Course to include:

  • Bavettes to Onglets and Feathers the Rib-eyes. This course has all steaks covered.
  • Introduction to the importance of provenance and animal welfare
  • Overview on the meat and it's provenance
  • Demonstration on primal joint to steak cutting and portion control
  • Hands on experience
  • Supper with glass of wine
  • Prepared joint to take home


Start: Arrive by 6.30 ready for a 6.45 start

Book a course

Please select a date from the box below and then click on the button below.
Please note: on the confirmation page you will be given the option of chosing how many vouchers you would like to purhcase.