Week 1: Game
This week is all about venison, you'll learn how to cook game and wild meat at home. You'll also be pairing Irish ingredients with gamey flavors and experimenting with salt baking.
Week 2: Nose-to-Tail
Try your hand at light butchery - you'll cover the different cuts and anatomy of a rabbit. You'll also learn how to cook meat in a sustainable way using the whole animal from offal to fats.
Week 3: Alternative Cuts
Pork cheeks were once a throwaway cut but are now a popular choice with chefs for their versatile nature. Either buy them pre-cut from the butcher or if you want to venture out of your cooking-comfort-zone, you’ll be shown how to break down a pig’s head.
Week 4: Fats
The fat on meat often gets ignored but it's cheap and full of flavor. This week you'll be using animal fat in bread making for a richer dough.
- Live Workshop: Coaching & Q&A
You'll be able to get real-time feedback on your creations and have the opportunity to ask any questions.
- Plus, bonus recipes & resources!