
  • Ingredient and equipment suppliers
  • Cutting charts
  • Wider reading lists.


Entry requirements
This course has been designed for existing butchers, chefs, business start-ups, smallholders and advanced home cooks keen to learn the skills, techniques and processes at the heart of artisan butchery.

Course fees
The course fee can be paid in installments up until the course start date. Please note a 25% non-refundable deposit is required at the time of booking.

The School of Artisan Food is located in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Refreshments will be available throughout each day, as well as buffet style lunches prepared by our catering team. All ingredients, equipment and recipes will be provided.


Home Farm Produce


The Heald family have been farming at Home farm in Grove for over 70 years. After years of farming traditionally, mainly producing high quality breeding and beef cattle. Matthew and Paula decided to diversify and begin selling the farms beef direct to the customer. Things quickly progressed and now they are producing beef, pork and chicken for the local market.

Both Matthew and Paula share a love of food, the outdoors and animals and enjoy sharing this passion with their customers. All of their animals are reared as naturally as possible without the use of routine antibiotics and chemicals. They live in family groups and are able to display all of their natural behaviours in either the woodland or pasture. All of the animals live a stress-free life and this continues right up until their final moments. Matthew and Paula are lucky to have a local family run abattoir where they take the animals themselves and can be assured the animals are dispatched quickly and humanely.

All of the meat Matthew and Paula produce is fully traceable, with the shortest of supply chains from farm to fork and they are happy for you to ask questions or even arrange a visit.

Butchery Fundamentals

12 Aug 2024 (6 Days) - Fewer than 8 places remaining


Butchery Fundamentals

07 Jul 2025 (6 Days) - Good availability