Whether a fair-weather griller or a year-round barbeque enthusiast, this is the class for you. Next to our sausage-making class this is one of the most hands-on experiences you will have at The Ginger Pig.
Our butchers will show you how to trim down and butterfly onglet into steaks; bone out and butterfly half a leg of lamb and teach you about marinades; and show you how to make and hand press your own mouth-watering chuck steak & bone marrow burgers.
By the end of the class you will have a bag full of treats to take home for your weekend barbecue and tips on how to cook them to perfection. The class includes a full demonstration, lots of hands on butchery work and an informal ribeye steak dinner at the end with plenty of wine from our friends at Bottle Apostle.
LOCATION: The Ginger Pig, Marylebone
WHEN: We have several different weekdays and Saturdays available, classes take place from 7-10:30pm on these days.
September: 3rd, 17th, 25th, 30th
October: 6th, 15th, 23rd, 28th.
Please call Indre on 0203 8697804 (MON-FRI) to book or email firstname.lastname@example.org with your preferred date, places required and a contact number.