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Pork Butchery and Charcuterie – last few spaces

We’re down to our last few spaces on the Pork Butchery and Charcuterie course on the 13th November. A brand new mincer arrived for the cookery school today and I’m getting very excited about the day. Steve Rossiter will be kicking off the day doing his butchery thang, with Lap-fai Lee leading us the rest of the day and introducing us to the world of charcuterie.  We’re planning to run this course just once a year, every autumn, so grab your place while you still can. More details and online booking can be found by clicking here.