Join Nathan Mills at The Butchery to learn about all things meaty. Our archway was chosen so we would have heaps of space to teach you all. The Butchery's classes will be a chance to be very hands on, and to take home all the meat you have worked on or have it stored and aged with us depending on the animal being cut, experience tells us that chicken doesn't age well, but beef gets real tasty. If you cant make it to a class but would still love to have your own bit of beef aged for a special occasion or just because, give us a call or stay posted to our Twitter and blog feeds so you can see what is coming in and when it will be ready.
On joining a class you will be provided with a white butchers coat and apron, to wear during the class and basic butchers tools, saw, chopper, boning and steak knives. We do recommend wearing comfortable fully enclosed leather shoes.
Classes are hands on and physical with a small group of 6-9 students. They are not just demonstrations, everyone gets involved and gets hands-on experience, all overseen by 1-2 experienced butchers. All classes end with something yummy to eat.
08 Mar 12 by Going With My Gut
20 Jan 12 by Freestyle Cookery
20 Jan 12 by Create Eat Love
So much pig! Part 2
Just to say I thought I'd rated this a 10/10, but thanks to doing it on my mobile managed to drop to 7/10.
It's a 10!
Thanks Nathan, I had a brilliant time. Trying to book in to bring my brother in law who's very jealous!!
So much pig!
My first experience of a real butchery class was brilliant. Nathan is a very patient teacher and I learned so much.
Top tip is to take a Wheely suitcase, you will come back with a lot of pig. If you're a couple going together that is a must!! As is freezer space or a tapeworm to get through everything.
We started with the basics, what the different knives are for etc, plus a run down of the pigs and their husbandry. After a quick run through the primal cuts of the pig carcass it's over to us to crack on.
We were taken atwp by step through the butchery and decisions you might take at each stage, slowly building up out butchers display. Plus a big ol' heap of trim and fat going to sausage. Making our own sausages actually was for me the final highlight. Let me just say that thinking you've mastered the butchers sausage twist is a real "I can do this?!" moment.
Great day bashing the beef!
Big Thanks to Nathan for a great day learning about all the different cuts and navigating your way through breaking down the beast we had!
Really informative and my backpack was over 12kg in beef bounty, from all the cuts we made during the day.
Well worth it and I will be back!
Great day out
Punish the Pork, Praise the Pork
in March 2019,
reviewed on 18 March 2019
A most wonderful educational fun day out, I learnt a lot about pork and making a butcher's knot as well as the art of tying the sausages together. Highly recommend this course, it was full on but very enjoyable. Not to forget the enormous amount of pork that I took home. Well done Nathan.
Bash The Beef
What an amazing day. We arrived at 1pm and left about 8pm and the day flew by! Nathan is a really great teacher and helped us work through each individual cut taking the time to explain how and why the butchery is done this way.
The way the day is structured is perfect. You listen, learn and understand butchery in detail and its very hands on and very releaxed. You work in groups of 3 which is perfect and nothing is rushed - plus I cant believe how much great meat you take home. The website says around 8kg and to bring bags but we each took around 15kg of meat home, of every type of cut. We have some seriously big steaks in the freezer!
Once you finish you have a nice meal and some wine before taking home some really great meat for the fridge and freezer.
I really recommend the class, and will be back for the next course of lamb or pig. Dont delay, book it today and fast as places fill up so fast.
Learn the Lamb, Love the Lamb
in February 2019,
reviewed on 25 February 2019
Nathan made us very welcome and delivered an excellent course in lamb butchery. The Butchery is easy to find and Nathan was very patient with those of us that were new to the experience!
The course is great value - you come home with the half lamb that you cut up during the day and it was great to finish with a meal and glass of wine. We thoroughly enjoyed the day and the experience. Would thoroughly recommend.
What an amazing day I had. Nathan and Scott were fantastic teachers and guided us through all the various cuts as we made them. Never knew there was so many! I thoroughly enjoyed the whole day
Punished by pork
Had an amazing day punishing the pork and left with the most enormous mound of pork to take home that I will be eating for weeks. It was a fantastic day that was really hands on. Great instructing by the team and thoroughly recommend doing this course. Looking forward to doing the beef one next already!
I do not think this course could be better. We both had high hopes for the course and they were easily met. You learn the basics of butchery abd a great appreciation for the skill. People are not joking about the amount of meat. Our freezer is now full.
Guys - thank you for a wonderful experience l
Emma and Barnaby
Can't recommend this more highly. Nathan and Scott are very knowledgeable and friendly. They take you through the process, breaking down a huge hind quarter into beautiful steaks and joints.
As others have said, bring a big bag. You really will need it to carry all of the beef home!