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08 Aug 2016 - 19 Aug 2016
All Day

The School of Artisan Food
Lower Motor Yard
S80 3LR
United Kingdom


A unique two-week course exploring the craft of artisan butchery. This hands-on course has been specifically developed for existing butchers, chefs, business start-ups, small-holders and advanced home cooks seeking new skills and techniques for the fast-paced and evolving artisan food industry.

With the expert guidance of Andrew Sharp, a butcher with an interest in traditional methods, native breeds and sustainably reared meat, you will learn a comprehensive range of techniques over two-weeks.

Students will immerse themselves in nose-to-tail butchery via a series of demonstrations and practical sessions, a wide range of topics will be discussed including:

  • How to select meat based on source, appearance and breed
  • Native breeds and intensively reared breeds and their genetic make up
  • Seasonal grazing and feed influences
  • Slaughter processes
  • Ageing meat and hanging techniques
  • Fundamental butchery skills
  • Carcass care
  • The diverse range of cuts and the many culinary uses
  • Knife care
  • Knife types
  • Knife handling techniques
  • Hand tying techniques

Week One

Throughout week one Andrew will guide students through the fascinating subject of nose-to-tail butchery as they develop their knife skills and work on a selection of meats including:

  • Pork
  • Poultry

Students will also have two whole days dedicated to the fifth quarter, learning how to make a wide range of products including:

  • Sausages
  • Burgers
  • Haggis
  • Faggots
  • And much moreā€¦

Week Two

During week-two students will further develop their butchery knowledge as they work on a variety of meat including:

  • Lamb
  • Mutton
  • Beef

Students will also learn how to make a wide range of added value products with this meat.

For more information and booking