hosted by Jenius Social
If you want to go the whole hog when it comes to meat, then this is the course for you! Our chefs will teach you meat basics and you’ll learn how to deconstruct, roll, stuff and trim. Add to that a slew of knife skills and you’ll be a demon butcher before you know it!
This hands-on experience will show you to break down a whole chicken and use your knife to brilliant effect. Once you’ve broken down the bird, we’ll also teach you to make a chicken stock. As well as chicken, our class will show you how to stuff and roll a pork belly, along with how to French trim a rack of lamb. By the end, you’ll be slicing and dicing like your were born to do it.
If you’ve always wanted to demystify meat and approach it without caution, it’s time to sharpen your knives and get back to butchery basics.
You'll leave us with new skills as well as all the meat you have prepared on the day.
- Knife Skills
- Break Down A Free Range Chicken
- French Trim A Rack Of Lamb
- Roll A Pork Belly
- How To Tie Meat
- Key Butchery Techniques
- Making Crackling
- Making Chicken Stock
- Key Meat Knowledge
LOCATION: Studio 8, 6 Hornsey Street, The Islington Studios, London N78GR.
We are a 2 minutes walk from Holloway Tube station (2 stops from Kings Cross), 10 minutes walk from Highbury and Islington station and 7 minutes walk from Caledonian station.
WHAT YOU NEED TO KNOW: We will provide everything you need for the class including aprons, all ingredients and packaging if you wish to take away the meat you have prepared.
CLASS SIZE: Our classes usually have less than 8 guests. If the class has more than 8 guests, there will be additional chefs on hand to lead the class. The maximum guests per class is 15