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Meat & Fish Cooking Classes

Our meat & fish cooking classes are designed to help you get more confident in cooking and preparing meat or fish, along with giving you inspiration for recipes using cuts of meat and fish that may be less familiar to you.

On all Seasoned courses we aim to teach a variety of techniques that you will use again in your kitchen at home.  Whether it is cooking the perfect steak for friends or pan frying fish to impress dinner guests.

New
Scotch eggs made on a meat cooking class

Best of British Meat

£165.00
This one day British meat masterclass is a celebration of the best of British meat.
View available dates
  • Sat 20th Jun 2020 10:15am Spaces Available
  • Sat 19th Sep 2020 10:15am Spaces Available
  • Sat 31st Oct 2020 10:15am Spaces Available
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Fish with Tim Maddams

£175.00
Join Tim Maddams for a day of fish cookery, learning all about how to source and cook delicious, sustainable seafood.  Recipes include a delicious fish curry, Italian classics like spaghetti alle vongole and learning how to hot smoked fish - a technique that can be used with different fish all year round.
View available dates
  • Fri 07th Feb 2020 10:15am 1 Space Left
  • Fri 09th Oct 2020 10:15am Spaces Available
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Tim Maddams

Game Masterclass – Tim Maddams

£185.00
Learn how to cook locally sourced game with former River Cottage head chef, Tim Maddams on this one day game Masterclass.  From skinning a hare, to breasting wild duck & making duck 'bacon' this is a course for a game enthusiast.
View available dates
  • Sat 08th Feb 2020 10:15am 2 Spaces Left
  • Sun 11th Oct 2020 10:15am Spaces Available
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Steak cooked at a cookery course for men

Men in the kitchen

£165.00

This fun one-day cookery course is designed for men who want to develop a sound repertoire of delicious, tasty dishes. If you are a man who rarely cooks, or if you know one, this course is ideal. It will help you to gain confidence in the kitchen and give you the building blocks for some great meals.

View available dates
  • Sun 17th May 2020 10:15am 2 Spaces Left
  • Sun 05th Jul 2020 10:15am Spaces Available
  • Sun 20th Sep 2020 10:15am Spaces Available
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New

Nose to Tail – Pig Butchery & Cookery Day

£175.00
Master the art of pork from nose to tail, with our one day pig butchery course. As well as learning the basic principles of pig butchery you'll learn to make and cook a whole host of porky products.   Led by Steven Lamb this course will expand your knowledge of food and increase your culinary repertoire.
View available dates
  • Sat 21st Mar 2020 10:15am 3 Spaces Left
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Meat & Fish Cooking Course

Our Best of British Meat course guides you through a range of meat, cuts and technique so you can make the most of meat produced in the UK. This could be just the thing if you've always wanted to know how to pick and cook the perfect steak.

Or possibly a game course might be more your thing? Do you regularly have a freezer full of pheasants and rabbits with no idea how to cook them? Our Game Cookery Course is taught by game hero Tim Maddams, and you’ll be cooking deliciously different dishes with game that you didn’t realise were possible.

Our fish cookery courses will walk you through many different ways to cook a variety of shellfish, seafood and more.

If you are a relative beginner when it comes to cooking meat then maybe one of our beginner coursesis a good place to start.

Sourcing Quality Meat

Good quality meat can be an expensive contributor to household food bills, so it makes sense to make sure you can cook it the best way possible. Whatever you've paid for the meat, you'll want to get the most out of it.

Yes, the quality of the meat can make a difference to the final dish. This doesn't mean that only expensive cuts of meat can produce delicious dishes. Cheaper cuts like beef shin work wonderfully for slow cooking. There are also many under-utilised cuts that are cheaper than things like loin or steak. Our chefs will show you what to look for in good quality meat, and then how to cook it for the best results. Where possible, we source all of our meat as locally as possible. Our local butcher supplies much of the meat on each course.