Opening Hours
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Mon - Fri |
0900 - 1900 |
Sat |
0900 - 1800 |
Sun |
1000 - 1600 |
Option 1 Free Range Lamb - Half |
Option 2 Free Range Pig - half |
Day class : £220.00 per person |
Day class : £220.00 per person |
Course covers Master Butcher demonstrating and overseeing students cutting up the following joints from a half lamb: |
Course covers Master Butcher demonstrating and overseeing students cutting up the following joints from a half pig: |
Leg (roast), Rack (trim and cutlets), Shoulder (boned and rolled), Chump (boned and rolled), Loin (chops), Breast, Neck (fillet) |
Neck end (boned and rolled), Belly/Ribs (BBQ), Chump (steaks)m, Hand / thick (roast) Loin Trim (boned and rolled), Leg (kebabs / roast / minced / steak / tender loin) |
Option 3 Sausage making class |
Other classes ... |
Day class : £100.00 per person |
Other classes can be arranged to include a combination course:- |
Course will cover firstly the preparation to include mincing and mixing of flavours and then the making of up to 5 kilos of sausages divided into a number of different flavours. |
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Pre arrange which meats you would like to use between pork, beef, lamb, chicken or venison together with various mixers for example Cumberland, apple, Toulouse, etc. |
Free range eggs hen, duck & quail |
| Download class information here ... |