About the course

With an increasing number of eateries adopting a more sustainable approach to their business, the ‘nose to tail’ philosophy has risen in popularity. Nose to tail involves using every part of an animal possible to minimise the likelihood of creating food waste.

This practical butchery masterclass involves the breaking down of a pig or sheep into the primary and secondary cuts, and covers a variety of preparation methods, including sausage making.

Chefs will understand the importance of seasonality and explore the merits of adopting a nose to tail approach.