Nose to Tail Meat Workshop

Join Max Clark, co-author of Leiths latest cookery book, Leiths Meat Bible, for a morning of culinary inspiration.

This workshop concentrates on the lesser used, but increasingly popular cuts of meat, creating delicious, warming recipes, perfect for the cold weather.

The day starts with a talk on the various cuts of meat being used, a little about the structure of meat and the relevant cooking methods and techniques involved. Max will also demonstrate how to make a slow roast belly pork with caramelized quinces, before guests start cooking for themselves in pairs under her expert guidance.

When the cooking is done, enjoy a light lunch of the chicken liver pâté, sourdough bread and salad with a glass of wine. 

The oxtail stew and daube can be taken home to enjoy later.

Sample recipes for the Nose to Tail Workshop

Rich pigs cheek daube with crisp pancetta

Chicken liver pâté

Oxtail stew

What the day involves:

• Coffee & pastries on arrival
• All ingredients are provided and weighed out for you in advance
• Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
• Wine is supplied at lunch to accompany the meal you have cooked
• Any food not eaten can be taken home
• Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
• A recipe booklet
• All guests are assisted by Leiths teachers
• We do the washing up

What you need to bring:

• An apron
• A notebook