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.
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
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
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 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.
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
- April 25th (Saturday) 10.00 - 1.30pm
- March 1st (Sunday) 10am - 1pm
- March 29th (Sunday) 1pm - 4pm
- May 2nd (Saturday) 10am - 4pm (NOW FULL!)
Charcuterie Cure-Your-Own Workshops
- February 29th (Saturday) 1.30 - 5pm (NOW FULL!)
- March 28th (Saturday) 10am - 1pm
- April 26th (Sunday) 10am - 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!"