Butchery Masterclass


Group Sizes 5-20

Duration: 1 to 7 hours

Location: Nationwide

Key Skills

  • Knife skills
  • Preparing poultry
  • French trimming
  • Butchers knots
  • Sausage making
  • Theory and handouts



Most cuts of meat arrive to us pre-packed and pre-portioned on our supermarket shelves, therefore you never really know the source and quality of your meat, in this introductory session you will learn essential life skills that will change the way you think and shop for your meat, a fascinating experience that will stay with you a lifetime.

Event Outline

Begins with a talk from the Head Chef on the different types and cuts of meat, purchasing and, sourcing meat and how to identify quality. A talk on health and safety in the kitchen follows to include, hand washing techniques cross contamination and knife handling skills, this will be followed by a demonstration and practical with guests taking home everything they have made on the following:

  • Preparing poultry
  • Making stocks
  • French trimming 
  • Mincing and sausage making
  • Butchers knots and tying joints
  • Preparing a dinner party dish

The class concludes with guests packaging up their cuts and receiving recipes and techniques.

Lunch menu

Main course – Friccasse of chicken, wild mushrooms, violet flowers and seasonal market vegetables

Dessert – Zesty lemon tart with raspberry compote and pistachio snow

What’s included?

  • Michelin Star Trained chefs and Chocolatiers with professional event managers
  • A dedicated project manager who will liaise with you directly and other companies involved on the day.
  • Public liability for up to £1,000,000
  • Risk Assessments and Haccaps
  • All Specialist equipment, ingredients and recipes.
  • Medals and Aprons
  • All pre-event and onsite event management with a follow up and feedback if required.
  • We will do our upmost to give you an outstanding event, and to deliver the desired outcomes and objectives which you have requested and ensure that everyone has a totally enjoyable, unforgettable and rewarding experience.
  • Within 2 working days we will be in contact with your feedback and share memorable photos taken by our event managers with you within 5 working days.


10.00 Guests arrive to light refreshments and greeted by the chef

10.15 The chef opens with a short talk on sourcing and selecting meat.

10.30 A fun and interactive demonstration is given on sausage making, guests are all encouraged to have a go      

11.00 A demonstration on preparing poultry is given by the chef

11.30 Guests prepare their birds to include a making their own dinner party dish

12.30 Guests break for lunch

13.30 Chef gives a demonstration on preparing a French trimmed lamb

13.45 Guests practical preparing racks of lamb

14.15 chef gives a demonstration on preparing stocks

14.30 Guests prepare stocks

15.00 Tea and coffee break

15.15 Butchers knots and tying joints of meat

15.30 Practical Tying knots and joints

15.45 Guests pack items to take home with handouts and the chef takes any final questions

16.00 Guests depart

17:00 Event crew commence derig (we leave the event space clean and tidy)


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