In this class, the focus is on high welfare, sustainable beef. Eating less, with a focus on high-welfare and outstanding quality.
We highlight the importance of provenance and animal welfare. We look at the benefits of grass fed beef and showcase the best cuts for slow cooking as well as cuts for serving rare. The class is 100% hands on and includes guests learning how to make Béarnaise sauce, perfect risotto, oven chips and an Italian style white bean cassoulet.
Carpaccio of beef fillet – a prime cut served with a minimum of cooking. Served with with a salad of rocket, roasted beets and horse radish
French Onglet aka hangar steak. We teach how to make classic Béarnaise sauce, home made oven fries and crunchy green beans
Italian style Ribeye. Simple luxury – how to oven roast a single whole fore-rib in half an hour. We serve it with white rosemary infused white beans
Classic Osso Bucco with Risotto Milanese. A legendary northern Italian dish – slow cooked veal shank with its classic accompaniment saffron Risotto
The recipes we create in this class result in a substantial meal, which we enjoy with red wine!
Full recipe packs included.
We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.
Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.
