We have introduced some Special Masterclasses for 2016 and we have included Butchery. As a nation we have become a bit disconnected with the food we eat, often buying even fresh ingredients in sealed bags and plastic trays. 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 how to buy meat and get the most from each cut.

This course will explore a set of basic skills that will enable you to de-bone, trim, stuff and truss a variety of Welsh lamb, pork and game birds. You will each butcher a fore quarter of lamb which will yield a neck fillet, a fore shank, a shoulder and enough meat to make sausages. You will also work as a class on a middle of pork which will include the rib and loin.  In the afternoon, you will each have a pheasant and wood pidgeon to work on. Everything you prepare will be taken home at the end of class, perfect for freezing.

Please note that Masterclass Specials are not included in any promotions or course discounts.