Butchery

Available Courses:

  • Preparing and Cooking Pork

    About the Course

    Join us on Tuesday nights to learn how to properly butcher and cook a selection of meats.   Our fun and informative courses are run by Pete Congerton of Cook and Butcher.

    6.30-8.30pm

    £60 per person

    Tuesday 28th March – Pork

    • Introduction to pork and its variants, provenance and breeds
    • A butchery demonstration of a side of pork into its different components, showing the various cuts you can get from the same muscle
    • The famous butcher’s knot and the art of tying to create the perfect looking joint
    • Bone your own piece of loin and practice tying – take home your joint

    *Exact course content may be subject to change depending on ingredient availability.

    Entry Requirements

    N/A

    Course Duration

    2 hours

  • Sausage Making

    About the Course

    Join us on Tuesday nights to learn how to properly butcher and cook a selection of meats.   Our fun and informative courses are run by Pete Congerton of Cook and Butcher.

    6.30-8.30pm

    £60 per person

    Tuesday 25th April – Butchery: Sausage Making

    • Mince and mix your way to the perfect pork sausage. A hugely entertaining course and take home what you make!

    *Exact course content may be subject to change depending on ingredient availability.

    Entry Requirements

    N/A

    Course Duration

    2 hours

  • Preparing and Cooking Lamb

    About the Course

    Join us on Tuesday nights to learn how to properly butcher and cook a selection of meats.   Our fun and informative courses are run by Pete Congerton of Cook and Butcher.

    6.30-8.30pm

    £60 per person

    Tuesday 23rd May – Lamb

    • Introduction to lamb, its variants, provenance and breeds
    • Butchery demonstration of a whole carcass which will include how to butterfly a leg of lamb, how to create an impressive joint known as the ‘cushion’ and french trim a rack of lamb ready to take home
    • Cooking demonstration – ‘quick cook’ cuts of lamb suitable for any occasion.

    *Exact course content may be subject to change depending on ingredient availability.

    Entry Requirements

    N/A

    Course Duration

    2 hours