Top 10 Best Knife classes, courses, learnings kits and gifts in the UK

This one-to-one course is for people who've carved spoons from wood before, a few or many. Both student and tutor will bring along spoons for show and tell. Whether you struggle making a crank in your spoons, want to improve your knife finish, practice your axe technique to make better spoon blanks, try making scoops and ladles, or just want to stop making spoons that all look the same, this course will help you get there. We'll help you to develop your designs and technique. You'll carve an individual projects, tailored to help with your specific spoon dilemmas. We'll talk spoons all day long and then some more. Tools and wood are provided, but if you have your own tools please bring them along too. We'll advise on buying tools and if you're thinking of buying your own you can try out a range of axes and crook knives at our workshop.

If you want to go the whole hog when it comes to meat, then this is the course for you! Our chefs will teach you meat basics and you’ll learn how to deconstruct, roll, stuff and trim. Add to that a slew of knife skills and you’ll be a demon butcher before you know it! This hands-on butchery course will show you to break down a whole chicken and use your knife to brilliant effect. As well as chicken, our class will show you how to take the rib rack off of a pork belly then stuff and roll it. Finally you will French trim a rack of lamb. By the end, you’ll be slicing and dicing like you were born to do it. You'll leave us with new skills as well as all the meat you have prepared on the day.

With so many benefits attached to knife skills, you’ll want to come along to this workshop for a good overview of techniques to master chicken, fish and vegetable knife skills. If you’re not satisfied with ready cut pieces of chicken and pre filleted fish, or you want to save time in the kitchen and perfect your julienne, batons, chiffonade, jardiniere etc., then this is the perfect workshop for you. As standard, you will learn techniques such as how to hold your knife without causing long term injury and discover why “one knife doesn’t fit all”. Once your practice time is over you will cook then eat (or take home) your hard work. Typical recipes may include: Minestrone Soup Walnut & Rosemary Crusted Mackerel Fennel Coleslaw Please note, recipes may change. We can’t wait to see you!