Drings Butchery Masterclasses

Our hands-on butchery classes aim to give students a great working knowledge of all aspects of meat, from sourcing to cutting - and cooking. Each person is given the opportunity to learn basic knife skills and will prepare and take home the meat of the evening, be it a big bag of sausages or a beautifully French trimmed rack of lamb. Relaxed, social and fun, with the evening ending with a light supper and a beer, you'll leave with a good understanding of meat and how to butcher it, and hopefully all your fingers.

We take up to 16 students and can do private group bookings, as well as corporate events and parties, so please book well in advance to ensure your place.
Our classes are taught by our experienced team of butchers in our new purpose built production and training unit in Charlton, not in the shop on Royal Hill, Greenwich. They all take place from 6.15pm and last around 3 hours.
Vouchers can be bought in the shop or by calling 020 8858 4032 and we'll post a voucher to you.
All courses are £105.
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Class Dates for 2018

Tuesday 20th   February    The whole Hog
Tuesday 20th   March        Beef Nose to Tail
Tuesday 17th  April           Spring Lamb
Tuesday 15th   May           Sausage, Bacon + smoke
Tuesday 19th  June           Barbecue butchery skills
Tuesday 17th  July            The Whole Hog
Tuesday 18th   Sept          Sausage making + smoking
Tuesday 16th  October      Beef Nose to Tail
Tuesday 13th  November   Venison and Game
Tuesday 11th  December   Seasonal butchery and carving.