NOSE TO TAIL BUTCHERY

Nose to tail, this is not so much like Fergus Henderson’s St John restaurant( where he uses even bits of the animal, I won’t eat, not offence Fergus) . It is about using the lesser known cut which in most cases are also the tastiest. The cuts we will use in this course will change but it all about hands on butcher, learning about some of the lesser used cuts and where they come from like the hanger steaks from the beef, the breast of lamb ( every knows and loves the pork belly, why is it only the old ladies and gypsies use the lamb equivalent). Pork cheeks or beef cheeks we will bone or trim and perhaps seam a leg of pork ( I know, that is not a lesser known cut, you are saying, but the muscles in side are). We might touch on some offal too.

STEAK MASTERCLASS

On the steak class, we cut, bone out the main steaks, rump, sirloin and fillets, whilst this is going on, my lovely assistant will be cooking up samples for all to try. We will then cut the less well known steaks, feather bone, hanger, denver, bavett, spider steak to name a few, again these will be cooked and sample as we go along.

We talk about, what to look for when buying steak, cooking steak and which steaks are best for what.

Its a very hands on course, no standing around, and you end up taking some of the steaks home, which you have worked on that night.

We look at the ageing process of beef and how it effects the steak, does the bred make a difference, grass or grain fed ??

Most of the time you will have one steak at a time and maybe another 3 weeks later, on this course you can try different steaks and compare the flavour and the tenderness. forget the boring, expensive fillet, please.

We end the evening with a steak dinner, and a glass of wine or an equivalent non alcoholic liquid.