How to debone a pork shoulder and create your own garlic, rosemary & fennel stuffed Porchetta with salsa verde OR Roasted sage, fennel & lemon stuffed shoulder of pork with celeriac puree and all the trimmings.

****** April 30th, 2025 ******

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 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
- Un prepared meat to take home with you to recreate the meal again. - Shouldn't we say 'prepared' here??

How to prepare a French trimmed rack of lamb and cook the perfect Herb crusted rack of lamb with Romesco sauce
March 6th 2025
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 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.
IncludedButchery sessionCooking sessionAll ingredientsAll equipmentMeal  and wineUn prepared meat to take home with you to recreate the meal again. - Shouldn't we say 'prepared' here??

How to bone and roll a leg of lamb before marinating in Baharat spice mix (or could say Turkish spices), garlic and herbs and roasting to perfection,  served with saffron & pomegranate rice.
March 20th, 2025
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 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.
IncludedButchery sessionCooking sessionAll ingredientsAll equipmentMeal  and wineUn prepared meat to take home with you to recreate the meal again. - Shouldn't we say 'prepared' here??

Bone broth (otherwise known as stock), has been making the headlines in recent years for it’s health boosting benefits. But the power of this simple ingredient has been known for centuries. From a Jewish chicken soup to cure a cold, to an energising Thai tom yum, almost every culture has recognised the worth of slow cooked bones and vegetables, as well as the depth of flavour you can achieve by learning to make your own.
 
Join Camilla Schneideman at Parson’s Nose HQ for a masterclass on bone broth and its many uses. She’ll teach you to make a white and brown stock, and cooking with the group, you will help to create quick and easy dishes that highlight the flavour you can achieve by enhancing a simple broth, such as Chicken, miso and soba noodle ramen; or French onion soup.
 
You’ll learn about storing your stock, and lots of tips on easy recipe swaps. And the best part? Sitting down with the group to enjoy the nourishing lunch 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 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.
Date;
March 13th 2024 (11.30am to 2.30pm)
 

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.  Once you have mastered the art of jointing a chicken, slowly browning the skin and immersing it in wine or stock until cooked to perfection, 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 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:
February 6th 2024 (6.30pm to 9.30pm)
 

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 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 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:
February 14th 2024 (11.30am too 2.30pm)
March 20th 2024 (6.30pm to 9.30pm)
April 2nd 2024 (6.30pm to 9.30pm)
May 8th 2024 (11.30am to 2.30pm)