Sharpen up your knife skills as you learn to prepare and cook different types of locally reared meat.

This course will guide you through the essential steps in preparing and cooking meat. You will explore a variety of classic cuts, techniques and flavours in this intensive day of preparation and cooking. You will take home a selection of dishes from the class.

Menu for the day-
Joint – You will joint a whole free-range chicken and we will prepare a good white chicken stock from the carcasses, this can be frozen at home and later used for a delicious soup, gravy or casserole.

Brine, Rub, Glaze and Roast – We will use the legs, thighs and wings to create an indoor BBQ classic.  You will learn how to brine, prepare a rub and a delicious finishing glaze.

Meat Parcels – Learn how to make a delicious Autumn Pesto stuffing for your chicken breast, then create 2 beautiful parcels finished with Pancetta and bay. You will take these home raw so you can either cook them within 2 days (instructions will be in your recipe document), or freeze them for later.

Stuff, Truss and slow-cook – You will learn how to prepare a delicious classic stuffing for making an Italian Porchetta.  We will create the perfect crackling and a Salsa Verde to accompany- this will be your lunch, served with little roasted new potatoes and seasonal salad.

Trim, Marinade and Slow Cook – You will learn how to trim and cut a prime piece of Welsh Beef to make a Cookery School favourite, a slow-cooked Beef Rendang.

Please bring the following to to take your food home in:

• 3 x 1L containers (stock, beef, BBQ chicken)
• 1 container for your 2 chicken breast parcels