DropWorks Distillery
(Serves 2-3)
1 Welbeck lamb neck fillet (approx 350g-400g)
50ml olive oil (plus 1 tbsp for frying)
1 large garlic clove crushed
Juice of half a lemon
½ tsp Greek oregano
2 sprigs of thyme finely chopped
¼ tsp sweet smoked paprika
¼ tsp ground cumin
Salt and pepper for seasoning to your taste
Come for the cheese, stay for the stories, and celebrate the best of British artisan tradition in an atmosphere rich with flavour and community.
This one-day course will allow you to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you will also gain a fascinating insight into the journey of a pig from farm to table.
Swap scrolling for a day packed with cooking and creativity this October half-term with The School of Artisan Food and the Harley Foundation.
