Our classes

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 what to look for when buying meat and cooking tips on how to 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.

Classes are run from our Moxon Street and Askew Road shops. They last three and a half hours and cost £155 per person. Included is a hands-on butchery lesson and a two-course informal feast with a couple of glasses of wine, as well as the substantial joint or plentiful 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 butchery gift voucher as a present for someone else. If you wish to book straight onto a course please check the ‘Book a Butchery Class’ page where you can check current availability and book straight onto a class paying by card (not Amex). You do not need to buy a voucher to book straight onto a course.

If you have a voucher already please check the ‘Book a Butchery Class’  page where you can check current availability and book straight onto a class using your unique voucher code. You will need to book one space at a time rather than redeeming multiple vouchers on one booking.

Purchase Butchery Class Voucher

Pork

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

Askew Road Tuesday, Thursday or Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

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 Tuesday, Thursday or Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

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 Tuesday, Thursday or Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

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.

Three Bird Roast

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

Askew Road Tuesday, Thursday or Saturday 7pm to 10.30pm

Bookings now being taken for the November three bird roast classes. This class will cover how to make a decadent Tudor three bird roast, based on partridge, guinea fowl and chicken which make a lovely alternative to turkey or goose for Christmas dinner! A great opportunity to perfect some knife skills under our butchers’ guidance, then take home a roast that Henry VIII would be proud of!

Poultry

Askew Road Tuesday, Thursday or Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

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.

Seasonal Game

Askew Road Tuesday, Thursday or Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

This class will cover two different categories of game, dependent on what time of year it is. The Fur Game (venison and rabbit) will be February to September. Feathered game such as grouse, partridge and pheasant will be October to January. You will 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 boning and rolling or spatchcock the game birds or preparing a boned and rolled venison shoulder for pot roasting at home depending which season and class type you book.

Sausage-making

Askew Road Tuesday, Thursday or Saturday 7pm to 10.30pm or Sunday 4pm to 7.30pm

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 14 to 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.

Please read our full Terms & conditions before purchasing.