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.
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).
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
Salami making Workshop
Learn the processes involved in making salami. Have a go at making some yourself, from preparation of the meat, seasoning, through mixing and skin stuffing to tying. There will be opportunity to try some Parsonage Farm salami.
Your salami will be finished here and sent on to you later. Tea/coffee and homemade cakes are supplied.
3 hours, £75
Day or evening courses, numbers limited to 6 per course.
For lamb or pork workshops, please see the website of our highly-skilled butcher Mike who runs his own courses
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)
- October 28th (Sunday) - 10am to 4pm (NOW FULL)
- November 18th (Sunday) - 10am to 4pm (NOW FULL)
- (next full day charcuterie workshop will be in 2019 - please sign up to the newsletter to be the first to hear!)
Charcuterie Cure-Your-Own Workshops
- November 25th (Sunday) - 10am to 1pm (places available)
Salami Making Workshop
- October 27th (Saturday) - 2pm to 5pm (places available)
- October 3rd (Wednesday) - 10am to 1pm (NOW FULL)
- October 27th (Saturday) - 10am to 1pm (NOW FULL)
- November 25th (Sunday) - 2pm to 5pm (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!"
a full day or pork butchery and curing. The morning covers butchery both demonstration and plenty of hands on opportunities to learn how to prepare meat for a selection of cured meats.......l.. you take home some of the meats you prepare whilst others are finished here and sent to you later