Meat Masterclass

Under the tutelage of our resident chef tutors, our Meat Masterclass provides an authentic "hands-on" approach to preparing and cooking with different meats.

Experience typically includes (contents may vary):

Chicken

• Removing, french trimming & stuffing the 2 breasts
• Ballantine chicken legs
• Carcass for stock making

Pork

• Trimming and preparing a whole filet
• Preparing pork wellington

Beef

• Trimming and slicing topside of beef
• Preparing beef olives

Rabbit

• Removing and preparing saddle of rabbit
• Preparing tornado of rabbit