Mastering Steak and Sauces
Dates: Friday 14th February, 11.30am - 2.30pm
March 20th , 6.30pm to 9.30pm
Tuesday 2nd 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 14th February, 11.30am - 2.30pm
March 20th , 6.30pm to 9.30pm
Tuesday 2nd 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.
