Enter your postcode so we know how best to serve you. Baking. Courses are led by professional butchers who share traditional artisan methods and teach practical, hands-on skills for beginners to professionals. You’ll be guided through the practicalities of butchering a side of pork with an explanation of the various joints and cuts and how they can be used. You will learn important knife skills, use of the hacksaw & cleaver. … You’ll learn about dry-ageing and what to look for when buying beef. Learn how to cut up a side of pork, or a whole lamb. As well as lots of cooking tips, our butchers will show you how to prepare a proper chicken kiev, bone and roll a duck and spatchcock a French chicken. Butchery. of our classes. Courses are led by professional butchers who share traditional artisan methods and teach practical, hands-on skills for beginners to professionals. All the sausages you make will go home with you – enough for a summer full of barbecues or a winter of stews. The day will also include producing your own sausage recipe and bacon. Subject STARTING IN PRICE . Butchery Classes. Read about previous courses in our farm blog. Apprenticeships lead to a Level 2 or Level 3 Apprenticeship Standard in Butchery and a Level 1 or 2 in Functional Skills. The day begins with a home cooked full english breakfast which will include Green Farm sausages and bacon and quite often eggs from our chickens! Situated in West Sussex at the foot of the South Downs, with a wealth of specialist butchery knowledge and experience, we have a passion for providing a wide range of butchery services and courses. A second person may attend working on the same carcass for £50. Then we move on to processing, starting with  the off-cuts from the  butchery which go into the sausages. All Deer in a Day courses take place INDOORS at HGC Shepherds Barn. We provide protective clothing. Alternatively, the Buy tab to purchase vouchers or books. butcher & chef Richard H. Turner is an acclaimed executive chef from the likes of Hawksmoor, Pitt Cue, Blacklock and Foxlow with an unwavering passion for food. You’ll get stuck into a bit of butchery of your own, preparing a côte de boeuf joint from the rib to take home at the end of the class. We also discuss the selection of wood and how each wood imparts a different flavour to meat and fish. Locally sourced and ethically reared within a 10 mile radius of the farm, this one day hands-on practical experience with David will give you a thorough insight into how the best animal welfare and high provenance of where meat comes from affects the quality of taste.Our motto is ‘eat less, but better’. Classes run Monday - Saturday 7-10.30pm, and Sundays 4-7.30pm at Moxon Street, and at Borough Market on Wednesday to Friday 6.30-10pm, and Saturdays 4-7.30pm. . The course, run by the Master Butcher and two award-winning artisan charcutiers, will introduce you to the art of butchery and meat preparation. Find cooking courses and cookery classes on findcourses.co.uk, the nation's favourite course comparison site! The Empire Farm is a 100-acre Soil Association certified organic farm on the edge of the Blackmore Vale, just south of Wincanton in Somerset. Our sausage-making class is probably the most hands on (and potentially messy!) Most of the course takes place in the butchery which is not heated so warm clothing, woolly hat and thick socks are needed! Hopefully our courses will help people to appreciate a whole new range of meats and produce some great meals. And last on the agenda – the pork pie. The Hampstead Butcher & Providore is North London's finest Butcher, Delicatessen, Charcuterie, Cheese & Wine Shop with a reputation for excellent service, British free-range meat, fine foods and beautifully prepared produce. . The day includes a mix of demonstration and hands-on activities and, as on all our courses, you get to take home some of the wonderful foods you have produced during the day. The day ends with making a pate and some  faggots that will be  eaten for lunch on Sunday. Christmas Dinner & Butchery classes; Fresh Meats; Specialities; Gallery; Recipes . Plus, there’s a two course informal meal at the end and you get to take the substantial joint you have prepped or plentiful sausages you have made to feast on at home. Office: 01963 371681 Butchery enquires 07837 174106sally@empirefarm.co.uk, "What impressed me most was how the knowledge and experiences that were Opening & Delivery. Butchery Classes. Owing to the layout of our sites where our classes are traditionally held we will likely be waiting until early next year to resume as we want to make sure all our guests and team will be 100 % safe before bringing our classes back. Copyright © 2020 The Ginger Pig Ltd. All rights reserved. Subject Clear. We were provided with Once the meat is cut up, it is processed into products such as Merguez sausages, lamb ham, and pate. There are just 4 butchery places available on this course, so you get excellent supervision from our experienced butcher. We can accommodate  12-16 in Moxon Street and 10-12 people in Borough Market. Unfortunately we can't book out a class exclusively for less than the aforementioned numbers. This course is very popular and early booking is strongly advised. This course is £145. Utmost quality and care is taken