The Cookery School: Nose-To-Tail Butcher & Farmer: Cotswolds
9th October 2020
The combined dedication from our butchers, team on the farm and the passion and respect we share for our animals is paramount in developing our award-winning organic meat.
Similar to our NOSE-TO-TAIL BUTCHERY MASTERCLASSES, this full-day course will allow you to follow and understand the field to fork journey of our organic lamb, as well as gain practical tips and techniques from our expert chefs and butchers.
Beginning with a talk from our Farm Manager, RICHARD SMITH followed by demonstrations from our farm butchers, we will then get you hands on, butchering and preparing your own joints of lamb and preparing them for the pot. This course offers a comprehensive introduction to the essential techniques required to master butchery at home, as well as teaching you to how choose the best cuts from your own butcher.
DATE: Friday 9th Otober 2020
LOCATION: Daylesford Farmshop, near Kingham, Gloucestershire, GL56 0YG
TIMINGS: 9:30am – 3pm
PRICE: £195 per person, includes practical and demonstration cookery sessions, lunch, refreshments and all course material.