Workshops and courses run on a small working farm in an idyllic part of Hampshire, only an hour from London. We offer a range of courses and workshops with experienced tutors where you can relax, enjoy and learn.

All our courses have small numbers to enable individual attention and are held on mid-week evenings or at weekends. Bespoke courses can also be arranged.

We aim to help you learn whilst having fun, so courses start with coffee and homemade cake! Lunch is provided on whole day workshops.

We try to arrange our workshops at times to suit you if these dates don't work for you. Please call or This email address is being protected from spambots. You need JavaScript enabled to view it. to discuss alternatives.


Proper Sausage Workshop

Learn how to make your own sausages, mix seasonings and make a batch to take home. You choose the seasoning, taste the flavour and make the sausages, learning how to link them too.

Children over 6 are welcome on this workshop but must be accompanied by an adult. Groups are welcome, weekend or evening courses. Coffee and home-made cake provided.

£65 (minimum 3 hours).


Charcuterie Workshop

A full day course of pork butchery and curing. The morning covers butchery both demonstration and plenty of hands-on opportunities to learn how to prepare the meat to produce a selection of cured meats.

You will take home some of the meats you prepare whilst others are finished here and sent to you later

£155, 10am - 4pm

Numbers are limited to 6


Charcuterie Cure-Your-Own Workshop

A half day workshop on the curing process. The workshop will be a practical session making bacon, chorizo, salami and preparing and curing meat for air drying. Take home some of your produce, whilse the rest will be finished here and sent on later. There's time to see finished products and taste them too. The workshop starts with coffee and home-made cake.

We like to keep the course numbers small so everyone gets a chance to have a go and there's opportunities to ask all those burning questions.

3 hours, £79



Workshop Dates

Open dated vouchers are available, valid for 6 months. Please note workshop are not run all year, and places often fill quickly.


Charcuterie Workshops (all day)

  • September 14th (Saturday) - 10am to 5pm (places available)
  • October 27th (Sunday) - 10am to 5pm (places available) *** join us for the whole day or just for an afternoon Cure-Your-Own session - see below


Charcuterie Cure-Your-Own Workshops

  • October 27th (Sunday) - 2pm to 5pm (places available)
  • November 9th (Saturday) - 10am to 1:30pm (NOW FULL!)
  • December 7th (Saturday) - 10am to 1:30pm (places available)


Sausage Making

  • September 28th (Saturday) - 10am to 1pm (places available)
  • October 20th (Sunday) - 10am to 1pm (NOW FULL!)
  • December 7th (Saturday) - 2.30pm to 5.30pm (places available)


Further dates will be added soon. Vouchers can be purchased as gifts or for future workshops - please email Sarah on the address below


What people are saying...

"I have found it intriguing seeing it go from a whole animal to the different cuts. It's been eye-opening and I've realised that it's about knowing how to prepare each cut so you get the most from the meat. The atmosphere of the class has been great too."

"The Salami Making Course you put us through on the 15th of April was a model of how such courses should be run. Your welcome, the introduction and the preparation were spot on and the fact we were allowed, indeed expected, to do everything ourselves was just what we wanted. A neat point was that you encouraged us to taste a number of salamis so that we might choose the herb and spice recipe that we would use. As a result we didn’t choose our favourite taste (we can buy that any time) but chose something based on fennel that we thought was novel, interesting and experimental – at least for us!

"The following mincing, mixing and filling of various animal intestines took us into areas that customers know little of, and the explanation of the curing process in your cabinets by Mr Mills filled out those interesting technical aspects that are normally thought to be of little interest to the consumer. But for us they completed a full and absorbing morning.Truly, it was an education – perhaps your past role as a teacher helped! And that we have got our produce at home enables us to show them proudly to others and bore them rigid with our exploits!"

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