We were treated to the butchery course and can’t rave highly enough about it. An intimate hands-on carving experience led by a seasoned butcher of over 45 years. Class size of about seven adds a sense of firsthand learning. Amazing way to start learning how to separate meat from the bone, taught in the French or continental way.
A fun experience gift for a special someone.
Lamb leg; whole chicken; and sausage twisting over the course of 2+ hours, and what you cut, you take home (unless you ruin it, in which case, they’ll replace the cut with the instructor’s).
Excellent spread of wine and Aubrey Allen nibbles afterwards for a wind down chat and social. Staff are too kind for words – thanks Helen, Steve, and Billy!
