Posted on : 11/06/2016
Join Exeter Cookery School on 9th August for the first in our series of butchery and meat cookery courses in collaboration with award-winning local producer Pipers Farm…
Progress is developing apace at our new venue on Exeter’s historic Quayside and we are all set to open in mid-July, combining a Sapphire Spaces-designed Bulthaup kitchen with state-of-the-art Gaggenau appliances and a cool interior. Confirming our commitment to championing local produce, we are excited to reveal an exciting collaboration with the award-winning Pipers Farm, leading foodies on a fascinating journey from field to plate.
Local food hero Peter Greig of Pipers Farm will join forces with Jim Fisher, head chef and co-owner of Exeter Cookery School, to teach participants all about the various cuts of meat, butchery techniques and preparation, through to how to cook the meat using a variety of methods such as searing, braising, poaching, roasting and stir-frying. Participants will also learn how to make stocks and sauces, as well as how to enhance the flavour by the varied use of seasoning, charring, larding and marinating.
Jim Fisher says: “We are very excited about this new meat cookery course with Pipers Farm. We couldn’t think of a better partner to help us teach people about animal husbandry and why it’s more important than ever before. We’ll take participants through how to break down a whole lamb carcass into a range of popular cuts and portion a free range chicken.
“As with all our courses, our meat cookery course is totally hands-on, with only a few essential demos by Peter and myself before letting everyone get stuck in themselves. Lunch will be what our guests have prepared and cooked that morning, and at the end of the day, they’ll get to take home the fruits of their labours together with a recipe pack so they can recreate the dishes for loved ones at home.”
Butchery Expertise from Pipers Farm
Peter and Henri Greig and their team produce some of the finest meat in the UK, reared using time-honoured methods that hark back to the days of good old-fashioned animal husbandry. Fed as nature intended, Pipers Farm cattle, sheep, pigs and chickens are lovingly nurtured on the Greig’s idyllic farm near Cullompton in Devon and on their network of 25 small family farms. Peter & Henri passionately believe that these are essential to the fabric of a truly sustainable rural landscape.
Peter Greig says: “We knew quite quickly after meeting and chatting to Jim and Lucy that they shared our values and we are excited to work with them on what we hope is the first of many joint events at Exeter Cookery School. We also hope to welcome Exeter Cookery School participants to Pipers Farm for future meat cookery course – so watch this space.”
As well as the butchery and meat cookery course on 9th August, we have a full calendar of exciting evening, day and half-day cookery courses planned, from how to make classic sauces to taking you into the realms of the professional pastry chef with our one-day advanced desserts course.
Click here to find the right cookery course for you or more information, please call 07415 783759.