Our Food Shop and Butchers is now open next door, 7 days a week. Downstairs, we run our butchery classes.
In the downstairs classroom, we offer different classes based around the things we love.
Our butchery classes are run by our Head Butcher Oliver Seabright. The class focuses uniquely around whole carcass butchery. You will learn the principles of this art and get a feel for all the different cuts of the beast.
The classes will be made up of 8 students and based around lamb, pork or beef. For each we will start by talking about the carcass and generally about the species we are working with, for example different methods of rearing, how to assess quality when buying and some different breeds and their importance.
Then Oliver will show you how to break the carcass into the main primal cuts talking about the different characteristics of the pieces. You will work in a small group initially to break an animal down each getting the chance to have a go. After that we will move onto the next stage further breaking down the primal cuts into pieces ready for cooking. Here each of you will prepare and work on cuts separately with guidance.
Finally you will be given cuts take home and cook for yourself.
HOW IT WORKS
The course lasts for 2 hours and afterwards you head next door for a sit-down 3-course dinner in The Quality Chop House restaurant.
Cost - £150 inclusive.
From August onwards the cost of classes will be £165.
A more tailored class can be available on request for trade professionals or corporate clients. These would be held mid-week. Please email email@example.com for enquiries.
HOW TO BOOK
You can book online here.
Or please choose which you are interested in, then give us a call on 0203 490 6228 or email firstname.lastname@example.org. Or pop in to the shop and book with us in person.
Monday 22nd June – Pork
Monday 6th July – Beef
Monday 20th July – Lamb
Monday 3rd August - Pork
Monday 17th August - Beef
Monday 7th - Lamb
Monday 21st - Pork
Monday 5th - Beef
Monday 19th - Lamb
Monday 2nd - Pork
Monday 16th - Beef
Monday 30th - Lamb