Summary Knife Skills - Butchery

    £180.00

  • Sat 8 Dec 2018   10.00 - 14.30
    PLACES AVAILABLE - BOOK NOW
  • Wed 20 Mar 2019   10.00 - 14.30
    PLACES AVAILABLE - BOOK NOW

The first lesson in a cook's training is to learn to select, handle and maintain knives. Each knife has a specific purpose for which it is best suited. Learning to use each knife confidently and accurately takes a great deal of practice.

This class will teach you to master which knife to use and how to use it as you learn to bone, stuff and roll a shoulder of lamb; bone and stuff a ballotine of chicken and prepare a rack of lamb.You’ll go home with a new set of skills, and plenty of prepared joints of meat to share.

You may wish to strengthen your general knife skills before attending this class, but it is not essential. To do so, you can take one of the following courses:

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided). 

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their  individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Knife Skills - Butchery

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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