Learn

workshop

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.

 

New types of workshop - we have added bacon making to some sausage making workshop - after all sausage and bacon are made to go together!

 

Sausage and Bacon

A three and a half hour practical workshop, preparing and making your own batch of pork sausages, you create and season to your taste making them totally unique, make your bacon to take home and finish. After a fun hands on session you go home with sausages, bacon and your own apron.
£78 per person

 

Sausage making

A three hour practical workshop, preparing and making your own batch of pork sausages, utilising a range of herbs and spices you create a personal seasoning making them totally unique.

£65 or £120 for 2 places booked at the same time on the same course

 

Cure Your Own

A three and a half hour hands on charcuterie curing workshop. If you like cured meats and salami you'll love learning more about the art of curing and air drying, Prepare meat for bacon making and air drying, both of which you finish at home. Prepare meat, season and stuff the casings for salami, which is sent on to you when ready.

£85 per person

 

All workshop start with coffee and homemade cake, numbers are kept small to ensure everyone is involved in these essentially practical workshops. We aim for you to have fun, learn plenty and take the home meaty morsels you make.

 

 

Workshop Dates

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

 

Sausage and Bacon

  • February 1st (Saturday) 1.30 - 5pm 
  • February 16th (Sunday) 10.00 - 1.30pm

 

Charcuterie Cure-Your-Own Workshops

  • December 7th (Saturday) 10am to 1:30pm
  • January 25th (Saturday) 10.00- 1.30pm
  • February 2nd (Sunday) 10.00- 1.30pm
  • February 29th (Saturday) 1.30 - 5pm

 

Sausage Making

  • December 7th (Saturday) 2.30pm to 5.30pm
  • January 26th (Sunday) 1.30- 4.30pm
  • February 1st (Saturday) 10.00- 1pm
  • March 1st (Sunday) 10.00- 1pm

 

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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