Courses

Sausage Making Courses now Available:

An Introduction to Sausage Making. 

Time: 10am-3pm Approx (5 Hours)

Learn the fine art of what makes a good sausage and how to make a good sausage! 

This course will teach you the skills required to be able to prepare and make your own types of sausages.  Elements that we will cover are; Meat Preparation, Types of Skins, Seasonings, Cereals (Rusk or Breadcrumbs) and Manufacturing.  

What better way to experience your handmade sausages than with a 'tasting session'.  

Cost £70 inc VAT per person including refreshments and lunch.

You will also get a selection of your sausages to take home - this is included in the price!

Introduction to Sausage Making (Option 2)

This course content is identical to an Introduction to Sausage Making with the added bonus of
your own sausage filler/mincer to take home to continue the fun in your own time! 
(See Picture Opposite)- This is a picture of the filler/mincer you will get to take home with you.

Cost £150 inc VAT per person including refreshments and lunch

Basic Lamb Course:

Time: 10am-3pm Approx (5 Hours)

Learn how to break down a lamb carcass into the primal joints ie: legs, shoulders etc...

Learn how to go one step further then with lamb chops, leg steaks, different joints and there uses.

Cost £100 inc VAT per person including refreshments and cooked lunch.
You will also get a piece of your work to take home and taste, and have the option to buy the lamb / ½ lamb that you have been working on at cost price.

Basic Pork Course:

Time: 10am-3pm Approx (5 Hours)

Learn how to break down a side of pork into the primal joints ie: leg, loin belly etc...

Learn how to go one step further then with pork chops, and different joints and there uses.

Cost £100 inc VAT per person including refreshments and cokked lunch.

You will also get a piece of your work to take home and taste, and have the option to buy the side of pork that you have been working on at cost price.

Advanced Lamb Course:

Time: 10am-4pm Approx (6 Hours)

Learn how to break down a lamb carcass into the primal joints ie: legs, shoulders etc...

Then learn how to turn your normal dull and uninteresting joint of lamb into something vibrant and exciting ie:

Lamb Noisettes, Stuffed Lamb loins etc.. and lots more value added products.

Cost £125 inc VAT per person including refreshments and cooked lunch.

You will also get a piece of your work to take home and taste, and have the option to buy the lamb / ½ lamb that you have been working on at cost price.

Note: It is recommended that you have done the basic course first although this is not essential.
If you have already done one course with us then you will receive a 10% discount when booking your second.

Advanced Pork Course:

Time: 10am-4pm Approx (6 Hours)

Learn how to break down a side of pork into the primal joints ie: leg, shoulder etc...

Then learn how to turn your normal dull and uninteresting joint of pork into something vibrant and exciting ie:
Pork Noisettes, Stuffed Belly of Pork etc... and lots more value added products.

Cost £125 inc VAT per person including refreshments and cooked lunch.

You will also get a piece of your work to take home and taste, and have the option to buy the side of pork that you have been working on at cost price.

Note: It is recommended that you have done the basic course first although this is not essential.
If you have already done one course with us then you will receive a 10% discount when booking your second.

Example of A Basic Course Structure:

10.00 – 10.30 Introduction & Health & Safety

10.30 – 11.00 Presentation on Cuts of Meat/MLC Grading

11.00 – 11.15 Refreshments/Kitting Out with PPE

11.15 – 13.00 Practical Work

13.00 – 13.30 Lunch

13.30 – 14.30 Practical

14.30 – 15.00 Refreshments/End of Course Quiz

Certificates

Example of An Advanced Course Structure:

10.00 – 10.30 Introduction & Health & Safety

10.30 – 11.00 Presentation on Cuts of Meat/MLC Grading

11.00 – 11.15 Refreshments/Kitting Out with PPE

11.15 – 13.00 Practical Work

13.00 – 13.30 Lunch

13.30 – 15.30 Practical

15.30 – 16.00 Refreshments/End of Course Quiz

Certificates