Our Butchery Classes

A Fabulous Gift experience for those who would like a hands-on lesson in meat and traditional butchery skills. This is an opportunity for the recipient to try their hand at light butchery and learn more about where their meat comes from, pick up a new skill and get the most from each cut. We can promise a fun and relaxed evening hosted by some of our most experienced and charming butchers. Plus, there’s a two course informal meal with wine. The attendee also takes the substantial joint they have butchered or plentiful sausages they have made to feast on at home.

You can purchase a butchery class gift voucher as a present for someone else. Our Butchery Class vouchers are valid against classes at either Moxon Street (Marylebone) or Askew Road (Shepherd Bush) The recipient can choose which class they would like to do: beef, lamb, pork, sausage making, seasonal game or poultry. They all last three and a half hours and are priced at £155 per person.

If you wish to book straight onto a class or have a voucher already please check the ‘Book a Butchery Class’ page where you can check current availability and book paying by card or by using your unique voucher code. You do not need to buy a voucher to make a booking.

Purchase Butchery Class Voucher


Moxon Street Mon to Sat 7pm to 10.30pm or Sun 4pm to 7.30pm

Askew Road Tues, Thurs or Sat 7pm to 10.30pm or Sun 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 to show you 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 to feast on at home at the end of the class.


Moxon Street Mon to Sat 7pm to 10.30pm or Sun 4pm to 7.30pm

Askew Road Tues, Thurs or Sat 7pm to 10.30pm or Sun 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. 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 feast on at home.


Moxon Street Mon to Sat 7pm to 10.30pm or Sun 4pm to 7.30pm

Askew Road Tues, Thurs or Sat 7pm to 10.30pm or Sun 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 to feast on at home.

Three Bird Roast (November & December only)

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

During the Festive period this class will cover how to make a decadent Tudor three bird roast, based on partridge, guinea fowl and chicken. These classes are only run November and December and 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!


Askew Road Tues, Thurs or Sat 7pm to 10.30pm or Sun 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 these classic kitchen skills and take home what you create.

Seasonal Game

Askew Road Tues, Thurs or Sat 7pm to 10.30pm or Sun 4pm to 7.30pm

This class will cover two different categories of game, depending on what time of year it is. The Fur Game (venison and rabbit) runs from February until September. Feathered game such as grouse, partridge and pheasant runs between October and 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 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.


Askew Road Tues, Thurs or Sat 7pm to 10.30pm or Sun 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. 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 and take home all the sausages you make!

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. We can host 10 – 14 people at Askew Road, Shepherd’s Bush and 14 to 16 people are held at Moxon Street, Marylebone. Groups can book either venue dependant on meat choice (see above) size of group and availability. Please telephone 01751 200202 to discuss availability for group bookings.

Please read our full Terms & conditions before purchasing.