Sharpen up your knife skills as you learn to prepare and cook different types of locally reared meat.

This course will guide you through the essential steps in preparing and cooking meat. You will explore a variety of classic cuts, techniques and flavours in this intensive day of preparation and cooking. You will take home a selection of dishes from the class.

Menu for the day-
Joint – You will joint a whole free-range chicken and we will prepare a good white chicken stock from the carcasses, which we will turn into an Asian style broth using fresh aromats and spices.

Brine, Rub, Smoke, Glaze and BBQ – We will use the legs, thighs and wings to create a BBQ classic.  You will learn how to brine, prepare a rub, use a smoking gun, an indoor BBQ grill, and make a delicious finishing glaze.

Butterfly – Prepare 2 chicken breasts, one will be for your lunch and you will panné (breadcrumb). This will be served as a classic Chicken Milanese with Spaghetti.  The second breast will go into your Asian broth to take home.

Trim and Stuff a whole Pork Tenderloin – We will make a winter pesto stuffing and make a Parma Ham wrap.

Trim, Marinade and Slow Cook – You will learn how to trim and cut a prime piece of Welsh Beef to make a Cookery School favourite, a slow-cooked Beef Rendang.

Please bring the following to to take your food home in:

• 3 x 1L containers (beef, BBQ chicken, chicken broth)
• We will wrap your pork tenderloin