UPDATE! January & February workshops are now fully booked. 

New date added: April 9th & 10th 2016

We’re very excited to be hosting two workshops from our friends at Salt Box. These weekend courses bring you an evening of all things porcine, followed by a butcher’s breakfast for you and a friend.

 

 

The workshop begins on Saturday night with an introduction into the world of pig, salt and time, and the myriad of delights that can be created with these three humble ingredients.  The focus will then narrow down onto the carcass with a detailed deconstruction from butcher, charcutier and chef, Paul Burton, who will look at English and Continental butchery styles and their respective virtues.  You will then have the chance to roll up your sleeves and get stuck in, making bacon, ham, sausages and terrines, taking your wares away with you at the end of the workshop.

 

Throughout the evening you will be fuelled with Salt Box charcuterie, Hart’s Bakery bread and a little tipple to wet the whistle.  

 

You will then return on Sunday morning for the final part of the course, before enjoying a well earned breakfast with your lucky guest.

 

This will make a great Christmas present to buy someone special, as you just might get rewarded with a hearty breakfast!

 

To book your place visit http://www.saltboxworkshop.com/ticketshop