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Nose to Tail: Offal Hands-on Class with Charcutier Ltd Autumn

Sunday, September 17th 2017

Are you a fan of the nose to tail ethos? If yes, this class is for you! In our Offal hands-on class, you will learn how to appreciate, buy and prepare offal. And who best to teach you than the BBC Food and Farming Best Producer for the UK 2016/2017, Charcutiere Ltd.

If we’re to eat meat, we need to be considerate of the whole animal. These offally versatile and hugely flavourful nose to tail cuts used to be a staple in many homes and are now often forgotten by home cooks but snapped up by chefs for the tables of fine dining establishments.

In our nose-to-tail class we’ll have our tongue in our cheek as we cook everything but the squeak. We’ll take a pluck (liver, heart, lungs and spleen) along with kidneys, blood and caul fat and turn them into delicious morsels.

And who best to teach you all about heritage recipes and authentic techniques than the BBC Food and Farming Best Producer, Charcutier Ltd. They make award winning cured, cooked, smoked and air dried charcuterie, from scratch and in small batches combining their family heritage and skills acquired from travelling the globe and working with some of the finest meat professionals.
In this hands-on class, you will develop your kitchen skills, learn new techniques, gain hands-on experience, improve your cooking confidence and have lots of fun. You will make learn how to make, delectable black pudding, sublime faggots, and a wicked pâté.

Once the hard work is over, sit back and relax and enjoy a lunch featuring Charcutier Ltd treats! In addition, you get to take home what you make on the day (approximate value of £40).

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What's included
  • Welcome coffee and tea 
  • Hands-on workshop 
  • All materials for the class are provided
  • Lunch
  • Take home what you make on the day (approximate vale of £40.00) 
  • Recipe sheets
Please Note: 
  • You must be 18 years or older to book this class as we will be using sharp knives