Tuesday 5 th October 2010
6:30-9:30pm

Have you ever wondered about the origin of your meat, where all the different cuts come from and how to get the most from your butcher?

If the answer is 'yes' to any of these questions then help is here!  Nigel Lewis and his team of skilled butchers and cooks are running a series of evening courses to bring you up to scratch.

What will you learn?

• Insights into the historic trade
• The origin and lifecycle of the animal
• Anatomy and cuts
• Making stocks and sauces
• Knife skills

How will the course be structured?

• Class sizes are limited to a maximum of eight people
• Nigel Lewis will teach you how to cut the meat
• Our Vanilla chef will be demonstrating how to cook the particular cut the class deals with
• The evening will include complimentary food and drink

What do I take home?

• A professional Swiss boning knife
• A cut of the meat you have prepared
• Course notes and recipes