Head to one of Daylesford’s Organic Meat Butchery Masterclasses to learn everything you need to know about meat cuts, from tongue to tail, brisket to bavette. The first and only class in London to focus exclusively on organic meat, the evening will be a mixture of entertainment and learning. Each ‘Nose to Tail’ session will focus on a different animal, the first being beef on 26 November.
The evening will begin with an introduction to Daylesford’s organic story, followed by a live demonstration of breaking down a carcass, with plenty of tips on preparing various cuts of meat. Students will then have a go themselves, supervised by the experts. The class will finish with everyone sitting down to enjoy an organic supper featuring expertly cooked joints of meat paired with wines from Daylesford’s Wootton estate. Over the course of the evening there will be lots of tastings too, and students will take home an organic beef joint as well as a gift bag of Daylesford items.
Daylesford’s story began over 40 years ago when founder Carole Bamford decided to turn her family’s farmland into sustainable organic farming, first in Staffordshire and then in the Cotswolds. It is now known as one of the UK’s most sustainable farms, producing meat and poultry, fruit and vegetables and dairy products. They also have have a number of restaurants, shops and cafes across the country, plus a Cookery School at their idyllic Cotswolds farm.
Daylesford Notting Hill, 208-212 Westbourne Grove, London W11 2RH
Monday 26 November 2018, 7-10pm
Classes cost £160 per person, book online at daylesford.com or by calling 01608 731 700