Beer & Butchery Evening

Begin by watching our Master Butcher in action as he demonstrates jointing a whole chicken, french trimming a three bone rack of pork, boning out a leg of lamb and boning out a saddle of lamb.

On completion of the demonstration, the practical session begins, with all guests preparing two side dishes from their own cuts of pork and chicken, to prepare a meaty feast. 

To finish off the evening, the new butchers will enjoy the ‘fruits of their labour’ with matching local beers and ciders whilst having question time with the chef. 

Everyone will leave with their own, brand new boning knife, a jointed chicken and pork chops to enjoy at home.