with Award-Winning Chef Rob Green and Master Butcher Andrew Radford.
Continuing our range of meat, game and butchery courses this time we move to pork, Pork raised here at Carlton on the estate to be precise. In this busy and informative class, you will learn how to both cut some of the most popular cuts, plus curing your bacon and making sausages to take home with you. In addition, a couple of recipes using some of the cuts you will prepare.
There will be a maximum of six people only ion the course as it is a busy and intricate class. You will take home your bacon and sausage and there will also be a chance to buy some of the cuts of pork as well.
Presenting this course is one of our favourite chefs, Rob Green and master butcher Andrew Radford.
Rob has been in the restaurant business for over 25 years and fifteen of those years as chef-owner of award-winning Greens in Whitby. Here, he was not only national seafood chef of the year for his careful and considered fish cookery, but he worked closely with Andrew on his meat offering at Greens.
Andrew is a master butcher from Radford’s Butchers of Sleights near Whitby. His family has been in the butchery trade for 150 years. Andrew has won the Meatex British lamb display competition and the prestigious Meat and Poultry News trophy. Radford’s specialise in selling locally reared meat and believes that knowing where meat has come from and how it has been bred ensures his customers get the finest quality.
about the course
This full-day class is open to all and promises a busy and intense day working through many butchery and cooking techniques and skills.
The class is a mixture of demonstration and is also very much hands-on. We do all the washing up, and all you have to do is come and have fun and learn new skills.
There will be no more than six in the class, and every student will have a workstation space.
You will enjoy this course if you want a better understanding of how to cut, prepare and cook cuts of pork including bacon and sausages under the guidance of a master butcher and an award-winning chef.
by the end of the course
You will leave Cooks with the understanding of the many cuts of pork how to prepare them and a selection of inspirational recipes. All dishes are made from scratch and include a range of essential skills.
Guests should aim to arrive for refreshments at 9.30am; the class will begin at 10.00 am and ends around 4 pm.
(Includes; morning coffee, full-day tuition, all ingredients, light lunch and a recipe folder to take home)
We recommend you come and enjoy a little luxury the night before
Should you wish to stay over, we have accommodation in the house with sixteen luxurious bedrooms created by Lady Gerald Fitzalan Howard.
Accommodation: Double room: £125.00 (inc. breakfast) Single room: £95.00 (inc. breakfast)***
Level: Open to all
** Please refer to our terms and conditions of booking on minimum and maximum course numbers
*** We have a range of accommodation at Carlton Towers, including the house, 3-bed cottage in the grounds and 1-bed apartment in the Coach House and will be allocated based on numbers staying. Please ring for further details.