We are very lucky to have the wonderful butchers, Jacobs Ladder, as neighbours on the farm. Our butchers, Jayne and Peter, run a traditional, whole carcuss butchery using organic, well sourced meat. Jayne also farms a local biodynamic farm producing grass fed beef and lamb and is passionate about sustainable farming and the local environment.
This course will start at 8.30 for breakfast at the cookery school before moving to the butchery where Peter will do a butchery demonstration, showing you how he prepares a side of beef and explaining the different cuts.
You will then return to the cookery school to join Chloe Coker for a morning cooking with beef and lamb, the meat primarily produced at the farm, looking at using every day cuts plus accompaniments.
You will finish the morning with lunch at the cookery school before heading home with the dishes you have made plus a full recipe handout.