A Christmas gift idea with a difference
Butchery Courses at Garlic Wood
Since running our first butchery course in 2013 these regular sessions have become increasingly popular - so much so that with a few exceptions we now run courses every week throughout the year.
The courses are popular with everyone from home-chefs, smallholders, people dreaming of giving up the 9 to 5 for Good Life-style self sufficiency, through to those who just have a passion for understanding where their food comes from and want to learn a new skill.
Lamb or pork butchery courses
Our butchery courses are all run in small groups of no more than 4 people. We like to make sure that they are as hands on as possible, so we keep the numbers small and make sure everyone is involved. Because of our focus on high-welfare, ethical livestock farming and on the traditional skills of the 'no-waste' nose-to-tail butcher we place a focus on working with whole carcasses and teaching the full process of butchery from start to finish.
We offer a choice of lamb or pork full day butchery courses. The full day butchery classes include breakfast and lunch and cover everything from discussion about the best tools and equipment to use, what to look for when selecting good quality high-welfare lamb or pork before then spending the day breaking down the whole carcasses into a selection of joints and cuts (including learning the all-important butchers knot!). On the pork butchery course we also include a session on how to cure your own proper butcher's bacon.
"Absolutely fantastic course, if you have interest in knowing where your food comes from then this course will really interest you as it did I. The tuition is superb, never a moment where you are standing around doing nothing, Its very hands-on, Paul is obviously very passionate and knowledgeable about his profession which shows"
Derek W. Sept 2019
The sausage-making course is designed to demystify and teach the process of sausage-making for the home cook. A well-made sausage using good fresh ingredients and the best high-welfare free range pork is every bit as good as any whole cut of meat. We want to break down the image of sausages as the 'hiding place' for all sorts of odds and ends and to demonstrate that a proper sausage is a million miles away from the processed supermarket 'banger'. We teach a method that uses no preservatives or chemical additives, and one that can be used at home.
Most importantly after all our butchery and sausage-making courses our guests get to take home a selection of their handiwork to share with friends and family.
"Excellent course and I can’t recommend it highly enough. Very informative and run by wonderful people"
How to buy
Our butchery and sausage-making courses are available to buy online here. They make an excellent gift for Christmas or birthdays so as well as offering specific dates on our website we also offer the option to buy an undated gift certificate. This will be valid for 12months from the date of purchase and all the recipient has to do is select a date from our website and when they're ready and we'll book them a place.
Come and join us on of our courses. Learn a new skill, make some new friends, and take home a selection of produce to enjoy at home.
Paul, Nov '19
"I can wholeheartedly recommend the butchery course at Garlic Wood Farm to anyone who is interested in learning or simply loves cooking or preparing their own food from scratch. I was gifted the lamb butchery day as a very welcome birthday present and when I attended the course I had a truly enjoyable day along with three friendly livestock owners where we all learned and practised solid butchery skills, completely breaking down a whole lamb into individual, neatly tied joints. Communication was timely and comprehensive and Paul was an excellent host, plying us with home grown bacon rolls and delicious coffee when we arrived and fantastic beef hot pot for lunch, followed by wonderful home-made scones and clotted cream - yum! He took us through the whole process of lamb butchery skillfully and with great patience, explaining and demonstrating, then supervising as each of us followed his lead. He understands his craft very well and is passionate about helping others to learn, answering any question and helping/correcting as necessary. I came away proudly bearing some delicious different cuts of the lamb and with lovely memories of a great day"
Paul B, Mar '19
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