to ensure that our wild game arrives in perfect condition. Locations: Marylebone, Borough Market, Whereas it’s quite tricky to practice your beef, pork or lamb butchery at home, poultry is completely open to the home cook. We end the day with a short sausage-making session, making use of all of the offcuts of meat produced during the butchery. !!! At the start of the day, you are provided with half a pig, and you work you way through the meat, butchering it under the guidance of our expert tutor. Please note - we release butchery class dates one month in advance (eg, August's dates will be released in late June). Next Pig In A Day butchery and cookery course: 21 January 2017, 9:30am-5pm, £240 per person (rivercottage.net) Photo credit: Matt Austin. Under the guidance of our butchery tutor you’ll learn where the different cuts come from and how to break down the carcass. The focus is on using ethically sourced meat and ingredients to provide you with the know how and confidence to create your own sausages. The butchery segment of the class will see you rolling and tying your own shoulder of lamb to take away to enjoy at home. How to break down the Lamb primals. On October 15th, hotcourses.com moved to findcourses.co.uk - which means you can now find all your favourite courses right here. This course offers a mixture of demonstration and hands on practical work with Rob Cunningham from Maynard’s Farm. Our Half Day Pork course is a good starter for anyone interested in pork butchery. The course starts at 10 am with arrival from 9.40 am and aims to finish at about 5 pm. We keep poultry, pigs and a few sheep, and grow fruit and veg. The starting point for this course is two halves of pig and over the duration of the course your tutor will show you how this meat can be butchered and turned into a wonderful selection of pork products such as bacon, pancetta, ham, coppa, sausage, chorizo, pate and pies, lard and rillettes. This is a fascinating day that is bound to make you want to rush home and try curing meat for yourself. The classes feature a range of meats and cuts to demonstrate different techniques and skills and can be tailored to suit your requirements. Discover how to to butcher a side of pork, learning where each joint of pork comes from and how best to use it. Then, it’s down to the butchery. The price includes all tuition, course notes, light lunch and refreshments during the day, together with the meat and bones from half a pig (average weight 25-30 kg). We offer a wide range of courses to suit differing interests. Enquiry Form. NEW DATES RELEASED FOR 2017 Wednesday 18th January, Knife Skills Class Wednesday 1st February, Knife Skills Class Wednesday 15th February, Sausage Master Class Wednesday 1st March, Lamb Butchery Class Wednesday 15th March, Knife Skills Class Wednesday 29th March, Knife Skills Class All Classes will start at 6pm and will last between 3 to 4 hours. Please click on the Classes tab above to find details of our butchery classes and to book a butchery class. The Butchery's classes will be a chance to be very hands on, and to take home all the meat you have worked on or have it stored and aged with us depending on the animal being cut, experience tells us that chicken doesn't age well, but beef gets real tasty. Thank you for your interest in booking a Butchery Class. ALL COURSES ARE POSTPONED UNTIL FURTHER NOTICE existing bookings will be honoured and new dates arranged at mutually convenient times. If time permits, we will also cure some bacon. Our Partners. The course costs £260 and a second person may attend, working on the same side of pork for £50. Locations: Marylebone, Our game classes are a choice of two depending on the season. Meat sweats (most likely) COURSE PLACES: There are a limited number of just 15 places for this course. Our butchers will demonstrate breaking down a whole carcass, explaining the cuts and how to cook them as they go. Ansells have everything you need, whether its your weekly shop, a Sunday roast or that extra special occasion. We offer a range of butchery events from short seasonal specialist events (such as a Burn’s night haggis making course!) Due to COVID-19 we have suspended all classes for the time being. Butchery Courses. Enjoy a lovely evening meal and then come along to the course on Saturday morning. On this day course you will learn butchering skills so you can deal with your own meat. All are suitable for beginners and even ‘old hands’ seem to learn something new and always provide great feedback for the group. Locations: Marylebone. You will get to take home some samples of the products made during the course. More est. We hold butchery classes local to Essex. Please explore the website for more about what we can offer! Day 1 starts with pork butchery, an essential part of charcuterie as you need to know about the different cuts and how they can be used. This is a fascinating day that is bound to make you want to rush home and try curing meat for yourself. If you are keen to enter the world of work but don’t want to stop studying, then an Apprenticeship could be the answer. Brewing and drinks. We also discuss the selection of wood and how each wood imparts a different flavour to meat and fish. June 2021 – Pork Butchery. Subject to the government guidance, local