Whole Animal Butchery
A deep dive into whole-animal craft, exploring structure, muscle groups and logic behind every cut. Students learn how to break down a carcass with precision, producing prime joints and oven-ready pieces that showcase true culinary mastery.
Cheesemaking
An exploration of fresh-curd, from the science of coagulation to the shaping, stretching, and setting that define soft cheeses. Learn how to transform milk into delicate, supple forms, and rich cultured fats. Occasional forays into firmer cheeses.
English Wine
A guided journey into the world of wine, exploring the methods and decisions that shape character, balance, and expression in every bottle. Develop a refined palate through tasting and pairing to understand how great wines are made.
Dry Aging
A focused look at contemporary methods that refine flavour, texture, and presentation through precision, control and innovation. Learn how current industry techniques and modern thinking can elevate end products.
