In this 6 hour workshop, Sean Durnan (our resident star butcher) will cover basic kitchen butchery of chicken, lamb and beef and Annemarie Ahearn (chef instructor) will demonstrate a range of fundamental culinary techniques necessary for meat cookery.
In the first three hour session, we will cover the following subjects:
Buying Meat: Knowing your butcher, understanding protein, basic anatomy
Chicken butchery (trussing, basic breakdown)
Searing and Braising Technique
Second three hour session:
Cutting steaks: the value of cooking on the bone
Boning a leg of lamb
Stuffing a roast
Grilling steaks correctly
This workshop will be a combination of demonstration and hands on cookery. Lunch will be served during a one hour break at noon and at three we will indulge in yet another protein packed offering. Don’t worry, the meals will be accompanied by a couple of big, beautiful salads for balance and a little something sweet to finish.
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