Uncut Courses

Uncut Lamb
Monday 17th June, 10am – 3pm

Learn to butcher a whole lamb from scratch. From field to fork you will meet our farmer and learn how our animals are raised and finished. Then we will butcher the beast, identifying primal cuts and honing our skills with boning and rolling. We will discuss the best cooking methods of each cut and demonstrate a range of techniques for you to use at home. After themed lunch we will concentrate on a more nose-to-tail approach – looking at various products that make the most of the lesser known cuts.

Tickets: £125

 

Uncut Pig
Monday 8th July, 10am – 3pm

Learn to butcher a whole pig from scratch. From field to fork you will meet our farmer and learn how our pigs are raised and finished. We will then butcher the beast, identifying primal cuts and honing our skills with some boning and rolling. We will discuss the best cooking methods of each cut and demonstrate a range of techniques that you can do at home. After lunch we will concentrate on a more nose-to-tail approach and look at various products that make the most of the lesser known cuts. 

Tickets: £125

 

Sausage & Bacon
Monday 22nd July, 10am – 3pm

Learn how to make proper dry cured bacon and authentic butchers sausages from scratch. After a morning of butchery we will discuss various bacon cures and sausage seasonings before you make your own to take away.  A themed lunch will be served in the restaurant. 

Tickets: £125

 

Introduction to Charcuterie
Monday 2nd September, 10am – 3pm

Always fancied making your own air-dried hams, lomo or coppa? Join us for an introduction to charcuterie where we will explore the salting and air dryng of whole muscle cuts from simple gammons to whole hams. We will discuss cultures and salting as well as the different ways of butchering specifically for charcuterie.  A selection of our in-house charcuterie will be presented for lunch.

Tickets: £125

 

Advanced Charcuterie including Salami
Monday 14th October, 10am – 3pm

Taking a more advanced look at charcuterie to explore cultures and fermentation of meat. We will discuss at length the process of salting and fermentation of salami as well the exploring various methods of home drying. After lunch we shall create various flavours of salami to take home.

Tickets: £125