Butchery & Cooking Masterclass: Porchetta
Date:  Wednesday 30th April, 6.30pm – 9.30pm

Learn how to debone a pork shoulder and create your own garlic, rosemary  and fennel stuffed Porchetta with salsa verde and all the sides -  the ultimate prep-ahead dish for impressing a crowd.

Top level butchery and professional cooking go hand in hand. Parson’s Nose has both!

Welcome our new selection of Butchery and Cooking Masterclasses, exclusively at Parson’s Nose.

For those who are interested not only in how to master the essential butchery skills from the best in the business, Parson’s Nose has gone one step further since the culinary titan Camilla Schneideman joined our team.

These 3 hour sessions will be small, personal and fundamental in pushing your skills to the next level.

Watch as the Parson’s Nose butchers demonstrate precisely how to craft the art of butchery on some of the most popular cuts. Then it’s over to you!!

Camilla will then take you through the steps to create a truly memorable meal with the meat you have butchered.

Then it is time to enjoy the fruits of your labour and dine on your cooking, accompanied by some fine vintage wine from our partners Lea & Sandeman.

Rarely do we get the opportunity to be taught by a top level butcher or a chef of Camilla’s pedigree. To have them both in the same room is like finding the golden ticket.

There is a maximum of 6 people on the Masterclass.

Included:

• Butchery session
• Cooking session
• All ingredients
• All equipment
• Meal and wine
• Prepared meat to take home with you to recreate the meal again.
  

Butchery & Cooking Masterclass; Rack of Lamb
Date: Thursday 6th March, 11.30am – 2.30pm

Learn how to prepare a French trimmed rack of lamb and cook the perfect Herb crusted rack of lamb with Romesco sauce

Top level butchery and professional cooking go hand in hand.  Parson’s Nose has both!

Welcome to our new selection of Butchery & Cooking Masterclasses, exclusively at Parson’s Nose.

For those who are interested not only in how to master the essential butchery skills from the best in the business, Parson’s Nose has gone one step further since the culinary titan Camilla Schneideman joined our team.

These 3 hour sessions will be small, personal and fundamental in pushing your skills to the next level.

Watch as the Parson’s Nose butchers demonstrate precisely how to craft the art of butchery on some of the most popular cuts. Then it’s over to you!!

Camilla will then take you through the steps to create a truly memorable meal with the meat you have just butchered.

Then it is time to enjoy the fruits of your labour and dine on your cooking, accompanied by some fine vintage wine from our partners Lea & Sandeman.

Rarely do we get the opportunity to be taught by a top level butcher or a chef of Camilla’s pedigree.  To have them both in the same room is like finding the golden ticket.

Included
Butchery session
Cooking session
All ingredients
All equipment
Meal & and wine

Prepared Rack of Lamb to take home with you to recreate the meal again.

Date: Thursday 20^th March, 6.30pm – 9.30pm

Learn how to bone and roll a leg of lamb before marinating in Baharat spice mix, garlic and herbs and roasting to perfection, served with saffron & pomegranate rice.

Top level butchery and professional cooking go hand in hand.  Parson’s Nose has both!

Welcome our new selection of Butchery & Cooking Masterclasses, exclusively at Parson’s Nose.

For those who are interested not only in how to master the essential butchery skills from the best in the business, Parson’s Nose has gone one step further since the culinary titan Camilla Schneideman joined our team.

These 3 hour sessions will be small, personal and fundamental in pushing your skills to the next level.

Watch as the Parson’s Nose butchers demonstrate precisely how to craft the art of butchery on some of the most popular cuts.  Then it’s over to you!!

Camilla will then take you through the steps to create a truly memorable meal with the meat you have butchered.

Then it is time to enjoy the fruits of your labour and dine on your cooking, accompanied by some fine vintage wine from our partners Lea & Sandeman.

Rarely do we get the opportunity to be taught by a top level butcher or a chef of Camilla’s pedigree.  To have them both in the same room is like finding the golden ticket.

Included

Butchery session
Cooking session
All ingredients
All equipment
Meal  and wine

Prepared Leg of Lamb to take home with you to recreate the meal again

Butchery & Cooking Masterclass; Cote de Boeuf
Date: Thursday March 13th, 11.30am - 2.30pm
Tuesday April 22nd, 6.30pm - 9.30pm

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 wine

Prepared Cote de Boeuf to take home with you to recreate the meal again

Mastering Steak and Sauces

Dates: Friday 14^th February, 11.30am - 2.30pm
Tuesday  2^nd April, 6.30pm to 9.30pm
May 8th 2024, 11.30am to 2.30pm

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.

Dates:

Friday 14^th February, 11.30am - 2.30pm
March 20^th , 6.30pm to 9.30pm
Tuesday  2^nd April, 6.30pm to 9.30pm
May 8th 2024,11.30am to 2.30pm

Included

Butchery session

Cooking session

All ingredients

All equipment

Meal  and wine

Prepared steak to take home with you to recreate the meal again.

Learn some of the classic joints and cuts in this three hour session with one of our head butcher.

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 5.30pm to 8.30pm 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 them 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.