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.
Learn how to carefully butcher & prepare lean, sustainable & delicious venison under the expert guidance of Chris Moorby & Rich Summers on this hands-on course.
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.
Want to try your hand at sausage making? This specialist one-day course shows you how to make continental sausages, from the smoky fresh chorizo to the classic frankfurter hotdog.
