New: Sausage-Making Workshops For Kids & Butchery Courses With Food Safari



Food Safari, providers of food courses and workshops, is delighted to be teaming up with Artisan Butcher, Jamie Willows, at his brand new Rose House Butchery in Ipswich for a programme of butchery workshops.

Jamie Willows has been a butcher all his life including a stint at TV’s Jimmy Doherty’s Jimmy’s Farm.  Jamie works with a small number of small producers, raising native, traditional, rare-breed livestock and so is a perfect partner for Food Safari’s field to fork ethos.  The Rose House Butchery will open to the public in early 2013, based in a beautiful 18th century listed stable building on St Peter’s Street, Ipswich.

Together Food Safari and the Rose House Butchery will offer regular Friday evening butchery workshops. After a behind-the-scenes tour of the butchery you will get hands-on working on pork, beef, lamb or poultry. Working in small groups you will break down the meat into the key primals, learning about the different cuts and how to use them in the kitchen. You will learn practical knife skills and how to bone out the joints. Finally you will have a go at stuffing, rolling and tying a joint to take home.

The relaxed class starts with a beer or glass or wine and wraps up with supper of slow roast meat and another drink!

In half terms and school holidays we will run a series of fun sausage making workshops for children aged between 6 and 12 years. The children can create their own sausage filling using a variety of ingredients and learn to fill and link their sausages. It’s a bit of fun that teaches them what goes into good food.

Food Safari’s popular Whole Pig in a Day course will also move to the Rose House Butchery in 2013. This is a true nose-to-tail experience where you will learn to butcher a side of traditional breed pork, how to cook the offal and how to make sausages. Then spend the afternoon learning the art of curing and preserving making gammon, ham, pancetta, salami and chorizo.

By the end you will be familiar with every piece of the pork and it’s uses in the kitchen.This course is ideally suited to anyone who loves to cook and eat pork, and shares Fergus Henderson’s attitude that all parts of the pig can and should be eaten. It’s also perfect for anyone who keeps their own pigs and wants to learn how to butcher and preserve them at home.

More information

Evening butchery workshops
Pork - Friday 18 January, Friday 3 May
Beef - Friday 15 February, Friday 7 June
Lamb - Friday 8 March
Poultry - Friday 5 April

£80 per person including drinks and supper and some meat to take home.

More dates to be released for autumn 2013.
http://www.foodsafari.co.uk/course/evening-butchery-course/
Whole Pig in a Day - Saturday 16 March, Saturday 23 November
£180 per person including all refreshments, lunch and meat, sausages & salami.
http://www.foodsafari.co.uk/course/the-whole-pig-nose-to-tail/

Children’s Sausage Making Workshops
Thursday 21 February, Thursday 11 April, Thursday 30 May
£35 per child aged 6 - 12
2 hour workshops running at 11am and 2.30pm
http://www.foodsafari.co.uk/course/childrens-sausage-making-workshops/

About Food Safari
Food Safari runs a programme of food and drink courses and events that go further than a traditional cookery school, giving you the opportunity to see the origins of truly great food. On a Food Safari you will meet the experts and learn new skills, and enjoy delicious food and drink!

In 2012 Food Safari won UK Cookery School Awards Best Day Course and the Suffolk Food & Drink Awards Pride of Suffolk; and were finalists in the British Cookery School Awards Best Use of Local Ingredients.
Gift vouchers are available for all Food Safari events www.foodsafari.co.uk/gift-vouchers

Email: polly@foodsafari.co.uk
Website: www.foodsafari.co.ukTelephone: 01728 621380 or 07966 475195
Twitter: @FoodSafariUKFacebook: www.facebook.com/FoodSafariUK

Artisan Butcher
The Artisan Butcher, Jamie Willows has been a butcher all his life, and has long had an interest in working with a small number of small producers, raising native, tradition, rare-breed livestock. He uses traditional butchery techniques and is well versed in the artisan skills of curing, smoking and charcuterie. From early 2013, Jamie will have a new retail outlet in a beautiful 18th century stable building on St Peter’s Street in Ipswich. As well as supplying a handful of restaurants and delis, the Rose House Butchery will be open to the public three-four days a week and run a programme of butchery courses.

The Artisan Butcher – www.artisanbutcher.co.uk
Email: jamie@artisanbutcher.co.uk
Twitter: @artisanbutcher
Facebook: http://www.facebook.com/artisanbutcher

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