The Avenue Cookery School
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If you’ve got a love of meat and keen interest for butchery, minus the experience, with a craving for fantastic cooking tips and recipes, then this is the workshop for you!
Archaeologists unearthed some animals, dating back to 3.4 million years ago, who showed signs of being carefully cut for consumption! That’s right. Your butcher shop is practicing an art that has been around for 3.4 million years.
This butchery workshop is a one off special event taught by David Redman, who is a meat specialist from Dovecote Park (and the sole supplier of Beef to Waitrose).
During the class, you will learn all about butchering and preparing a pig – yes a pig. We will have a half a side of pig to butcher. This will then be divided between the attendees to take home at the end of the class (with some extra belly so no one is cut short).
The workshop is extremely hands on and will give you a feel for the different cuts of pork and how to cook them.
We will begin with a demonstration from David showing you how to butcher a pig and bone and tie the belly. Following this, students will get stuck in, getting their hands dirty and bone and tie their own belly cuts to take home with them.
Once you have finished butchering the meat, you will get to sit down and enjoy some delicious Taiwanese Slow Cooked Gua Bao Buns (a delicious meaty Taiwanese steamed bun). As you eat, the chef will go through how to cook a variety of the cuts including Slow Roast Belly of Pork, Pot-au-Feu of Braised Pork Belly and Spare Ribs.
You will be provided with some great recipe ideas and will leave this class feeling confident in your butchering skills and able to make different delicious meat dishes.
You will also take some prepared pork belly and some other cuts of butchered meat for your freezer.
This is a one-off event and places are limited to book now to make sure you get yours!
This was a great class and I learnt so much from David about pigs and where all the cuts of meat are from. Can't wait to put my new butchery skills to good use at home!
Member since May 2016
The Avenue Cookery School
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The Avenue Cookery School is a family-run leaning business based in Wandsworth in South West London. The owner and head chef Diana began her career as a chalet chef before discovering her entrepreneurial side and founding a number of specialist food ventures. Infamously, Diana taught at The Grange Cookery School in Somerset for 7 years before starting The Avenue, where she has been ever since.
Diana is supported by her son Richard and daughter Sophie.
The food at The Avenue can be considered classic chic but full of fun twists and turns (ranging from macaroon masterclasses to gluten free baking to simple supper classes). All the classes are taught in the school's beautiful kitchen facilities in a relaxed environment.
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