Nose to Tail – Culinary Showcase Workshop

Learn sustainable skills with this butchery masterclass

Summary

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.

What is Nose to Tail – Culinary Showcase Workshop?

Key learning areas

Butchery
Pork
Lamb
Zero waste
Secondary cuts

Duration

One day

Cost / Funding

Closed cohort of 10-12 chefs: £1,850 + VAT

Individual chef attendance to open cohort: £185 + VAT

Level

Level 3, Level 4

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