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Artisan Butchery Fundamentals at The School of Artisan Food
11th - 22nd August 2014
A unique two-week course exploring the craft of artisan butchery. This hands-on course has been specifically developed for existing butchers, chefs, business start-ups, small-holders and advanced home cooks seeking new skills and techniques for the fast-paced and evolving artisan food industry.
With the expert guidance of Andrew Sharp, a butcher with an interest in traditional methods, native breeds and sustainably reared meat, you will learn a comprehensive range of techniques over two weeks.
Please click below to book online or call us on +44 (0) 1909 532 171 to book you place
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