Butchery Fundamentals - Part Two

For those with a strong interest in artisanal butchery, delve deeper into the craft with our new two-week course under the expert guidance of Andrew Sharp who specialises in traditional butchery methods for the modern age.

During this two-week course you will learn a wide variety of practical butchery skills working with lamb, pork, poultry, beef and game. You will explore the difference between commercial and rare breeds and take part in a farm visit to see the process from field to fork.

This hands-on course has been designed for existing butchers, chefs, business start-ups and small-holders who are keen to expand their skill set and further explore a wider range of butchery skills, techniques and the associated underpinning knowledge.

Guided by tutor Andrew Sharp, a skilled butcher with expertise in traditional butchery methods, native breeds and sustainably reared meat, you will have the opportunity to immerse yourself in nose-to-tail butchery. As you take to the butcher’s block you will cover a wide range of topics including:

  • Commercial versus rare breeds –Discovering what the differences are between them and how to get the best from both. (During this session, you will work with one commercial variety and two rare breed varieties in both pork and lamb)
  • Learn how the landscape and farming techniques have shaped native and commercial breeds
  • Slaughter processes
  • Processes involved with ageing meat and hanging techniques
  • Exploration of pork and lamb butchery techniques and skills
  • Learn to produce a range of added value pork and beef products, including a variety of different sausages and the ultimate range of burgers
  • Poultry butchery including boning, rolling, stuffing and adding flavour
  • Game butchery
  • Butchery counter display techniques

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

  • Lamb
  • Pork
  • Poultry
  • Beef
  • Game (*which may include deer, rabbit, pheasant, partridge, depending on availability and season)

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.

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.

Students will also have full access to The School of Artisan Food’s extensive library.

Entry requirements
There are no specific entry requirements for this course, however previous home butchery experience and an appreciation of meat is recommended, although not essential. On the final day of the course students who have successfully attended and completed each module will receive a certificate of attendance.

The cost of the course does not include accommodation. This can be provided at an additional cost of £200 per week staying in shared lodges/cottages in and around the Welbeck estate.

Course fees
The course fee can be paid in instalments 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 nestled 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 lunch prepared by our in-house hospitality 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.


  • Time

    10:00 - 17:00 

  • Duration

    2 Weeks

  • Tutor

    Andrew Sharp