Meat N16

Logo

Butchery classes by Stoke Newington's independent local butcher.

Join us for one of our participative MEAT courses at MEATN16.

Presented to small classes by one of our experienced butchery team, the price of each convivial event includes generous portions of MEAT to take home, delicious finger food and a glass of our fine wine (or two after the tricky bits are done).

It is advisable to wear closed shoes, other than that we will provide all necessary equipment including aprons.


Want alerts about new events and dates from Meat N16?

Experiences

by Meat N16

The syllabus includes:

The history of the sausage and discussion on its many varieties
How you're going to make sausages tonight
Preparation of your pork sausage mix... Read more

by Meat N16

The syllabus includes:

Introduction to the lamb including farming and husbandry
Cutting a lamb into its primal parts
Preparation of your cut... Read more

by Meat N16

The syllabus includes:

- Look at different types of poultry
- Discuss the cuts and their uses
- Demonstration of poultry preparation including chicken, duck, guinea fowl and poussin... Read more

by Meat N16

Join our Butchers as they demonstrate the art of cutting the Pig into its primal parts. Then spend time preparing the cuts for the grill or oven before gathering around the BBQ in our garden to... Read more

by Meat N16

As with all of our courses, the Meat the Steak course is fully participational.
Learn which steak comes from which part of the animal and get to cut your own steaks to take home.
• Introduction to... Read more

Contact

Website: www.meatlondon.co.uk

Email: info@meatlondon.co.uk

Facebook: Facebook page

Twitter: @meatn16

Reviews

Click an experience above to be the first to link your blog post.

Sausage Making Fun!

Rating: 9

barbs attended MEAT the Sausage in March 2012, reviewed on 18 April 2012

I went along to the sausage making class and was welcomed with delicious nibbles and wine! I enjoyed learning about different types of sausages and had fun seeing how sausages are made. I still have more than half of the meat (that we got to take away at the end of the evening) in the freezer. The staff were helpful and a good laugh. I would recommend this class to 'foodies' and people who would like to give something new a go.

Review

Rating: 9

MDC attended MEAT the Sausage in March 2012, reviewed on 18 April 2012

My fiancé and I went on this course a couple of weeks ago and had an excellent time. The course was informative, fun and the amount of meat we came away with was really susprising. Above all else, the produce and sausages we ended up with tasted superb. The guys running the course were really friendly and approachable and really knew their stuff. They couldn't do enough for all those who attended. I thoroughly recommend this course!!