Chef Skills Butchery Course - Abinger Cookery School Butchery Course: The Basics £190.00 5 hours 45 minutes Our basic butchery skills course will give you the confidence to not only cook meat beautifully but also experiment with different cuts of meat.
DurationLearn how and when to use specific cuts. Become equipped with a range of basic butchery skills.
Join us on our hands-on Butchery Course where our chefs will take you back to basics to teach you all about fresh meat and where it comes from. You’ll spend the day learning how and when to use specific cuts effectively and their different aging processes. We’ll also equip you with a range of basic butchery skills to help you get the most from each cut, enabling you to prepare flavoursome, good-quality dishes that you just can’t get out of a packet.
All courses are taught by our skilled chefs. Our school is positioned in Abinger Hammer, a delightful and picturesque village in the heart of the Surrey Hills. The school provides each student with a fully equipped kitchen and all necessary ingredients and equipment. We believe in hands-on, practical teaching – so be prepared to roll up your sleeves!
The Abinger Cookery School hosts several four-hour barbecue cooking classes that have been curated to showcase all the necessary skills students will need to perfect an exciting variety of tasty charcoal and gas barbecue dishes.
In the heart of the Surrey Hills, a pub was lovingly turned into The Abinger Cookery School and is run by a group of food-loving enthusiasts.
The school offers a personal approach to cookery lessons. We teach in small groups, allowing time to get to know you and to encourage you to improve your cooking skills.
We endeavour to work with as many local businesses as possible.
This course is to help you understand how to prepare the game for cooking then eating.All the game you prepare you will take home to cook in your own home however you will have an opportunity to cook as well during the day.
Learning to use each knife confidently and accurately takes a great deal of practice.
A unique, hands-on six-day course in traditional butchery methods under the expert guidance of Andrew Sharp. During the course, you will learn a range of practical skills and gain an in-depth understanding of the artisan butchery sector.
On this one-day nose-to-tail butchery course you’ll have plenty of time on the knife. British Champion Master Butcher Stephen Hill will guide you through the primary cuts of lamb, showing you how they’re prepared.
Starting with the basics of choosing the right knife for the right task, and keeping your knives in peak condition, expert cook Lap-fai Lee will guide you through some fantastic recipes that will enable you to learn all the essential knife skills
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