Monday 20th - beef
Monday 27th - lamb
Saturday 1st - pork
Monday 10th – beef
Monday 24th – lamb
Saturday 6th – beef
2 hands-on hours cutting a meat of your choice with our Head Butcher, followed by a 3 course set dinner in The Quality Chop House restaurant. Cost: £165
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 for up to 8 students and are based around lamb, pork or beef.
You'll learn about the carcass, the species you're working with, different rearing methods and how these influence the character and flavour of the meat, and how to assess quality when buying. We'll show you how to break the carcass into the main primal cuts and then into smaller pieces ready for cooking.
The evening ends with a 3 course meal in our next door restaurant, based around the meat that you have worked on. If you are attending the class alone, you may like to invite a friend to join you for dinner afterwards. As a parting gift you'll be given the cuts that you've prepared to take home.
STEAK BUTCHERY CLASSES
Our Head Butcher will show you how to break down the large central part of a beef carcass - known as a roasting - where the forerib, rump, sirloin and fillet are found. Once the carcass has been broken down you’ll roll up your sleeves to cut, bone out and prepare the rumps and sirloins.
Cost - £220 inclusive
How it works
The course lasts for 2 hours and afterwards you head next door for a lavish steak set menu dinner in The Quality Chop House restaurant.
BREAD MAKING CLASSES
Lead by baker Ben Glazer who’s worked with some of the UK’s most exciting restaurants; the starred Portland and Lyle’s, as well as Pitt Cue, Shotgun, 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. Under Ben’s expert guidance you'll learn how to shape, prove and bake 3 styles of loaf, all made using beautiful rare-breed and organic grains, stone-milled by Gilchester Organics in Northamptonshire. Cost: £110
How it works
You'll learn the techniques for preparing the breads, weighing out and mixing the ingredients. You'll then have a 3 course meal in The Quality Chop House Restaurant with a menu that showcases the breads you'll make. On Sautrday classes, after lunch you will return to the classroom to shape the breads and bake the rolls, on evening courses, Ben will complete these tasks for you while you enjoy dinner.
You will leave with hot parker house rolls, a rye loaf in a tin, and a country loaf in a banetton ready for you to bake in your own oven the following day.
BOOK A CLASS ONLINE HERE
Our cancellation terms for all classes are 2 weeks in advance of the class date for a full refund, and 72 hours notice for date changes.
Tailored classes are available on request for private parties, trade professionals and corporate events. Please email firstname.lastname@example.org for enquiries.