As a nation we have become a bit disconnected with the food we eat, often buying even fresh ingredients in sealed bags and plastic trays. Our hands-on butchery classes are designed to take students back to basics, to give a good grounding in traditional butchery skills and teach you how to buy meat and get the most from each cut.
Group sizes are kept small to make sure our butchers can spend time with everyone, and each class takes an in depth look at one meat type or skill. Our meat classes are aimed at enthusiasts and keen cooks who want to get stuck in and pick up a new skill, and learn more about where meat comes from in the process.
The six classes we offer are pork, lamb, beef, seasonal game, poultry and sausage-making. Classes last three and a half hours and cost £155 per person, which includes a hands-on butchery lesson and a two-course supper with wine, as well as the joint or sausages you have prepared in your class to take home.
You can book a class for yourself directly (no need for a voucher) or buy a gift voucher as a present for someone else. You can also make a private group booking if you want a really different corporate event, hen or stag night, or simply have a group of friends who are all a bit geeky about meat.
All bookings made and vouchers sold are non-refundable. Up to 14 days before your course date, you can transfer to an alternative date (depending on availability) providing we are able to re-book your place for an admin fee of £10 per person. Class vouchers are valid for at least 12 months from the day of purchase, and classes must be booked during this twelve-month period. There are no exceptions to this policy, please read our full Terms & conditions before purchasing.
Frequently asked questions
Where are the classes?
Our pork, beef, lamb, game, poultry and sausage making classes are in our Moxon Street shop in Marylebone or our Askew Road shop in Shepherds Bush. Our group and corporate bookings are also held in our Askew Road shop in Shepherd’s Bush.
What time are the classes?
Monday to Saturday: 7pm – 10:30pm
Sundays: 3:30pm – 7pm
Does the class involve any cooking?
These are butchery classes rather than cookery classes, though our butchers will offer lots of tips on making the most of cooking meat at home.
What will I eat?
The butchers teaching in your class will prepare a hearty and generous two-course informal feast around the butchers block for the end of your class, based around the subject of your butchery lesson. For example if you attend our beef class you’ll feast on roast rib of beef, dauphinoise potatoes, horseradish sauce and then a pudding to finish.
I’ve got a gift voucher, how do I book?
You can check availability on the booking and availability page on the website. Please bear in mind that classes book in advance so getting an exact date isn’t always possible. You must book your class before the voucher expires – we’re unable to make any exceptions to this policy.
Pork butchery class
Of the domesticated farm animals, the pig has to be the most versatile and is one of the most interesting too. Borut, Perry and team will take you through how to use each cut as they break down a full carcass from nose to tail. You’re then let loose – under their close supervision – on a choice piece of pork loin to bone and roll, which you’ll take home at the end of the class. You’ll learn exactly what to do with each cut, from what makes for a top-notch roast to the best bits of pie and sausage making. You’ll finish the class with a few glasses of wine over a hearty roast pork supper, rounded off with a big traditional pud.
Beef butchery class
While we’re named after the pig, we’re world-renowned for our native breed beef, and you’ll begin by learning about the breeds we farm up in Levisham, how we age our meat and what to look for when buying. Beef is the largest carcass a butcher deals with and Borut, Perry and team will talk you through carrying and cutting the hefty centre part, and cover how to use each cut. You’ll then get stuck in with a bit of butchery and prepare your own côte de bœuf joint to take home, before tucking into roast rib of beef with gratin dauphinoise, wine and a hearty pudding.
Lamb butchery class
Lamb is the meat that most changes with the seasons, and you’ll learn about all the breeds we farm from the delicate New Season Dorsets ready just in time for Easter to the robust hogget we have in the New Year. Borut, Perry and their team will break down a whole carcass, showing you how to bone out shoulders, French trim the best end, where the various lamb chops come from and how to butterfly a leg for the barbeque. You’ll work on a shoulder of lamb, carefully boning and rolling it to make a handsome roasting joint to take home before tucking into slow-roast lamb with all the trimmings, wine and a hearty pudding.
Our sausage-making class is probably the most hands-on, giving you an in depth knowledge of each stage of sausage making and getting your hands dirty in the process. Borut. Perry and team will talk you through what goes into a good sausage as well as a number of nifty cooking tips. You’ll prepare pork to go into the mincer and the ingredients to flavour the sausages, before having a lot of fun handling the (often challenging!) powerful sausage filler and linking your own bangers to take home. You’ll then tuck into proper bangers and mash over a couple of glasses of wine before finishing with a nice big pudding.
Group and Corporate private bookings
Askew Road shop, Shepherd’s Bush
We offer classes for corporate bookings or a get-together with foodie friends, which are priced at the usual cost of £155 per person to cover pork, beef, lamb or sausage making. If you’re interested in booking a group or corporate meat class call us on 01751 460802 or send an email to email@example.com and we’ll organise something for you.
Do I need a butchery class gift voucher to book for myself?
In short, no. You can simply book straight onto the course you would like to do, which is dependant on availability at the time of booking.
“Intense – so much information covered, but I absolutely loved it and think that it really helped, being a vegetarian for many years I never really got the hang of meat until now. Everything I cooked turned out terribly. But now I have an idea what to buy and most importantly how to cook it.”
“I attended the beef butchery class last night and just wanted to tell you how much I enjoyed it. You achieve an excellence balance between tutelage and participation. And what with the hunk of meat I returned home with and the slap-up meal that was served, I found it very good value for money.”
“This letter is to say a great big thank you to you both for making our ladies sausage making evening last Thursday so enjoyable. We thought that you managed the twelve of us with great patience and humour and everyone has said how much they enjoyed the evening (even those who didn’t like fennel!)”
“Just wanted to say a huge thank you to Borut and Perry for a cracking evening last night. Great fun and really informative. The food at the end was fantastic!”