Participants will get down to some block work, deboning, filleting and preparation of various cuts. We will prepare meat stocks and glazes, make fresh sausages and terrines and cure some bacon from locally reared pigs, make a traditional pork pie and master the art of simplicity. Different meats that we will be working with will include chicken, ostrich, venison, lamb and pork.

Class starts at 09:00 am.

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