Summer 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 recipes that can be prepared in advanced and then either char-grilled, barbecued or oven cooked when required.  Including spatchcock poussin for a relaxed al-fresco lunch with friends and family, an enticing lamb recipe for entertaining and home-made pork and veal sausages, there is something for everyone.

Working in pairs you will prepare all of the dishes, sitting down to enjoy the lamb for lunch, with Jersey Royal potatoes and a glass of wine, followed by a glass of Amaretto and Amaretti biscuits.

The poussin and sausages can be taken home.  The sausages freeze well for future use.

Menu for Meat Workshop:

Spatchcocked chutney grilled poussins

Fillet of lamb with artichoke hearts, peas and pistou

Boudin blanc