Evening Meat Cookery Course

Half Day Meat Cookery Course

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Course Details

£ 65 P/P INC VAT

Half Day (morning: 9.30am to 12/afternoon: 2pm to 4.30pm)

techniques learned :

  • Make a herb crust

  • Sear a rack of lamb

  • Apply a herb crust

  • Roast a rack of lamb

  • Pan-fry chicken breast

  • Salting chicken legs for Confit

  • Low temperature poaching in oil or fat

  • Make chicken stock

  • Reduction of stock to make sauce base

  • Searing meat for flavour

  • Resting cooked meat

  • Tasting

  • Seasoning

  • Presentation

Course Overview

Half Day Meat Cookery Course

Learning butchery is a great skill, but very often busy home cooks just don’t have the time to bone out a chicken, or chine and French-trim a rack of lamb.

A good butcher will do the donkey work for you, and, if you ask sweetly, he or she will normally throw in the bones for your stock leaving you with a nice clean rump of lamb, or chicken portions or beef cheek.

So, this is where our Half Day Meat Cookery Course comes in. Under our chef’s guidance, you’ll cook some of the more common and popular cuts of meat, as well as some that aren’t so well known or used.

At the end of the morning or afternoon you’ll have made and cooked some great dishes that you will be easily able to replicate at home.

These are examples of the kind of dishes you could be making

  • Herb Crusted Roast Rack of Lamb

  • Pan-Fried Breast of Chicken

  • Confit Leg of Chicken

  • Chicken stock

Course Availability (click on a course to book)