The course will be held in the butchery at Hillsdown Farm and will begin with coffee and pastries as Peter and Jayne tell you about the day and their meat. The meat is from Jayne’s wonderful farm, Godman’s Farm, a 100 acre sustainable farm at Chelwood Gate which is certified organic, using biodynamic farming principles. The farm has a herd of 35 Sussex Beef cattle and flock of 60 Romney sheep (breeds that are native to the area). The animals are grass fed only.
The courses will begin with learning how to sharpen knives, the essential tool of the trade. You will then spend the morning learning to break down the carcass, looking at all of the different cuts and how best to cook them. After boning out, french trimming, bashing fat, slicing, and knotting, the carcass is transformed into an array of cuts and joints that we recognise. There is then a well earned break and afterwards time to make burgers that will be taken home to try.
The course includes tea, coffee and pastries, all equipment and a set of merguez sausages. There is also the opportunity to buy the cuts of meat that you have prepared.