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Join Nathan Mills at The Butchery to learn about all things meaty. Our archway was chosen so we would have heaps of space to teach you all. The Butchery's classes will be a chance to be very hands on, and to take home all the meat you have worked on or have it stored and aged with us depending on the animal being cut, experience tells us that chicken doesn't age well, but beef gets real tasty. If you cant make it to a class but would still love to have your own bit of beef aged for a special occasion or just because, give us a call or stay posted to our twitter and blog feeds so you can see what is coming in and when it will be ready.
On joining a class you will be provided with a white butchers coat and apron, to wear during the class and basic butchers tools, saw, chopper, boning and steak knives. We do recommend wearing comfortable fully enclosed leather shoes.
Classes are hands on and physical with a small group of 5 students, they are not just demonstrations. All classes end with something yummy to eat.
Sharpening your own knives well is an overlooked culinary skill.
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These classes are focused around helping you get the most out of your meat and showing you how to pimp basic joints so they look fancy and satisfying from oven to table. The skills are transferable... Read more
If you’re reading this you probably already realise that “not all meat is created equal”.
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08 Mar 12 by Going With My Gut
20 Jan 12 by Freestyle Cookery
Really great! Lots of useful detail on knife materials, sharpening techniques. Very hands-on, and there's really no substitute for someone actually standing next to you and showing you how to do it. I brought along my knives, and they are now in GREAT condition. In particular, I had a sushi knife that was in quite a bad way, Nath showed me how it needed to be handled, and I managed to get the edge straight again, and the cut razor sharp.
Really, really useful, good fun, and there was also tasty bread and pate! Top marks!
Really excellent course, would recommend to anyone interested in quality food and where it comes from. It was a full day but it flew by - really interesting to learn and practice butchery techniques and to see some of the differences in style between US, UK and Australian cuts.
Nathan is passionate about sourcing and selling the best quality meat possible. He was a great teacher and it was a small class so plenty of hands on experience and time to ask questions on anything meat. I came away with a much greater appreciation of different cuts, different ways to cook them and of course two huge bags of beef.
Nathan and Ruth were really hospitable and we had a great lunch and dinner. Add in the time, tuition and vast amount of different cuts of fantastic beef I got to take home and enjoy; and I feel it was definitely money well spent (and will be going back for more courses once we've eaten the results of this one!)
An absolutely fascinating day getting to grips with half a cow. Nathan really knows his stuff and is passionate about quality, rare breed meat.
Having butchered a lamb before I was tempted to just order some beef and have a go myself before attending the course but am glad I didn't as I wouldn't have known where to start with it. Even a small cow is many times larger and more complicated than a sheep!
The taste and texture of the beef we took home - a 30 day aged Dexter in this case - was extraordinary, drawing favourable comparisons to Hawksmoor and Goodman from my dinner guests. I shall certainly be back for more once we've depleted the current haul!
I can not recommend this enough. Having no knowledge of butchery, or even much knowledge about meat (aside from eating it), I had little idea what to expect. What I got was an amazing day spent learning, sawing, slicing, wielding a knife with a 'murderer' grip and lets not forget the fat-bashing. Not only that but I got two delicious meals with all the trimmings - wine and beer included!
Nathan and Ruth made the whole experience fun and extremely informative making me want to come back for the Pig courses just as soon as I've got through all the beef in my freezer. As already commented here, eating the beef is such a treat. Not only is it the finest beef I've ever tasted (my god, the burgers were the tastiest I've ever encountered without so much as salt and pepper added!) but knowing you've butchered the beast makes it all the more satisfying. I made a beef Rendang this weekend using the fine beef and stock which I made from the bones, surely I couldn't have had a more holistic cooking experience without actually shooting the thing!
This is essential for all meat-lovers.
Nathan and Ruth, can you please move to Wimbledon, though, so I can come and get all my meat from you?
OG
Nathan & Ruth,
Can't thank you enough for such a fantastic day, we all had such a great time.
To people reading this, if you want to have a nice day with family and close friends it doesn't get much better. Be prepared for a full on day of education, witness the true art of butchery at its finest and take home quite literally half a cow!
Can't wait for the pork, lamb and poultry courses.
See you one Saturday soon for a Kernel Pale Ale too.
Thanks again
Oliver
I took a whole class for my fathers christmas present and with my brother and close friends we had one of the best days out any of us have had in a very long.
Nathan's skill and knowledge is amazing, he makes the day interesting, fun and incredibly satisfying. We had a fantastic lunch and exceptional dinner and if I am honest would have gone home happy just for the day we had had. But the fact that you then take home 2 bags each of the most wonderful beef is the icing on the cake.
I can't put into words how good the beef is that you take home, and it is even sweeter knowing you butchered it and can tell those you share the meal with all about your day.
I cannot recommend this day out highly enough.
Great thanks to Nathan and Ruth!!!
Marc and family/friends
