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
Friday 6 September (NOW FULLY BOOKED)
Saturday 14 September (last few places remaining)
Friday 27 September
These will be our last BBQ Cuts classes of the year.
Our Moxon Butchery Class Team will be taking a well-deserved break in August, but we look forward to welcoming you back for more classes in September. Our September dates for BBQ Cuts are now open for booking.
Please call Pip on 0203 8697804 (MON-FRI) to book or email firstname.lastname@example.org with your preferred date, places required and a contact number.