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Our hands-on butchery classes are designed to take you back to basics.

At The Ginger Pig we give you a good grounding in traditional butchery skills and teach you how to buy meat and get the most from each cut. As a nation we have become a bit disconnected with the food we eat, often buying even fresh ingredients in sealed bags and plastic trays. Our butchers spend time with everyone, and each masterclass takes an in depth look at one meat type or skill. Our meat classes are aimed at enthusiasts and keen cooks who want to get stuck in and pick up a new skill, and learn more about where meat comes from in the process. The six classes we offer are pork, lamb, beef, seasonal game, poultry and sausage-making. Classes last three and a half hours and cost £155 per person, which includes a hands-on butchery lesson and a two-course supper with wine, as well as the joint or sausages you have prepared in your class to take home.
Q Where are the classes held?

Our pork, beef, lamb, game, poultry and sausage making classes are in our Moxon Street shop in Marylebone or our Askew Road shop in Shepherds Bush. Our group and corporate evenings are also held in our Moxon Street shop in Marylebone or our Askew Road shop in Shepherds Bush.

Q What will we eat?

The butchers teaching in your class will prepare a hearty and generous two-course informal feast around the butchers block for the end of your class, based around the subject of your butchery lesson. For example if you attend our beef class you’ll feast on roast rib of beef, dauphinoise potatoes, horseradish sauce and then a pudding to finish.

Q Does the class involve any cooking?

These are butchery classes rather than cookery classes, though our butchers will offer lots of tips on making the most of cooking meat at home.

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