Here at Parson’s Nose, we believe in our customers getting the most out of our produce. And so this year our successful Customer Experience evenings are back! We will be hosting butchery and cooking demonstrations, complete with complimentary food and wine by our partners Lea & Sandeman, nutritious facts from famed nutritionist Sarah Green and commentary from our very own Tony Hindhaugh.
If you are interested in learning a little bit more about the world of butchery, fancy trying your hand at some yourself, or you just enjoy tasty food and wine, our Customer Experience Evenings are perfect for you. There will even be some useful tips and tricks for the expert cook! Plus, this year we will be inviting some special guests to cook for you (more on this to follow!)
Due to the current outbreak of COVID-19, our Customer Evenings have been suspended. Further information will be provided as to when they will be continuing. Any queries regarding Customer Evenings can be directed to email@example.com. Safety is, of course, our primary concern and we are wishing everyone a safe couple of weeks!
This year’s event dates are:February 20th Beef
March 19th Lamb
May 21st Chicken
June 25th Beef
July 23rd Beef
August 20th Lamb
September 24th Pork
October 22nd Beef
November 26th Turkey
December 10th Turkey
Due to the popularity of these events, spaces are limited. If you would like to attend, please RSVP with your name and preferred date to firstname.lastname@example.org to book in!