We'd love to hear from you. Accommodation is not included. We have a special Xmas Curing and Smoking course in December detailed on a different page. There are 4 butchery places available on this course, plus space for up to 4 observers for an additional fee. . Observers – we can accommodate a couple of additional people on this course, either as observers or as a ‘second person’ working on the same piece of meat as one of the people paying the full price. Thanks for submitting! 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. 11 upcoming courses. Alternatively, the Buy tab to purchase vouchers or books. 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. You will be shown how to bone joints and prepare some of the more unusual cuts. Utmost quality and care is taken to ensure that our wild game arrives in perfect condition. We provide protective clothing. Location: The Butcher of Brogdale – Canterbury Herne Bay Rd, Sturry, Canterbury CT2 0NJ. Read about previous courses in our farm blog. 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. Office: 01963 371681 Butchery enquires 07837 174106sally@empirefarm.co.uk, "What impressed me most was how the knowledge and experiences that were Courses are led by professional butchers who share traditional artisan methods and teach practical, hands-on skills for beginners to professionals. Support is great because it gets me learning. 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. Locations: Marylebone and Borough Market. The numbers on these days are limited to 6 so that everybody can see what is going on and ask questions. If you cannot see the date you want in the future, email us, or check back with us in a few weeks. A second person may attend working on the same carcass for £50. There are just 4 butchery places available on this course, so you get excellent supervision from our experienced butcher. Apprenticeships lead to a Level 2 or Level 3 Apprenticeship Standard in Butchery and a Level 1 or 2 in Functional Skills. Locations: Marylebone, Borough Market. Product List. Brewing and drinks. Courses are led by professional butchers who share traditional artisan methods and teach practical, hands-on skills for beginners to professionals. Meat sweats (most likely) COURSE PLACES: There are a limited number of just 15 places for this course. 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. 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) There is a small fee of £50 to cover this. The humble pig is a hugely versatile animal; generous to the cook, a celebration of fat, flesh and flavour. Christmas Dinner & Butchery classes; Fresh Meats; Specialities; Gallery; Recipes . We can promise a fun and relaxed evening hosted by some of our most experienced and charming butchers. And last on the agenda – the pork pie. Dude Food. You will learn important knife skills, use of the hacksaw & cleaver. 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. Dates Saturday 6th February Saturday 6th March Saturday 25th September. 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. Opening & Delivery. The classes feature a range of meats and cuts to demonstrate different techniques and skills and can be tailored to suit your requirements. 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. Read about specific courses below or, to see all the courses currently planned, check out the latest course dates. 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. 1928 Quality - Service - Value 5 High Street, Maldon, Essex info@ansellandsons.co.uk 01621 853151 'Everything in its season' Covid-19 Update. There’ll be opportunity to practice butchers knots to refine presentation and hone your skills. We run public foraging courses in Bedfordshire, Birmingham area, Cambridgeshire, Derbyshire, Hertfordshire, Gloucestershire, Norfolk, Northamptonshire, Nottinghamshire, Peterborough, Staffordshire, Warwickshire, West Midlands, and Worcestershire. How to break down the Lamb primals. 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. 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. 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. Nothing goes to waste, so the bones and head are boiled to make stock and the meat used in rillettes. This course offers a mixture of demonstration and hands on practical work with Rob Cunningham from Maynard’s Farm. The day ends with making a pate and some  faggots that will be  eaten for lunch on Sunday. 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. David will teach you traditional skills that have been handed down through generations of butchers. The farm is the venue of our Farm School where we run a wide range of butchery and smallholder courses. Our Partners. Finish with course notes & a pork goodie bag at approx. We can accommodate  12-16 in Moxon Street and 10-12 people in Borough Market. Find cooking courses and cookery classes on findcourses.co.uk, the nation's favourite course comparison site! This course is very popular and early booking is strongly advised. 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. Our sausage-making class is probably the most hands on (and potentially messy!) But, if you want to keep up with the latest food trends, then this course, at the Abinger Cookery School, is for you. 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. The price includes all tuition, course notes, light lunch and refreshments during the day. We look at the range of the smokers that are available on the market and how you could make your own one. Welcome to your new course portal! We also discuss the selection of wood and how each wood imparts a different flavour to meat and fish. . Butchery Courses Discover how to butcher and prepare various cuts of meat under the expert guidance of our tutors. How to cut the primals and prepare steaks and joints. 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. 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. 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. 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. Butchery. We hold butchery classes local to Essex. At The Foraging Course Company we love teaching others about the wonderful edible plants and mushrooms growing all around us in the UK. 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. We provide protective clothing. a foundation of adaptable skills and information which will evolve and 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. How to seam bone the primals. 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. 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. 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. This is a fascinating day that is bound to make you want to rush home and try curing meat for yourself. Buy a voucher online or in any of our eight shops. On October 15th, hotcourses.com moved to findcourses.co.uk - which means you can now find all your favourite courses right here. We have a special Xmas Curing and Smoking course in December  which includes curing a side of salmon and a piece of gammon that you take home. This is a fascinating day that is bound to make you want to rush home and try curing meat for yourself. Our butchering classes include cutting different types of meat and sausage making. How to cost your beef products. Please explore the website for more about what we can offer! If you have any questions or would like to book a butchery class local to Essex please feel free to Get in touch. Butchery classes and gift vouchers can be purchased to make a really special gift for food lovers . All courses start at 10am and finish at 4pm. Affordable Butchery Classes With our butchery classes, you’ll be able to learn a diverse array of butchering techniques. Enjoy a lovely evening meal and then come along to the course on Saturday morning. shared were more than just fixed, rigid processes. Discover how to butcher and prepare various cuts of meat under the expert guidance of our tutors. Make a weekend of it: come down on Friday night and stay locally. 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