Discover the secrets to butchery & sausage making
Phone 01409 211236 for details
Enjoy an intensive butchery and cooking experience spread over 2 days with Tina Bricknell-Webb, internationally renowned chef at Percy’s Country Hotel and Restaurant.
Why you should attend
This course is an introduction to butchery and the chance to learn about the different cuts of meat and how they make up a whole beast. There will be a brief look at health and safety aspects of dealing with meat, and the equipment needed along with some background information about animal welfare and how important it is with regard to meat quality. Tina will demonstrate how to butcher a pig/lamb, taking it down to its component parts and will discuss uses for each cut.
You will then get hands-on experience making your own sausages, with fillings of your choice.
One the second day you will have the option to ‘own’ either half a pig or half a lamb where Tina can help you decide how you would like to butcher it, pack it and perhaps freeze some of it ready to take home for your family. For those who simply want the tuition, Tina will show you how she prepares the meat for the restaurant. There will also be an opportunity to buy some of the meat that is butchered during the day and order some sausages to take home with you.
What does the course cover?
- Demonstrations on how to butcher both pork and lamb
- Identifying where each cut comes from
- Preparation techniques on how to cut, trim and tie meat for roasting prepare escalopes, loin of lamb and chops for grilling
- How to cut pave steaks, prepare meat for stews and make sausages
- Cooking techniques including sealing, roasting, grilling and braising
Make a break of it
Percy’s Country Hotel and Restaurant is situated in 130 acres of tranquil Devonshire beauty within easy reach of some of the finest attractions and country gardens Devon and Cornwall has to offer. Why not take away the stresses and strains of modern life with an extended stay at this oasis of calm.
The cost of the two morning workshop is £195 per person, including a light lunch on both days.
Who should attend?
This course is suitable for people of all ages and expertise. Take this opportunity to learn from an expert, ask questions in a live environment and get hands-on experience from mixing with a like-minded group of your peers.
Meat is also available to purchase e.g. a whole lamb to butcher and take home is £4.75 per and half a pig is £3.90 per kilo
The weight of an average lamb is 18 - 22kg and half a pig is 30 – 45 kg.
Phone: 01409 211236
Telephone 01409 211236 to book