New at Borough Market
Steak & Wine
We are pleased to introduce our brand new Steak & Wine Experience, an interactive two hour session where you’ll learn about different cuts of beef, watch them being prepared and taste each one as they’re cooked in front of you, alongside Koffmann chips, mixed leaf salad and free-flowing wine.
The session explores everything that goes into a great steak, from how rearing, feed and breed influence flavour to the benefits of dry ageing and what to look for when choosing meat.
Leading the class is Benito, also known as ‘Benny The Meat Maestro’. He began his career in Italy and brings more than 20 years of butchery experience, from working with meat day to day to hosting steak nights, supper clubs and live fire demonstrations in London.
Benito will guide you through five cuts: onglet, feather blade, sirloin, fillet and prime rib, explaining where each comes from, what makes it distinctive and how best to cook it. Along the way, you’ll pick up practical tips on temperature control, resting and rendering fat, while discovering both familiar cuts and some of the more unusual options worth asking for at your local butcher.
Throughout the class, Benito will cook each cut in front of you, so you can taste it as it’s ready and see what makes each one different. There is plenty to eat and drink throughout the session, with the steaks served alongside Koffmann’s signature chips, known for their distinctive crunch and light, fluffy centre, and a mixed leaf salad. Your glass will also be kept topped up with free-flowing Lirac, specially selected for The Ginger Pig with Master of Wine Simon Thorpe. This bold Rhône red has layers of ripe blackberry, dark plum and warming peppery spice, making it rich, generous and perfectly suited to steak.
You’ll leave with a much better understanding of steak, along with practical tips and a guide to cooking it perfectly at home. Steak & Wine is a relaxed, interactive way to learn more about steak, taste some exceptional cuts and enjoy the experience in a small group.
Tel: 02038697900
Email: steak@thegingerpig.co.uk
The session explores everything that goes into a great steak, from how rearing, feed and breed influence flavour to the benefits of dry ageing and what to look for when choosing meat.
Leading the class is Benito, also known as ‘Benny The Meat Maestro’. He began his career in Italy and brings more than 20 years of butchery experience, from working with meat day to day to hosting steak nights, supper clubs and live fire demonstrations in London.
Benito will guide you through five cuts: onglet, feather blade, sirloin, fillet and prime rib, explaining where each comes from, what makes it distinctive and how best to cook it. Along the way, you’ll pick up practical tips on temperature control, resting and rendering fat, while discovering both familiar cuts and some of the more unusual options worth asking for at your local butcher.
Throughout the class, Benito will cook each cut in front of you, so you can taste it as it’s ready and see what makes each one different. There is plenty to eat and drink throughout the session, with the steaks served alongside Koffmann’s signature chips, known for their distinctive crunch and light, fluffy centre, and a mixed leaf salad. Your glass will also be kept topped up with free-flowing Lirac, specially selected for The Ginger Pig with Master of Wine Simon Thorpe. This bold Rhône red has layers of ripe blackberry, dark plum and warming peppery spice, making it rich, generous and perfectly suited to steak.
You’ll leave with a much better understanding of steak, along with practical tips and a guide to cooking it perfectly at home. Steak & Wine is a relaxed, interactive way to learn more about steak, taste some exceptional cuts and enjoy the experience in a small group.
Tel: 02038697900
Email: steak@thegingerpig.co.uk
Borough Market steak & wine tasting
Open to public bookings. Learn, taste, ask questions, and settle the steak debate properly.
From field and ageing room to the heat of the pan.
During the session you will learn how rearing, feed and breed influence the flavour of steak before it reaches the butcher’s block. We will guide you through the intramuscular fat, dry-ageing and cooking techniques that decide whether a steak is good, memorable, or genuinely exceptional.
Duration
Two-hour afternoon
A focused Borough Market session with demonstration, cooking and tasting.
On the table
Four special cuts
Onglet, sirloin, fillet and prime rib, served with proper thick-cut chips.
Served with
A glass of wine
Enjoy the tasting with wine and plenty more steak knowledge than you arrived with.
01
Learn what makes steak taste different
We start with the details that matter before the steak reaches the pan: breed, feed, rearing, marbling and dry-ageing.
02
Watch the butcher cook
Our butcher explains what is happening as the meat cooks, from heat and resting to the difference between rare, medium and well-done.
03
Taste the cuts side by side
Finish at the table with specially chosen steaks, thick-cut chips, wine and a clearer sense of which cut you love most.
Book Now
Steak & Wine at Borough Market
Book your place for the new Ginger Pig tasting and join us for an intimate, practical and very generous look at steak.
Book places
Good to know
Not a butchery class
This is a new event, separate from the standard butchery class programme. It is built around learning, watching, tasting and enjoying the finished steaks at the table.
View butchery classes
Want to book a private event?
Public Steak & Wine dates can be booked online. For a larger private group or corporate enquiry, send us the guest numbers and occasion and we will advise on availability.
