Meat Masterclass

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