Ultimate Butchery & Cooking Courses

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.

Butchery & Cooking Masterclass; Porchetta

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.

Read more Read less
Butchery & Cooking Masterclass; Rack of Lamb

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.
Read more Read less
Butchery & Cooking Masterclass; Leg of Lamb

Butchery & Cooking Masterclass; Leg of Lamb
Date: Thursday 15th May, 6.30 - 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
Read more Read less
Butchery & Cooking Masterclass; Cote de Boeuf

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
Read more Read less
Butchery and Cooking; The Ultimate Coq au vin

Butchery and Cooking Masterclass; The Ultimate Coq au vin
Date; Thursday February 6th, 6.30pm to 9.30pm

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

Join Camilla Schneideman in our brand new Parson’s Nose HQ kitchen, as she teaches you to cook one of the ultimate classics of the French Bistro.

Learn the butcher’s art of jointing a chicken, then slowly browning the skin and immersing it in wine or stock until cooked to perfection.

With these skills you will unlock a whole new culinary repertoire, as you’ll soon discover more dishes to cook from all over the world using the very same skills.

In this hands-on masterclass, you’ll also learn to make a delicious Pomme dauphinoise, the ultimate accompaniment.

At the end of the class, you’ll sit down to enjoy your bistro feast together - and no French Bistro meal would be complete without wine, chosen by our friends at Lea & Sandeman to compliment the dish to perfection.

The Parson’s Nose Masterclasses are a blend of butchery, cookery 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 chicken to take home with you to recreate the meal again.
Read more Read less
Butchery and Cooking; Mastering Steak and Sauces

Mastering Steak and Sauces
Dates: Friday 14th February, 11.30am - 2.30pm SOLD OUT
Thursday 20th March, 11.30am - 2.30pm
Tuesday 2nd April, 6.30pm to 9.30pm
Thursday 8th May, 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 a steak and the sauces that you have made, to recreate a feast in your own home.

Included
Butchery session
Cooking session
All ingredients
All equipment
Meal and wine
A steak and the sauces you have made to take home with you to recreate the meal again.
Read more Read less
Ultimate Butchery Masterclass

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 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 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, having a true butchery experience !

The price is per person.
Read more Read less

Course Detail

Limited to 6 people, the sessions will cover skills and repertoire that every good cook needs, like mastering steak and sauces, how to bone out a leg of lamb, and French bistro classics. etc etc

The 3 hour sessions will take you through everything you need to know from start to finish and ensure that you can repeat time and time again.

These classes combine demonstration and hands-on cooking, and at the end you get to enjoy the meal that you and Camilla have produced (excluding the Ultimate Butchery Masterclass).

Each session is limited to 6 people and they will get booked up very quickly. They are a permanent fixture and will be running every month.

If you want to learn from the very best, reserve your spot now.

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.

Here are some of our best recipes

Delicious Leftover Turkey Curry Recipe by Parson’s Nose

Turn your Christmas leftovers into a comforting curry masterpiece.

Chicken Katsu Curry Recipe: A Hearty Dish to Keep the Cold Out

As the weather turns colder, there’s nothing quite like a hearty, warming meal to keep you cosy, and Chicken Katsu Curry is a perfect choice. Read our recipe now.

Classic Cottage Pie Recipe for British Food Fortnight

Cottage pie is the ultimate comfort food for the autumn season, made with rich minced beef, topped with creamy mashed potatoes, and baked to perfection. Read our recipe for this classic dish now.

Our Guide to the Perfect Summer BBQ: tips, recipes, and more from Parson's Nose

Whether you're a seasoned pitmaster or a BBQ beginner, our guide will help you create an unforgettable outdoor feast.

Sticky-Sweet Korean Barbecue Ribs Recipe: A Fusion Feast from Parson's Nose

Enjoy our take on Sticky-Sweet Korean Barbecue Ribs and serve up something to remember this BBQ season.

The Best BBQ Ribs Recipe from Parson's Nose

Learn how to make our perfectly tender, smokey BBQ ribs for your BBQ this summer.

Savour the Flavours of Greece: A Delicious Greek Gyros Recipe from Parson's Nose

We invite you to embark on a culinary journey to the Mediterranean with our mouthwatering Greek Gyros recipe.

Delicious Burger Tacos: A Fusion Feast by Parson’s Nose

Burger Tacos are a fun, delicious fusion that will delight your taste buds and impress your guests. Let’s dive into this easy-to-follow recipe and make a delicious meal.

Home-Style Lamb Curry

Perfect for cosy dinners at home that are packed with flavour and warmth, try our recipe for a delicious lamb curry.

Tandoori Lamb Chops: Alternative ways to use lamb this spring

With spring drawing closer, the promise of summer BBQ is not far behind. Take our twist on classic lamb chops and spice up your cooking this spring.

A savoury classic: Our recipe for a traditional meat pie

Explore the art of crafting a classic meat pie with an easy-to-follow, timeless recipe.

Unleashing Flavour with Beer Braised Beef Short Ribs in Red Wine Sauce

There's a certain elegance in the slow braise of beef short ribs, transforming them into succulent, fall-off-the-bone delights enriched with flavour.

Easy Mushroom Risotto

Creamy, delicious, and easy to make. What more could you ask from a recipe?

Chicken and Jerusalem Artichoke Soup

Warming and seasonal, this chicken and Jerusalem artichoke soup is an ideal quick but delicious dinner or lunch that helps you step away from tinned soups.

Pasta Alla Vodka

Pasta alla vodka is inspired by Italian and New York cooking styles and flavours, a rumoured favourite of model Gigi Hadid; it has been a big hit recently.

Carrot & Apple Muffins

Delicious and filling, these make an ideal breakfast or afternoon snack with a cup of tea or coffee.

Seafood Linguine

Our easy-to-make seafood linguine is the perfect, fresh dinner to add to your weekly menu. Using fresh fish and hearty Italian pasta, this dish is bound to make you feel like you’re eating fresh food on the coastline of Italy.