Do you know your brisket from your bavette or your silverside from your sirloin? What about lesser known cuts such as tongue and tail?

Daylesford’s evening butchery masterclasses are the first and only in London to focus exclusively on organic meat. Reserve your place on our new “Nose To Tail” butchery masterclasses, each inspired by the seasons and the high quality organic produce from the Daylesford farm and estate.

You will enjoy a memorable evening that combines entertainment and learning: expect a generous feast of knowledge, plenty of meaty tips and a hearty organic supper with wine.

Each “Nose to Tail” masterclass will focus on a different animal and the masterclass on 26th November will focus on beef.

After a welcome drink and a brief introduction to Daylesford’s organic story and our commitment to meat provenance at our organic Cotswolds farm and Wootton estate, our talented butchers will give a live demonstration of breaking down a whole carcass with plenty of tips on choosing and preparing various cuts of meat, before supervising students getting hands-on with their own cuts.

There will be plenty of delicious tastings along the way and the evening will end with everyone sitting down for a relaxed organic supper featuring expertly cooked joints of meat accompanied by our signature salads and sides, matched with wines from our estates.

Each masterclass student will leave with an organic beef joint to enjoy at home, plus a gift bag of selected Daylesford items.

Perfect for private parties and small group bookings as well as individuals and couples.


DATE: Monday 26th November 2018

LOCATION: Daylesford Notting Hill, 208-212 Westbourne Grove, London W11 2RH

TIMINGS: 7-10pm

PRICE: £160 per person

BOOKING: Book online below. Please note, online booking closes at midnight the night before each event. For more information or to enquire about last-minute booking, contact the Daylesford team on 01608 731 700. or email MICHOLE.JEYNES@DAYLESFORD.COM

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