Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 09:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16:30
- Course End
- Course ID VeDaAS
-
What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Enjoy a seasonal artisan buffet lunch showcasing ingredients sourced from the Welbeck Estate and the surrounding local food community.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
Learn how to butcher and prepare lean, sustainable venison on this hands-on course, using deer from the Welbeck Estate.
On this practical one-day course you’ll learn all about the flavour and versatility of venison, mastering the skill of butchering a deer and creating your own venison dishes.
Guided by Andrew Sharp and using both red and fallow deer from the Welbeck Estate you will learn:
- how to choose venison based on source, appearance, seasonality and breed
- how to joint a venison carcass
- the process of hanging and its importance
- the similarities between venison joints and cuts to those of other animals
- methods of larding and barding
- simple butchery techniques and knife skills
- how to seam butcher the venison haunch and saddle
- how to prepare venison shoulders and neck
You will take home with you a selection of Venison cuts from the day. The School of Artisan Food makes a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers to transport these.
No previous game experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
Refreshments will be available throughout the day, as well as lunch prepared by our catering team. All ingredients, equipment and recipes will be provided.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
-
Andrew SharpAndrew ‘Farmer Sharp’ was brought up on a mixed farm in Cumbria.
At the age of 13 he went to work in a butchers’ shop, which had its own farm and abattoir. At that time they were one of the few butchers’ shops selling lambs and pigs from the local area and a full range of game; plucked, dressed and prepared in the shop. They were also hanging and maturing its beef, the old fashioned way, which has now become all the rage in the artisanal butchery sector.
For 15 years Andrew ran his own medium sized, British Retail Consortium approved cutting plant selling herdwick lamb, herdwick mutton, galloway beef, naturally reared pink veal and air dried mutton from Cumbria to all over the UK, to the EU and even Hong Kong.
He is a founding member of the Mutton Renaissance Campaign, inspired by His Royal Highness the Prince of Wales, and run day to day by the Academy of Culinary Arts.
Andrew has made several media appearances including the Radio 4 Food program, Kill it Cook it Eat it to Turn Back Time The High Street and Hugh’s 3 Good Things, to name but a few.
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