Join our Resident Chef Alexa Wiehahn and Dylan Jones protègè of Frankie Fenner, currently working at The Commissary in Cape Town, for a full day working with large cuts of meats in a classical South African way.

We will look at different cuts of meat and how to utilize them best.  We will learn new skills, and techniques ensuring you walk away from this day a mastering lamb.

This is a full day class that starts at 09:00 and finishes at 17:00, and includes lunch and dinner.

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