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Jonathan Davy

I took part in this week’s Aubrey Allen Butchery School – a very lovely birthday present. The whole event (6-8:30 pm) was great fun: the team made immediately us feel very welcome, the practical session with Simon and Stuart gave us the chance to get to grips with some highest-quality meat and the ‘nibbles’ afterwards (great spread of AA ‘niceness’) was a fine way to wind down from some intense concentration. The freezer is now groaning with prepared lamb and chicken meals and sausages (the sausage making provided most laughs). Just as interesting as learning the best way to joint a chicken/leg of lamb, was to hear Simon’s thoughts on the importance of using high quality meat (well, food in general), rising costs and how best to cook the meat. It was obvious from the start that all the staff at AA really have a passion for what they do. Thoroughly recommended for a special present.

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