lockdowns and National Lockdowns we may have to postpone some courses in the future at short notice. Accommodation is not included. This class covers how to use the whole of the bird from breast to carcass, focusing on chicken, duck and guinea fowl, and the difference between French and English poultry. The numbers on these days are limited to 4 so that everybody can see what is going on and ask questions. You’ll discover where your morning bacon comes from, what goes into our sausages, and which cuts will give you the best crackling. Seam Butchery into basic cuts; 2 course lunch with wine pairings; Cooking & flavour pairings; Cold smoking or curing. There is a small fee of £50 to cover this. Part of the day is spent looking at hot and cold smoking, both of which will be demonstrated. As people want to know more about the food they eat, they are also becoming more interested in the preparation of their food, especially butchery. There are no hidden extras. How to seam bone the primals. a foundation of adaptable skills and information which will evolve and It’s said that you can eat everything on a pig except for it’s squeak, and our butchers can certainly demonstrate as they take you through all the cuts. Butchery & Curing courses with Rob Cunningham. James George is a man who knows and loves his trade – a keen advocate of traditional butchery and cutting methods. If you cannot see the date you want in the future, email us, or check back with us in a few weeks. Lunch, of course, features some cured and smoked foods. Our butchery course gives you the opportunity to learn about where your meat comes from and what's involved in preparing your meat before it ends up on your plate. The Butcher Training Course Track. The humble pig is a hugely versatile animal; generous to the cook, a celebration of fat, flesh and flavour. The price includes all tuition, course notes, light lunch and refreshments during the day. Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! The course cost £120 per person (inclusive of VAT) The price includes all tuition, course notes, lunch and refreshments during the day. Two days looking at pork butchery and charcuterie. Day 2 starts with the second half of pig, this time looking at how the butchery for curing is different from that demonstrated on Saturday. shared were more than just fixed, rigid processes. There’ll be opportunity to practice butchers knots to refine presentation and hone your skills. Lunch, of course, features some cured and smoked foods. The Crosby Butchery training business was formed over 20 years ago to deliver High Quality Apprenticeship and Food Training. For corporate or group bookings, please call 0203 869 7804. The class will centre around boning, rolling and tying a piece of pork loin, with whatever you create going home with you. This hands on Lamb Butchery Day is open to all, from complete beginers to smallholders and even chefs looking to add value to their products. Welcome to your new course portal! GET IN TOUCH. You’ll then do some butchery of your own, working either with a selection of game birds or preparing bones and rolled venison shoulder to enjoy at home. This full-day, fun, information-packed and practical hands on workshop is a popular choice for anyone wishing to learn the craft of sausage making. Contact Details. Additionally, everyone will get to take home all their own meat cuts, joints, sausages and bacon. You’ll learn about the different breeds we sell, and how the move from mother’s milk to grass and moorland grazing alters the flavour of the meat. Learn how meat can be butchered and turned into a wonderful selection of pork products such as bacon, pancetta, ham, coppa, sausage, chorizo, pate and pies, lard and rillettes. In the morning, you will be shown how to turn the carcass of a free-range pig into primal cuts and then traditional butcher’s cuts. Order Form. As few people have asked if they can bring their own pork to butcher which is possible, but please check with the office first and obviously there is a different pricing structure. Our fur game (venison and rabbit) runs from February until September, whilst our class on feathered game (grouse, partridge and pheasant) takes the schedule from October to January. Whether you’re a foodie lover or chef looking for gluten-free recipes, a smallholder wanting to get the best from your produce, a group wishing to learn a new skill, or simply seeking an unusual gift for someone, this course is for you! We will also tackle chorizo. We are situated in North Essex, on the Cambridgeshire, Essex border, where wild game is processed to exacting standards at our regulated processing plant, on our farm. During the day, we will teach you about salt, preservatives, the use of dry and wet cures and how they can be used to products such as cured salmon, bacon and pancetta, gammon, coppa, air dried ham, bresaola, pastrami,  and biltong. The numbers on these days are limited to 6 so that everybody can see what is going on and ask questions. The Ginger Pig, Unit 7W, Cathedral Street, London, SE1 9AG. Hear our latest news, try our delicious recipes and access exclusive promotions. Please see our bookings calendar for accurate availability. Seasonal News. Each participant will be provided with half a pig to butcher under the guidance of our expert tutor and pack the meat to take home. Discover how to butcher and prepare various cuts of meat under the expert guidance of our tutors. 