I was chatting to Steve Rossiter (who runs Birmingham’s only registered organic butchery) last night at our joint poultry butchery workshop, and amidst general chit chat, he quietly mentioned that he’s throwing a charity hog roast outside his shop for Christmas. Brilliant!! If you’ve ever been to Rossiters for meat in the week running up to Christmas, you’ll know there’s always a queue going out the door, with Paul Leverton from the deli opposite often running across the road with hot teas and coffees for the crowds. Steve says the 23rd December is normally the busiest day for order pick-ups (you really must pre-order if you want any joints of meat or turkeys/geese that week!), so this year he’s asked one of his farmers, Adrian to come up from his farm in Stroud with a pig and a hog roasting oven, and feed the hungry hordes outside the shop. Steve’s throwing in the pig, and Adrian’s coming out of his own good will, all to raise a bit of cash for Acorns Children’s Hospice. So if you’re ordering meat from Rossiters this Christmas, come and pick up on the 23rd December, have a hot pork roll, and give generously to Acorns!
You can pre-order your meat by popping into the shop at 247 Mary Vale Road, Bournville, or by calling 0121 458 1598. I’ve ordered a rib roast this year and will definitely be picking up on the 23rd!
Last night saw another great collaboration with local artisan butcher Steve Rossiter, as Loaf ran it’s first lamb butchery workshop. We started off the evening with a grand tour of the locally reared organic Texel lamb that Steve had brought along, pointing out the familiar and the unfamiliar cuts. Steve then got to work on one side of the lamb, showing us the traditional butchers cuts. Under his expert guidance, he then passed over his knives and saws to the students, who got to work on the other side of the lamb, taking off first the leg, then the breast, chump, loin, rack, shoulder, and finally the neck – all done very skillfully!
We then had a break to eat our starter – chump chops with cannelini beans and salsa verde, washed down with a nice Cote du Rhone. It was back to the butchery soon though as Steve demonstrated how to bone out all of the joints we’d created, giving us lots of tips on knife skills. He then demonstrated stuffing and rolling on the breast of lamb joint (stuffed with a nice dry spiced chickpea stuffing), and taught us all how to tie proper butchers knots. The students then picked the joint they’d like to take home, and stuffed and rolled it themselves. Finally we sat down to a beautiful slow cooked neck of lamb curry with basmati rice and cucumber raita. All in all it was a fantastic evening, and I learnt just as much as the students. Steve is an incredibly talented butcher who shares his huge knowledge and passion with gladness and patience. It makes me realise just how important it is to cherish the artisans we have around us, in any area, but especially in food.
Our next Butchery: Nose to Tail Lamb is on the 10th November, 6.30-9.30pm, and there’s still spaces – book now by emailing email@example.com
I just spent an enjoyable hour with Steve Rossiter at his butchers shop in Bournville. Steve showed me around his meat hanging cold rooms, we chatted about the business a bit, and then he proceeded to demonstrate how to take apart a side of lamb. It’s fascinating to watch a craftsman at work, and even though he slowed down for me, he still did it bloomin’ quick! I’m getting really excited about our next collaboration, a Lamb Butchery workshop on the 20th October. I really like working with Steve, and love having the opportunity to put on courses like this for people, mainly because I just want to learn it all myself too! I’ll be writing the course description for the workshop up in the next few days, so stay peeled to the cookery school pages for that. In the meantime, here’s a pic of Steve at work with his meat cleaver splitting a lamb in half:
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.
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 firstname.lastname@example.org 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!