Gain the confidence to handle any protein like a professional chef. In this class, you’ll learn the essential anatomy and foundational knife skills required to butcher poultry and meat, as well as prepare round and flat fish.

The class covers everything from breaking down whole chickens and portioning delicate fish fillets to the traditional art of meat tying.

Beyond knife work, you’ll discover how to extract maximum flavour by mastering stocks and sauces. Develop your culinary skills, reduce kitchen waste and take greater control of your cooking from farm to plate.

All skill levels are welcome. We’ll guide you every step of the way with patience and encouragement. You’ll even get to take some of your hard work home to enjoy with family or guests as you explore the fascinating world of butchery.

Please be aware that we cook using induction hobs. If you have a pacemaker fitted, please make us aware so that we can make the necessary adjustments.