1928 Quality - Service - Value 5 High Street, Maldon, Essex info@ansellandsons.co.uk 01621 853151 'Everything in its season' Covid-19 Update. There are 4 butchery places available on this course, plus space for up to 4 observers for an additional fee. The classes feature a range of meats and cuts to demonstrate different techniques and skills and can be tailored to suit your requirements. Training courses Due to the current outbreak of COVID 19 we are delivering courses to government guidelines making sure they are COVID safe. The butchery and charcuterie courses at Empire Farm are organised by master butcher David Coldman. Scroll down for more information on our classes. We run public foraging courses in Bedfordshire, Birmingham area, Cambridgeshire, Derbyshire, Hertfordshire, Gloucestershire, Norfolk, Northamptonshire, Nottinghamshire, Peterborough, Staffordshire, Warwickshire, West Midlands, and Worcestershire. Finish with course notes & a pork goodie bag at approx. Paul & our team of … Nothing goes to waste, so the bones and head are boiled to make stock and the meat used in rillettes. Submit. The farm is the venue of our Farm School where we run a wide range of butchery and smallholder courses. The day will finish with participants cooking and enjoying a meal together using some of the meat produced. Apprenticeships offer a practical balance between learning new skills and earning a living. Butchery courses in Witham and how to get broadband to rural areas of Essex. Our butchers will tell you exactly what goes into a good sausage, as well as a number of nifty cooking tips. We will use both wet and dry cures in this session  to make a range of cured products such as bacon, pancetta, coppa, guanciale, and gammon. Filter Clear. New dates February 23rd, March the 22nd,April 26th Please call 01787 247226 to book a place in the diary (a deposit of twenty five pounds is required to secure your place) However, on this popular beginner’s course you will be taught how to prepare a wide range of cured fish and meats. A warm welcome from Green Farm Butchery! You’ll learn about the provenance of our game, how best to cook and prepare it as well as which seasonal ingredients and flavours are best with the meats. Cattle provide the largest carcass that our butchers handle, so the focus is on the hefty, valuable central part of the animal where we find the sirloin, rump, rib eye and fillet. Private and group classes can be arranged based on your requirements. Registered in England & Wales, No. As people want to know more about the food they eat, they are also becoming more interested in the preparation of their food, especially butchery. Meat cutters or people in training to be butchers, here is what you will learn: How to break down a side of beef. Aside from game, lamb is perhaps the most seasonal meat we sell, ranging from the delicate new season animals at Easter-time to the rich and robust hogget we sell from January to April. If you have any questions or would like to book a butchery class local to Essex please feel free to Get in touch. We are a niche, specialist provider of Butchery Apprenticeships and Food qualifications, and related short courses, employing a team of highly professional, qualified and dedicated staff to meet your needs. Butchery Courses Our Muntjac Master classes are £150.00 per person and are always held on a Sunday. We employ people of all ages and backgrounds with a knowledge of and interest in fine food, wine and service for full and part time positions. Please bring 2 or 3 cool boxes in which to take home your meat. Read about specific courses below or, to see all the courses currently planned, check out the latest course dates. You’ll prepare various meats for the mincer as well as the perfect ingredient combinations for added flavour, before the fun part – handling the (often challenging) sausage filler, finishing up by linking the bangers like a pro. Butchery Courses Discover how to butcher and prepare various cuts of meat under the expert guidance of our tutors. How to break down a side of lamb. TO BOOK PLACES FOR THE GINGER PIG & BREAD AHEAD SAUSAGE SANDWICH CLASS, CLICK HERE. Affordable Butchery Classes With our butchery classes, you’ll be able to learn a diverse array of butchering techniques. Join us on one of our butchery courses and we will start by talking you through the animal body on the hook, highlighting how to spot great quality meat and explaining how this is achieved. Make a weekend of it: come down on Friday night and stay locally. We have a special Xmas Curing and Smoking course in December detailed on a different page. We provide protective clothing. A fabulous gift experience for those who would like a hands-on lesson in meat and traditional butchery skills. CLASSES & GIFT VOUCHERS Learn the art of butchery on a one to one basis. Locations: Marylebone, Borough Market. The course offers exceptional value as you get to pack up and take home all the meat you have butchered and your batch of sausages, easily worth £150 if you had to buy it all in a supermarket. Mention cured meats, and most people immediately think of bacon and ham. We'd