Basic Butchery

Knife Skills | Butchery | Knife skills

Rating: 10.0

hosted by Jenius Social

Event Photo

If you want to go the whole hog when it comes to meat, then this is the course for you! Our chefs will teach you meat basics and you’ll learn how to deconstruct, roll, stuff and trim. Add to that a slew of knife skills and you’ll be a demon butcher before you know it!

 

This hands-on experience will show you to break down a whole chicken and use your knife to brilliant effect. As well as chicken, our class will show you how to stuff and roll a pork belly, along with how to French trim a rack of lamb. By the end, you’ll be slicing and dicing like your were born to do it.

If you’ve always wanted to demystify meat and approach it without caution, it’s time to sharpen your knives and get back to butchery basics.

You'll leave us with new skills as well as all the meat you have prepared on the day.

 

Skills

  • Knife Skills
  • Break Down A Free Range Chicken
  • French Trim A Rack Of Lamb
  • Roll A Pork Belly
  • How To Tie Meat
  • Key Butchery Techniques
  • Key Meat Knowledge

 

REVIEWS: Check out our customer reviews on TripAdvisor, Facebook, Google+ and Yelp.

LOCATION: Studio 8, 6 Hornsey Street, The Islington Studios, London N78GR.

We are a 2 minutes walk from Holloway Tube station (2 stops from Kings Cross), 10 minutes walk from Highbury and Islington station and 7 minutes walk from Caledonian station.

WHAT YOU NEED TO KNOW: We will provide everything you need for the class including aprons, all ingredients and packaging if you wish to take away the meat you have prepared.

CLASS SIZE: Our classes usually have less than 8 guests. If the class has more than 8 guests, there will be additional chefs on hand to lead the class. The maximum guests per class is 15

 

Have a query about this event? Contact Jenius Social

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Reviews

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Brilliant Class!

Rating: 10

gracepower attended in September 2014, reviewed on 8 September 2014

The class was so much fun! My boyfriend and I learnt so much on the course and Luke was friendly, knowledgeable and helpful. It was a great class, as we got to learn about different meats (chicken, pork and lamb), how to make the most of it and that nothing ever needs to go to waste.

I was a bit nervous as but was soon put at ease. Luke showed us what to do and then let us get on with it, only helping when I asked. He was really supportive and encouraging, even when I had spent 10 minutes trying to tie a butchers knot!

We learnt a lot, I have a new appreciation of meat and I know that I will be using these skills in the kitchen. Plus I got to bring home all the delicious organic meat that I had prepared impressing my friends and family!

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