The School of Artisan Food
With the guidance of our expert tutors, Rich Summers and Chris Moorby, take an in-depth look at all things beef on this specialist two-day course.
This practical course is ideal for anyone wanting to learn introductory knife and butcher's block techniques, or build on existing knowlegde. On this course, you will work with the very best native Bristish beef, breaking it down into primary and secondary cuts. You wil learn the many culinary uses for each part, whilst exploring the factors which affect quality.