Butchery Classes

AT THE GINGER PIG

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.

Purchase Voucher

All bookings made and vouchers sold are non-refundable.

If you need to change the date of a booking you must telephone more than 14 days before your course date to pay the £10 per person transfer fee and move the booking to an available date.

If it is less than 14 days before your course date we will try and rebook your space for you. On the condition we are able to rebook your space you can move the booking to an available date subject to a £10 per person transfer fee.

Butchery Class vouchers are valid for 12 months from the day of purchase; a classes must be booked during this twelve-month period. There are no exceptions to this policy, please read our full Terms & conditions before purchasing.

Our classesTestimonials


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 evenings are also held in our Moxon Street shop in Marylebone or our Askew Road shop in Shepherds Bush.

What time are the classes?

Monday to Saturday: 7pm – 10:30pm
Sundays: 3:30pm – 7pm (Askew Road) Or 4pm – 7.30pm (Moxon Street)

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 Butchery Class 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 your voucher expires – we’re unable to make any exceptions to this policy.


Our Classes

Pork

Moxon Street Monday to Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

Askew Road Wednesday to Saturday 7pm to 10.30pm or Sunday 3.30pm to 7pm

The pig is a very versatile animal, generous to the cook, provider of belly and bacon – an animal that is a celebration of the wonders of fat, flesh and flavour. It’s said that you can eat everything on a pig except the squeak, and our butchers will certainly demonstrate this by taking you through all the cuts. This will give you a chance to get to grips with where your morning bacon comes from, what goes into sausages and where to find the best crackling.

You’ll also learn about how we rear our pigs, what diet and breeds we use and why, and any other questions you can think of. The class will then get a chance – under close supervision – to bone and roll a choice piece of pork loin, which you’ll take home at the end of the class.

Beef

Moxon Street Monday to Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

Askew Road Wednesday to Saturday 7pm to 10.30pm or Sunday 3.30pm to 7pm

We’re named after the pig, but we’re world-renowned for our native breed beef. You’ll begin by learning about the breeds we rear on our farm in Levisham, how we dry age our meat and what to look for when buying. The class will also cover the carrying, cutting and preparing your joints. Then it’s down to butchery – beef’s the largest carcass our butchers deal with, so the class will mainly focus on the hefty centre part where the sirloin, rump, forerib and fillet are found.

Once the carcass has been broken down, you’ll get stuck in to a bit of butchery of your own by preparing a côte de boeuf joint to take home.

Lamb

Moxon Street Monday to Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

Askew Road Wednesday to Saturday 7pm to 10.30pm or Sunday 3.30pm to 7pm

Lamb is probably the most seasonal meat we sell, ranging from delicate new season lamb at Easter to the rich and robust hogget which is ready after Christmas. The butchers will explain the different breeds we use, and how the move from mothers’ milk to grass and moorland grazing changes the taste of their meat. They’ll break down a whole carcass in front of the class, explaining the cuts and how to cook them as they go – then make you put it back together again.

Once you’ve finished with the lamb jigsaw, you’ll be shown how to bone out and roll your own shoulder of lamb to take away.

Poultry

Askew Road Wednesday to Saturday 7pm to 10.30pm or Sunday 3.30pm to 7pm

Whereas it’s difficult to use the whole of a beef, lamb or pig carcass for one meal, poultry lends itself fantastically to this, so this class will focus on how to use the whole of the bird (including the carcass) – whether it be chicken, duck or guinea fowl. You’ll spend some time learning about the differences between French and English poultry, and just what makes each special.

Our butchers will demonstrate skills such as preparing a proper chicken kiev, boning out and rolling a duck and how to spatchcock a French chicken. You will then get the chance to have a go at some of these classic kitchen skills, ready to wow friends and family with the results.

During the Festive period this class will cover how to make a decadent Tudor three bird roast, with the opportunity to try yourself under our butchers’ guidance, then take home a roast that Henry VIII would be proud of!

Seasonal Game

Askew Road Wednesday to Saturday 7pm to 10.30pm or Sunday 3.30pm to 7pm

This class will cover two different categories of game, dependent on what time of year it is. Feathered game will feature from September – February, such as grouse, partridge and pheasant; and furred game will feature for the other half of the year, including venison. You’ll learn about where different game comes from, what to look for when purchasing, how best to cook and prepare game, as well as what seasonal ingredients are best paired with them. You’ll then get a chance to do some butchery of your own, to create a game 3 bird roast or a boned and rolled venison shoulder for pot roasting at home depending which season you book in.

Sausage-making

Askew Road Wednesday to Saturday 7pm to 10.30pm or Sunday 3.30pm to 7pm

This is probably the most hands on (and potentially messy) of evenings, giving you an in depth knowledge of each stage of sausage making and getting your hands dirty in the process. Our butchers will tell you what exactly goes into a good sausage, as well as a number of nifty cooking tips. You’ll prepare various meats 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. If you manage that, then you’ll go on to learn how to link your bangers like a pro, ready to take home.

Group and Corporate private bookings

Private classes are great for corporate bookings, birthdays or a great meaty get-together with foodie friends. Groups are priced at the usual cost of £155 per person. Private or Group bookings of  10 – 14 people are held at Askew Road, Shepherd’s Bush. Groups of 15 or 16 people are held at 8-10 Moxon Street, Marylebone. Groups can book either venue dependant on meat choice (see above) size of group and availability. Please telephone 01751 460802 to discus availability for group bookings.

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.


Testimonials

“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!”