Practical meat cutting and cookery courses

We have delivered two very popular Game Days over the last 2 years and following the success of these we are now pleased to offer further practical meat cutting and cookery courses.

In close association with Smithfield Meat Market and Butchers Livery Company we are offering:

Game Masterclass with CJ Jackson

Dates TBA, Timings: 08.30 – 15.00

Class size: 12-14 (if you arrive early tea/ coffee is available from cafes on the Market floor)

What to expect: You will spend the first part of the morning working with an Instructor who will guide you through plucking, drawing, dressing, jointing and boning a variety of both feathered and furred game. Depending on availability we hope to work with guinea fowl, pigeon, pheasant, venison, rabbit and duck. The morning will be a combination of hand's on and demonstration. Chefs will also be on hand during the morning to create a couple of recipes to try for lunch. After a short lunch break you will have the opportunity to create 3 recipes to take away at the end of the day.

Who should attend: Anyone with an interest in game, whether as a keen shot or someone who simply enjoys eating it. It is also a good course for anyone wanting to pick up tips for plucking, drawing and boning various types.

What you take home: Lots of new skills along with 3 full prepared dishes to either freeze or cook at home.

Cost - £180 (all inclusive).

Reserve your place using our online course reservation form here

Lamb Cutting Day

TBA

What to expect
This day will start for early risers at 5.30am with a visit to Smithfield Meat market (optional!) you will then be taken to Billingsgate for breakfast at around 7.30am
After breakfast a representative from Butchers Livery Company will talk briefly about the history of the meat market in London.
Kent Butcher and Grazier – Gary Williamson will instruct the day with the chef trainer.
Gary will demonstrate the cutting of a whole lamb carcass.

Each person will then work with a variety of joints including: leg, shoulder, Best End, breast and chops (1/2 a lamb per person – so make room in your freezer)

You will learn how to bone, butterfly, trim and chine various cuts of meat. These will then be turned into dishes for you to take home. The meat that Gary will prepare will be cooked by one of our chefs for you to try at lunch.

What you take home
Recipes to include (per person)
Rich Lamb Jus (stock making for a superb reduction jus to serve with grilled lamb)
Pot-roast Breast of Lamb with Walnut and Orange Stuffing
Lamb en Ballon (using a shoulder of lamb)
Smoked Paprika and Honey Baste for Rack of Lamb
Rosemary and Mustard Crust for chump chops
Sesame and Soy Butterfly Leg of Lamb

Cost: £220 per person

Reserve your place using our online course reservation form here

 

Making the Most of Meat
(working with less expensive cuts of meat and covering some basic cooking techniques)
Monday 29th March (will include optional early morning visit to Smithfield market)

What you learn
In this current financial climate many retailers have reported the increase in popularity of less expensive cuts of meat. The cheaper cuts of meat very often have the most flavour, but take longer to cook. Using beef, lamb and pork each person will learn about various cuts of meat and the best methods of cooking them.
Gary Williamson will lead the day and show the preparation and cutting of several different cuts. It will include making sausages and mincing trimmings. Advice will be given on buying and cooking offal.

The following recipes will be demonstrated and enjoyed for lunch:
Sauté of Beef with Pink Peppercorns
Braised Lamb Shank with Rosemary
Pork and Leek Sausages

What you take home
Each person will prepare the following recipes to take away:
Carbonnade of Beef
Boned Breast of Lamb with Pistou Stuffing
Herb Crusted Pork Chops
Mince and sausages

Cost of course: £195 per person

Reserve your place using our online course reservation form here