Wine flowed as the following two courses arrived: crispy hogweed alongside deep-fried pigeon leg and smoked fallow deer tartare with a speckled quail eggshell housing its sunny yolk. We sang along to Nelly and Travis Tritt while the dishes kept coming: garden fresh gazpacho, cold smoked oysters scented with fresh yarrow and sorrel, rabbit fillets atop a Caesar salad, grilled rabbit haunch full of pancetta-wrapped pigeon breast.
This was no rustic smorgasbord; it was a serious tasting menu that told a story about how the seasonal, local products of this specific place became the elegant plate of food before me.
(Group courses are sooner or later and price 100 British kilos, or about $120, per person. Along with the classic course, there are chef collaborator days and special seasonal courses that range from £85 to £180.)
Other butchery courses
These stateside spots also offer butchery courses:
Chicago Meat Collective’s hands-on hog butchery course involves breaking down animals which are culled from an area farm supporting humane and sustainable farming practices, after which heading home with 10 kilos of cookable cuts and charcuterie ($250 for a three-hour course).
At Chop Shop Butchery in Asheville, N.C., you’ll be able to butcher a complete hog or lamb, a front quarter of beef and even fish while having fun with local beers and ciders (classes range from $80 to about $150).
Skill-building, multiday courses at Farmstead Meatsmith near Tulsa, Okla., include pork preservation, sausage-making, harvesting innards, confit-making and butchery. The “Family Pig” course will leave you with working knowledge of find out how to harvest two pigs ($1,390 for the three-day course).
The Meat Hook in Brooklyn, a complete animal butcher that works exclusively with family-run farms in Latest York State, offers a variety of butchery and sausage-making courses (classes are about $100).
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