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 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.
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.
SPECIAL ONE-OFF CHRISTMAS CLASSES
During the festive period we are holding a Three-Bird Roast Butchery Class (Turkey, Duck and Chicken) with our Head Butcher and a Christmas Pudding Making Class with our Head Pastry Chef. Beyond simply being an opportunity to celebrate the festive season with friends and colleagues (and mulled wine) the aim of these one-off classes is to send you home with something very special to cook and enjoy on Christmas Day.
The one-off Christmas classes are structured like workshops meaning they are very hands-on with a focus on production. As such these classes are not followed by dinner in the restaurant. Instead we will be serving festive snacks and drinks during the class.
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 1st December - Beef
Wednesday 10th December - Christmas Pudding Making (£120 pp / 1hr 30mins from 1830 - 2000)
Monday 15th December - Lamb
Monday 22nd December - Three-Bird Roast Butchery (£220 pp / 2hrs 30mins from 1200 - 1430)
Monday 12th January - Pork
Monday 26th January - Beef
Monday 9th February - Lamb
Monday 23rd February - Pork
Monday 9th March - Beef
Monday 23rd March - Lamb
Monday 30th March - Pork
Monday 13th April - Beef
Monday 27th April - Lamb