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Butchery Half-Day: Chicken
The passion and respect we have for our ANIMALS is paramount in developing our AWARD-WINNING organic meat. Our half-day Butchery courses at the the COOKERY SCHOOL provide a deep understanding of nose-to-tail eating and sustainable cookery, an approach that aims to make the most of excellent quality meat and ensure not a scrap is wasted.
You will have an opportunity to meet the producers and learn the essential skills in the preparation of different meats such as Beef, Lamb, Chicken, Pork, and Game & Venison and their unique characteristics. You will learn to break down the animal into its primal cuts and offal, the best cooking methods for each, as well as flavour matching, marinades, seasoning, garnishes and making stocks. which are suitable for different cooking methods, from slow-cooked braises, to quick pan-fried dishes.
Chicken is now the most popular meat in this country, with sales exceeding that of beef, lamb and pork put together. But far from being something everyday and commonplace, chicken is a delicious, versatile and nutritious ingredient that deserves our respect. Learn how to make the most of it with this course which covers butchery skills, knife work, boning, how to make delicious stocks and much more.
£95 per person; includes practical and demonstration cookery sessions, lunch, refreshments and all course material.
Half Day Course: 11.00am to 2.00pm
A creche is now at your disposal in Daylesford. See below for more information.
SEEDLINGS, our brand new creche is now open and ready to welcome your little ones from 4 months to 4 years old. Located in the converted Cotswold stone farmhouse next to the Daylesford Farmshop, and decorated with hand-painted farm inspired children’s illustrations, it has a beautifully decorated play room as well as an outdoor space with climbing frame, sandpit, seed planting and JCB ride-on tractors.
If you are booking with a voucher or would prefer to pay over the phone, please call us on 01608 731620.
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