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.

THREE BIRD ROAST

As the name suggests, we bone out 3 birds in this course! It is a very busy workshop!  Things can change depending on which birds are available but normally we start with the messy job of preparing a whole pheasant ( feathers and all), taking the breasts and thighs off and putting them to one side.  As we work we will be sampling different stuffing’s to see if you want to include these in your creation.  We then will bone out a large duck and a chicken.  The 3 bird roast is then assembled with or without the stuffing. (with is better,it feds more, it keeps the meats moist, it carves better, it is nicer when cold when the stuffing is in). We stuff it, roll it and tie it up, ideally with the butchers knot, but as long as its tied.  Your master pieces are then vacuum packed for you to take home, you can freeze this for Christmas, or cook it in the next 3 days and do another one nearer the big day.  We end the evening with drink and supper, normally a 3 birds roast with some lovely trimmings.

5 BIRD ROAST

As the name suggests, we bone out 5 birds in this course! It is a very busy workshop!  Things can change depending on which birds are available but normally we start with the messy job of preparing a whole pheasant ( feathers and all), taking the breasts and thighs off and putting them to one side.  As we work we will be sampling different stuffing’s to see if you want to include these in your creation.  We then will bone out a large duck and a chicken.  The 3 bird roast is then assembled with or without the stuffing. (with is better,it feds more, it keeps the meats moist, it carves better, it is nicer when cold when the stuffing is in). We stuff it, roll it and tie it up, ideally with the butchers knot, but as long as its tied.  Your master pieces are then vacuum packed for you to take home, you can freeze this for Christmas, or cook it in the next 3 days and do another one nearer the big day.  We end the evening with drink and supper, normally a 3 birds roast with some lovely trimmings.