BUTCHERY & FARMING COURSES
With a world becoming more dominated by agri-business, our courses are an opportunity to learn about agri-CULTURE - sustainable, organic farming with best practice in animal husbandry and the production of good food.
In our butchery we share our knowledge of traditional butchering methods and give you the chance to experience this craft for yourself.
We offer various courses to those interested in learning about sustainable farming and ethical beef and lamb production.
See below for details of the different courses, prices, and our upcoming dates.
COURSE DATES & COSTS
We will have 6 places available per course
Conscious Meat Course: £140
February 8th (Lamb)
February 15th (Beef)
February 22nd (Lamb)
March 7th (Beef)
March 14th (Lamb)
March 21st (Beef)
April 11th (Lamb)
April 18th (Beef)
April 25th (Lamb)
May 2nd (Beef)
May 9th (Lamb)
May 16th (Beef)
All the Fun in Making Sausages: £50
*No upcoming dates scheduled
Thank you Jayne and Michael for a wonderful day. Thank you Peter for your knowledge - and jokes! I have learnt so much today and feel very fortunate to have spent the day with you all.
I cannot recommend this day out highly enough. It was educational, entertaining, and very very enjoyable.
Fantastic day with a very friendly feel. The information provided was exceptional and I look forward to doing another course in the future.
Brilliant course. Particularly enjoyed the ideas on sustainable farming.
LEARN MORE ABOUT THE COURSES
Conscious Meat Course
Why eating grass-fed meat is important for your health, animal welfare, the quality of the soil and reduction in climate change
8:30am – meet at the farm and enjoy a full English breakfast using our own and locally produced eggs, bacon, bread, sausages
9:30am – walk the farm with Michael Duveen who will share his knowledge and experience on farming in a conscious way
10:30am – take part in some butchery with Jayne Duveen who has a wealth of knowledge on farming and food production & Peter Martyn-Smith who is a long-experienced butcher
2:00pm – lunch with biodynamic wines and recipe ideas on how to best use various cuts
All the Fun in Making Sausages
There is more to the British Banger than meets the eye and here you have the opportunity to roll up your sleeves and make your own from beginning to end.
2:30pm–4:30pm – sausage making ending with sausage tasting