Knife Skills

Extract from Billingsgate Seafood Training School website:

This course is designed for the many who have enjoyed the Catch of the Day 1 and who would like to expand their knowledge and put their... Read more

Extract from Billingsgate Seafood Training School website:

After registration and a brief introduction about life at Billingsgate you will enjoy an escorted market visit identifying the many species... Read more

Extract from Fish Works website:

Did you know that lobsters can be left–handed? Or that a female mussel is orange? After a day on the new, advanced cookery course at the Fishworks Cookery School,... Read more

Extract from Billingsgate Seafood Training School website:

Join us for coffee and a general introduction to the market at 8.30am . You will then spend 2 – 3 hours working with a block man preparing... Read more

Extract from Billingsgate Seafood Training School

Join us for coffee and a general introduction to the market at 8.30am . Part of the morning is a practical hands on session spent working with 3... Read more

Extract from Billingsgate website:

The day beings with an escorted market visit focusing on species identification and assessing quality. We serve a cooked breakfast at around 8am which is followed... Read more

Extract from Billingsgate Seafood Training School website:

Our new practical courses are designed for those who would like to do some hands-on preparation of fish. The dishes are focused on everyday... Read more

Extract from Allens of Mayfair website:

Allens of Mayfair hold butchery classes for beginners around the wooden block at the heart of the Mayfair shop.

The classes feature varying seasonal cuts... Read more

A shellfish extravaganza for all seafood lovers. Each candidate prepares their own fresh lobster, fresh crab, langoustine, king prawns, oysters, scallops, mussels, clams..... the list goes on! Not... Read more

Extract from Angela Malik website:

Learn how to prepare a whole fish and fillet your own fish to make a delicious Thai fish curry.... Read more

Extract from La Cucina Caldesi website:

Giancarlo has a vast knowledge and passion for cooking Italian meat dishes. Come and spend this fabulous, recipe packed class where he will guide you through... Read more

Extract from Billingsgate Seafood Training School:

An early morning escorted market tour covering fish identification and understanding quality assessment.

We serve breakfast after which you will... Read more

Extract from Books for Cooks website:

A set of knives is the most important kitchen tool a cook can have, so this is a great chance to learn about the different types of knives available and how to... Read more

Extract from Ginger Pig website:

The most interesting carcass to work on has to be the pig. It is certainly the most versatile of the three domesticated farm animals.

Borut and Perry will explain... Read more

Extract from Ginger Pig website:

Lamb changes throughout the year, in fact it is probably our most seasonal meat, from the very delicate spring lamb which is ready at Easter through to the more... Read more

Extract from Ginger Pig website:

The Sausage Making evening is probably the most hands on of our classes. The group will learn about the different ingredients that go into sausages and learn lots of... Read more

Extract from Ginger Pig website:

The beef carcass is the largest the butcher deals with, as always Borut and Perry will briefly explain the different breeds of cattle we have at Grange Farm and then... Read more

The butcher will demonstrate how to break down a whole lamb.

You learn how to bone out a leg of lamb, bone out a chicken and divide it into breasts, wings, drumsticks and thighs.... Read more

The butcher will break down a roasting.

You prepare a fore rib for steaks and cote de boeuf.... Read more

The butcher will demonstrate how to break down a side of pork.

You will bone out a leg of pork, roll it for roasting and make a rack of pork.... Read more