Our class is designed to arm you with all the basics you need to practice the craft of butchery in your own home. Learn how to truss & joint a chicken, butterfly and chicken, de-bone and roll a lamb leg whilst Frenching the shank and lastly score, roll and tie a pork belly roast. The best bit, you get to take home all of the wonderful food prepared. The class concludes with a light meal and a glass of wine.

Duration: Approx. 3.5hrs
Cost: $325

If you would like to attend this class, please contact us and make a booking:

T: (02) 9328 0402
E: info@victorchurchill.com.au

 

For all class timetables please refer to the schedule and book in advance.

•  For all butchery classes, students will take home a Victorinox boning knife.

•  Class numbers vary from 3 to 8. 

•  Private or advanced master classes are available upon request. 

•  All classes include Cape Mentelle wine and start with a light supper. A more substantial meal is served either during or at the end of the class.

•  All classes excluding L’atelier de Charcuterie are held on week-day evenings between 7pm-10.30pm. L’atelier de Charcuterie is held on Sundays from 9.30am – 3.30pm.

•  Items prepared by students in all butchery classes, sausage making and L’atelier de Charcuterie are yours to take home at the end of the class.

 
 

OTHER CLASSES