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Course Spotlight: Butchery

I’m really excited about some of our upcoming new courses, not least the Butchery workshop that we’re running in collaboration with master butcher Steve Rossiter on the 14th April. Steve is a bit of a local legend around these parts, founding Birmingham’s first organic registered butchers in Mary Vale Rd, Bournville. Steve has agreed to help me run an evening workshop where we explore beak-to-tail butchery of poultry birds, along with some tasty and impressive ways of cooking them.

butchery poultry logo

We’ll start the evening with a whole chicken (one between two). Steve will then teach us how to respectfully joint it, and show us what else we can do with the various joints. Then I’ll take over, and lead us in some fantastic chicken recipes that show off your new found butchery skills and taste amazing too! We’ll be making butterflied chicken breast stuffed with homemade chorizo, chicken Raz al Hanout with minted cous cous, and pan fried chicken livers with a wild green salad. Anything we don’t cook, you get to take home and show off your new skills with!

The first course is on Wednesday 14th April from 6.30pm-9.30pm, and is a snip at just £50, which includes all the ingredients and equipment, course notes, and a full stomach! There’s still a few places available, so email tom@loafonline.co.uk to book your place!

Fingers crossed, we’re going to be able to offer a lamb-in-a-day type butchery experience in the Summer too!

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