Under the tutelage of our resident chef and MasterChef of Great Britain Simon Lilley, our Meat Masterclass provides an authentic "hands-on" approach to preparing and cooking with different meats.
Simon will also give you a talk about cuts of meat - both prime cuts and cheaper cuts, and their uses, on utilising a whole bird and preparing your very own mince meat from trimmings.
Class typically includes (contents may vary):
Chicken
- Removing, french trimming & stuffing the 2 breasts
- Ballantine chicken legs
- Canapes using the chicken wings
- Carcass for stock making
- Chicken liver terrine
Pork
- Trimming and preparing a whole filet
- Preparing pork wellington
- Mince pork for making a pork pie
Beef
- Trimming and slicing topside of beef
- Preparing beef olives
Rabbit
- Removing and preparing saddle of rabbit
- Preparing tornado of rabbit