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Featured CourseFood for Thought 2018
This one-day course will give you the opportunity to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you’ll gain fascinating insight from our expert butchers into the journey of a pig from farm to table.
Our tutors and meat experts Rich Summers and Chris Moorby will share their extensive knowledge of the butchery industry in a morning session covering topics including rare breeds and basic pig-keeping tips. They will then show you how to butcher a side of pork, helping you to understand primary cuts and secondary joints and how to cook them.
During the afternoon, you will work your way from cheek to jowl, learning which cuts are best for roasts, braises, sausages, pâtés and terrines to give you the confidence to match different cuts of meat to your favourite recipes and dishes.
Over the course of the day you’ll be learning about:
Instructor demonstrations will include preparing Italian guanciale or cured pig cheek and cooking with offal or how to use the 'pluck'. You will also make the following products to take home and enjoy:
Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.
'Incredibly well run and a pleasure to attend. The two instructors for a group of 8 meant that there were four of us to half a pig. So all hands on and very few "taught" elements.