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Featured CourseItalian Baking and Pizza Making
Designed for anyone wanting to learn introductory knife skills and butchery techniques or to enhance their existing knowledge, this course includes hands-on butchery, demonstrations, discussions and plenty of knife practice. It is ideal for smallholders, chefs, keen cooks and anyone with a passion for well-reared British meat.
Working with the very best of native British beef, you will butcher a carcass into primary and secondary cuts. You will hear about the many culinary uses for each part, learning the importance of hanging and dry-ageing and its impact on quality and flavour. On this course students will produce a range of cuts including:
Students will also learn how to make the most of the fifth quarter (the butcher's perks!):
A selection of meat butchered on this course will be available to take home – so please bring a suitable cool bag. Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.