Monday 25th - Lamb
Monday 1st - Beef
Monday 22nd - Pork
Monday 5th - Beef
Monday 12th - Lamb
Monday 26th - Beef
Monday 10th - Pork
Monday 17th - Beef
Monday 31st - Lamb
Monday 14th - Beef
We offer a unique opportunity to discover whole-carcass butchery with our Head Butcher. You will spend 2 hands-on hours cutting a meat of your choice, followed by a 3 course set dinner in The Quality Chop House restaurant afterwards.
HOW IT WORKS
Unlike other classes, ours explore our whole carcass approach to butchery. You will learn the principles of this art and get a feel for all the different cuts of the beast. Classes are made up of a maximum 8 students and are based around lamb, pork or beef.
We will start by talking you through the carcass, the species you are working with, different methods of rearing and how this influences the character and flavour of the meat, how to assess quality when buying, different breeds and their importance.
We'll then show you how to break the carcass into the main primal cuts, showing you the different characteristics of the pieces. Working in small groups, you will each have the chance to have a go. After that you'll further break down the primal cuts into pieces ready for cooking, each of you working separately with guidance.
The evening ends with a sit-down 3 course meal in our next door restaurant, based around the meat that you have worked on. As a parting gift you will be given the cuts that you have prepared to take home and cook for yourself.
If you are attending the class alone, you may like to invite a friend to join you for dinner afterwards. The butcher's set menu is £29. Please just let us know at the time of booking the class so that we can reserve you a suitable table in the restaurant.
BREAD MAKING CLASS
Saturday 13 August, 11.00 - 16.30 (includes lunch)
This class is lead by Ben Glazer. He’s worked with some of the UK’s most exciting restaurants; the starred Portland and Lyle’s, up-and-coming Inver in Scotland, popular eateries Pitt Cue, Shotgun and Sager & Wilde Restaurant, and Lardo. Before that he worked at London’s e5 bakehouse and helped open up In de Wulf’s sister bakery De Superette, in Ghent, Belgium.
Under Ben’s expert guidance you will learn how to shape, prove and bake 3 styles of loaf; a country sourdough, a parker house roll and a rye bread, all made using beautiful rare-breed and organic grains, stone-milled by Gilchester Organics in Northamptonshire.
In the first half of the class you will learn the techniques for preparing the breads, weighing out and mixing the ingredients. You will then have a 3 course lunch in The Quality Chop House Restaurant. The menu will showcase the wonderful breads you will be working on. After lunch you will return to the classroom to shape the breads and bake the rolls.
You will leave with the hot parker house rolls, the rye loaf in a tin, and country loaf in a banetton ready for you to bake in your own oven the following day. We'll also give you a scraper, recipes and a bag of Gilchester organic flour so that you’re all set to bake at home.
Cost: £100 per person
BOOK A CLASS ONLINE HERE
Tailored classes are available on request for private parties, trade professionals and corporate events. Please email email@example.com for enquiries.