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??

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 sauceTop 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.

Butchery & Cooking Masterclass; Leg of Lamb
Date: Thursday 20th 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

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..
The session will end with a the group sitting to enjoy the nourishing 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 ingredients to recreate a feast in your own home.
There is a maximum of 6 people on the Masterclass.
Date;
March 13th 2024 (11.30am to 2.30pm)
 

Butchery and Cooking Masterclass; The Ultimate Coq au vin
Date: February 6th 2024, 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 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.

Mastering Steak and Sauces
Dates: Friday 14th February, 11.30am - 2.30pmMarch 20th , 6.30pm to 9.30pmTuesday  2nd April, 6.30pm to 9.30pmMay 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 14th February, 11.30am - 2.30pmMarch 20th , 6.30pm to 9.30pmTuesday  2nd April, 6.30pm to 9.30pmMay 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.