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Kitchen Skills: butchery and fermentation workshop, 7 December

£5.00

9 available

Class date: Mondays 7 December 2026

Class time: 10am-12.30pm

Lunch: 12.30 - 1.30pm

Learn how to portion a whole chicken with a butcher and discover why buying a whole bird can be a more cost-effective way to shop, and how to make a range of meals from each cut.

Then get hands-on with easy ferments you can make at home – a practical, relaxed workshop packed with useful skills, tasty ideas and things to take home.

Lunch included.

*Please note that participants will be handling raw chicken as part of this workshop.

If you would like to attend but are unable to pay, please email us about our subsidised places.

Class date: Mondays 7 December 2026

Class time: 10am-12.30pm

Lunch: 12.30 - 1.30pm

Learn how to portion a whole chicken with a butcher and discover why buying a whole bird can be a more cost-effective way to shop, and how to make a range of meals from each cut.

Then get hands-on with easy ferments you can make at home – a practical, relaxed workshop packed with useful skills, tasty ideas and things to take home.

Lunch included.

*Please note that participants will be handling raw chicken as part of this workshop.

If you would like to attend but are unable to pay, please email us about our subsidised places.

WHAT TO BRING:

Please wear suitable clothing and closed-toe footwear for the cooking class.

Aprons will be provided.

Food containers will be provided.

Please bring a strong carrier bag to take home your food.

VENUE DETAILS:

This class will be held in the kitchen at St Anne’s House, Brislington, Bristol BS4 4AB

Further information about St Anne’s House is available on their website: https://stanneshouse.org/visit-us/