Welcome Camilla Schneideman
Camilla has the CV of a culinary titan. Apart from being a highly accomplished chef herself, Camilla founded the Divertimenti Cookery School and then ran the world famous Leiths School of Food and Wine for over 16 years.
The pedigree of Leiths and more importantly Camilla cannot be underestimated. In terms of teaching how to cook, Camilla has a permanent seat at the global food table.
Our exciting news is that Camilla has joined the Parson’s Nose team.
Apart from working with our butchers on cooking tips and helping the kitchen to perfect our Restaurant Meal Collection, Camilla will be running monthly small and personal cooking courses at our HQ in Parson's Green.
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Mastering Steak and Sauces Masterclass
£195.00
Read moreNext Date: 11th October 6:30 - 9:30 pm
Learn once and for all how to choose the best cut of steak for your menu and budget, and how to guarantee a perfect cook every time.
When the provenance of your Parson’s Nose meat is guaranteed, you don’t need to choose fillet every time to achieve steak perfection. In this masterclass with an experienced Parson’s Nose butcher and cookery school aficionado Camilla Schneideman, you’ll discover the differences between the cuts, uncover their superpowers (it’s all in the cooking!) and learn to perfect some classic and modern sauces, including a bearnaise of course!
When the hard work is done, you’ll sit down to enjoy the fruits of your labour with a glass of wine specially chosen to match by our friends at Lea & Sandeman.
The Parson’s Nose Masterclasses are a blend of butchery, demonstration and hands-on cooking. You will take an active part in the preparation and cooking, and best of all, you’ll take home the prepped ingredients to recreate a feast in your own home.Included
Butchery session
Cooking session
All ingredients
All equipment
Meal and wine
Prepared steak to take home with you to recreate the meal again.
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Butchery & Cooking Masterclass; Cote de Boeuf
£195.00
Read moreNext Dates (6:30pm - 9:30pm):
13th November
The Cote de Boeuf is one of the mighty beef cuts, synonymous with luxury events.
Join Camilla Schneideman at Parson’s Nose HQ for a Butchery and Cooking masterclass on the Cote de Boeuf.
You will learn the butchery skills and tricks from our highly experienced butcher and then Camilla will take you through the ultimate cooking techniques, before you prepare a meal fit for a king using all your new skills..
At the end of the session you will sit down with the group to enjoy the meal you have helped to create, with a glass of something delicious to match, chosen by the experts at Lea and Sandeman.
The Parson’s Nose Masterclasses are a blend of demonstration and hands-on butchery and cooking. You will take an active part in the butchery, preparation and cooking, and best of all, you’ll take home the prepped meat to recreate a feast in your own home.
Included
Butchery session
Cooking session
All ingredients
All equipment
Meal and winePrepared Cote de Boeuf to take home with you to recreate the meal again
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Ultimate Butchery Masterclass
£215.00
Read moreNext Dates (4pm - 7pm):
18th October | 8th November | 6th December | 10th January | 24th January | 7th February | 28th February | 21st March
Learn some of the classic joints and cuts in this three hour session with one of our head butchers.
Maximum course size 6 people.
You will learn a number of practical butchery skills to;
Fully debone a chicken
French trim a rack of lamb
Bone out and tie a shoulder of pork
All of the meat you butcher is yours to take home at the end of the session.
The class runs from 4.00pm to 7.00pm at our Studio Butchery on Heathman's Road in Parson's Green.
Simply choose the date you want from the drop down menu and you will be sent all the details.
The Masterclass will start with introductions, something to drink and some nibbles. Our butcher will then demonstrate each of the skills, then it's over to you to repeat.
This is a hands on experience and not a demonstration. Therefore you will be getting involved.
The price is per person.
Terms and conditions
As there are very limited places on our courses, it is difficult to deal with last minute cancellations.
Courses can be cancelled or transferred to another available date in writing up to 1 week (7 days) before the course date. Please email info@parsonsnose.co.uk if you need to cancel or change your booking.
After this, courses are non-refundable & non-transferrable, but you may send someone in your place.
Please inform us of any allergies on booking. If we cannot accommodate you on the class (for example if the whole menu would need to be different) we will let you know.
Students must be 18 or over. 14 -17 year-olds may attend with an adult who is also taking the class.
Our teaching kitchen is reached by climbing stairs. We therefore regret that our courses are not suitable for students who would not be able to easily climb to the second floor.
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