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Restaurant Butchery For Chefs (two day)

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This two-day course has been designed for existing butchers, chefs, small-holders and home cooks who are keen to learn practical butchery knife kills, techniques and processes to enrich their culinary expertise.

With the guidance of native-breed butcher and sustainable meat campaigner, Andrew Sharp, you will participate in whole carcass lamb, mutton and pork butchery. Andrew will share his industry knowledge as you learn about the many varying range of meat cuts from each animal alongside their diverse culinary uses.

As you take to the butcher’s block you will cover and discuss a wide range of topics including:

  • How to select meat based on source, appearance and breed
  • How to work with farmers, suppliers and abattoirs
  • A comparison of native breeds, intensively reared breeds with practical butchery sessions and tastings
  • Animal diets, seasonal grazing and feed influences
  • Seasonal variations in flavour profiles
  • Understanding fat and muscle composition and their impacts on flavour
  • How to age meat and hanging techniques
  • Knife handling techniques and knife care
  • Hand-tying techniques

Throughout the course you will develop your knife skills as you work on a selection of meats including:

  • Lamb
  • Mutton
  • Pork

Resources
During the course, each student will receive supporting literature to keep, including:

  • Contextual subject information
  • Recipes
  • Ingredient and equipment suppliers
  • Cutting charts
  • Wider reading lists.

Entry requirements
This course has been designed for chefs, food industry professionals, butchers, small-holders and keen cooks wishing to enhance their knowledge. There are no specific entry requirements for this course, however an appreciation of meat is recommended.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool boxes to transport meat which has been butchered home.

Refreshments will be available throughout each day, as well as freshly prepared, seasonal buffet lunches. All ingredients, equipment and recipes will be provided.

A NOT FOR PROFIT ORGANISATION

We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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