Chris has been steeped in the meat industry for over 35 years and has always been enthusiastic about traditional artisan butchery.
Having developed an interest in meat whilst working in a butchers shop and abattoir, Chris went on to master his craft as an apprentice, learning all aspects of the meat trade and the journey from farm to fork, before achieving a Higher National Diploma in Meat Technology and Management.
During his career, Chris has worked in many sectors of the meat industry, from production and technical management to product development and quality assurance, more recently as a teacher and champion of artisan produce at The School of Artisan Food.
For more than 25 years, Chris has been sharing his vast knowledge with food students, training and developing the next generation of skilled butchers always mindful of teaching the traditional artisanal methods that he so passionately believes in.
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.
On this half-day afternoon course, discover how to make great sausages using the right cuts of meat and learn all about the secret subtleties of seasoning.