love to hear from you. ABOUT US. Thanks for submitting! Part of the day is spent looking at hot and cold smoking, both of which will be demonstrated. Throughout the day you’ll have the opportunity to learn: There’ll be plenty of opportunity to ask questions and test out your own recipe by cooking samples of your own sausages which can be shared during lunch, and you’ll be able to take away all the sausages you’ve made throughout the day. How to cut the primals and prepare steaks and joints. Learn the art of butchery on a one to one basis. Many food programmes such as the Great British Menu and MasterChef feature wild foods such as rabbit and venison, and some of the cheaper cuts of meats with which many people are unfamiliar. How to break down the beef primals. We look at the range of the smokers that are available on the market and how you could make your own one. Our popular hands-on butchery day with David. Buy a voucher online or in any of our eight shops. Location: The Butcher of Brogdale – Canterbury Herne Bay Rd, Sturry, Canterbury CT2 0NJ. Our butchering classes include cutting different types of meat and sausage making. Using various knife skills you’ll be shown how to bone and roll joints to make showcasing cuts such as guard of honour and lamb cushion. Telephone … Locations: Marylebone and Borough Market. Sign me up for the latest news, offers and events and for my data and information to be used to personalise my experience. Support is great because it gets me learning. Stuart my trainer is very supportive, he visits every 7 weeks and messages us to make sure I am safe and OK. Megan Farrelly. But, if you want to keep up with the latest food trends, then this course, at the Abinger Cookery School, is for you. The cost for this full day course is £275, with £75 for an observer. Dude Food. You wouldn’t necessarily expect to get a taste of the Deep South in the Surrey Hills. At Garlic Wood, we are passionate about great quality meat, treated in the best way from field to fork, and this includes what you do with it once you get it home. The price of £295 includes all the meat from one lamb, all tuition, course notes, light lunch and refreshments during the day. You will be shown how to bone joints and prepare some of the more unusual cuts. Butchery. to a full day butchery course. 5pm Dates available throughout the year, we usually hold our Butchery & Charcuterie courses on the last Friday of the month and the full day courses start from £160. This is an opportunity for our guests to try their hand at light butchery and learn more about where their meat comes from, pick up a new skill and get the most from each cut. The cost of this course if £140. We can promise a fun and relaxed evening hosted by some of our most experienced and charming butchers. 03971587. grow with our own tastes", © 2021 - Empire Farm | All rights reserved, Knowledge and preparation of the various cuts of pork. We look at the range of the smokers that are available on the market and how you could make your own one. Dates Saturday 6th February Saturday 6th March Saturday 25th September. The butchery and charcuterie courses at Empire Farm are organised by master butcher David Coldman. July … What could be better- we have a couple of places to suggest, the Ship Inn, a few miles away in West Stour, Dorset or our favourite the award-winning White Post in Rimpton, nr Sherborne run by Brett Sutton. This course will provide you with all the necessary skills (and a very helpful DVD – actually essential to help you remember what you did) to cut a lamb firstly into the primal cuts (ie loin, belly, shoulder and legs) then how to cut these into retail cuts (ie chops, rolled joints, scrag). Lamb Butchery Course. 11 upcoming courses. Butchery classes and gift vouchers can be purchased to make a really special gift for food lovers . I have grown in confidence, good training at work. Booking Your Place on The Course You can read some of our feedback. Locations: Marylebone. After you have learnt about the various cuts our butchers will show you how to break down the car… Unlike other butcher's shops we have a co-located abattoir where we process our own Beef, Lamb & Pork for our retail and food service customers, this allows us to have more control over traceability, welfare and quality. How to cost your beef products. David will teach you traditional skills that have been handed down through generations of butchers. The day includes a mix of demonstration and hands-on activities and, as on all our courses, you get to take home some of the wonderful foods you have produced during the day. Butchery is a highly skilled profession steeped in tradition and butchers will display understanding about a range of meat species and the various techniques needed to process and/or produce products. All courses start at 10am and finish at 4pm. This course is great for pig keepers who want to learn what they can do with their pork, for owners of farm shops who want to add value to their meat and to foodies who want to learn to make some great tasting British charcuterie. The website for more about what we can accommodate 12-16 in Moxon Street and people..., hands-on skills for beginners to professionals can promise a fun and evening... 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