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Meat School

Meat School puts both the fun and informative into British cured meat.

Choose below from one of our hands-on butchery/curing classes or an indulgent tasting evening. We can also run a private event for you.

Please note course times and dates are subject to change or cancellation.

Got a question? Contact us on meatschool@cannonandcannon.com.

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Upcoming Events

List of Events

Tasting Events

Meat & Booze at The Bottle Shop £30

Thu 18 October @ 7:00 pm - 9:00 pm

Meat School is hitting the road for the very first time and setting up residency in Bermondsey’s impressive Bottle Shop, importers of only world class beers & wines. To give more bang for your buck, we are now combining beer & wine into one evening – giving you the chance to compare the difference between beer pairings and wine pairings, alongside our irresistible British charcuterie. So come and join us for an indulgent evening sampling some of the best charcuterie…

Hands on Courses

Curing & Smoking at Home £115

Wed 7 November @ 7:00 pm - 9:30 pm

In this course ex Masterchef finalist, professional charcutier and owner of one of London's top catering businesses, Tom Whitaker, will guide you through the clever techniques we can use to best use our limited space and machinery in our domestic kitchens to produce fantastic cured and smoked products in your very own home. Using our new upgraded Meat School facility in Weybridge, Tom will host you in a small group of 12 and talk through how you can get set…

Hands on Courses

The Pig Weekend Masterclass £490

Sat 10 November - Sun 11 November

We are proud to offer the opportunity to spend 2 days with some of Britain’s best charcutiers to lift the lid on how to create amazing charcuterie from the very beginning, THE PIG. Tom Whitaker and Dhruv Baker are the founders of the award-winning Tempus Charcuterie and will guide the students through a step-by-step process of breaking down a whole pig to produce exceptional charcuterie. This is an in-depth course which not only shows the hands-on aspects of the processes…

Hands on Courses

Make Your Own Bacon £90

Wed 21 November @ 7:00 pm - 9:00 pm

An evening class where you make your own bacon! It includes the butchery of a middle of pork and insights into the curing process. You’ll take away some bacon to finish off in your fridge at home. We’ll finish the evening with a sup of beer and a bite of cured meat.

Tasting Events

Meat & Booze At The Bottle Shop – Xmas Edition £30

Thu 22 November @ 7:00 pm - 9:00 pm

Meat School is prolonging it’s stay in Bermondsey’s very own importer of world class beer & wine, The Bottle Shop, for its second Meat & Booze event of the year. To make this event extra special, we will be offering Christmas discounts and hampers, available to purchase on the night or save your discount code to stock up before Christmas – what better present could the in-laws ask for than a delectable British cured meats hamper? To give more bang…

Hands on Courses

Curing & Smoking at Home £115

Wed 5 December @ 7:00 pm - 9:30 pm

In this course ex Masterchef finalist, professional charcutier and owner of one of London's top catering businesses, Tom Whitaker, will guide you through the clever techniques we can use to best use our limited space and machinery in our domestic kitchens to produce fantastic cured and smoked products in your very own home. Using our new upgraded Meat School facility in Weybridge, Tom will host you in a small group of 12 and talk through how you can get set…

Hands on Courses

The Pig Weekend Masterclass £490

Sat 8 December - Sun 9 December

We are proud to offer the opportunity to spend 2 days with some of Britain’s best charcutiers to lift the lid on how to create amazing charcuterie from the very beginning, THE PIG. Tom Whitaker and Dhruv Baker are the founders of the award-winning Tempus Charcuterie and will guide the students through a step-by-step process of breaking down a whole pig to produce exceptional charcuterie. This is an in-depth course which not only shows the hands-on aspects of the processes…

Hands on Courses

Make Your Own Bacon £90

Wed 19 December @ 7:00 pm - 9:00 pm

An evening class where you make your own bacon! It includes the butchery of a middle of pork and insights into the curing process. You’ll take away some bacon to finish off in your fridge at home. We’ll finish the evening with a sup of beer and a bite of cured meat.

Hands on Courses

Curing & Smoking at Home £115

Wed 9 January @ 7:00 pm - 9:30 pm

In this course ex Masterchef finalist, professional charcutier and owner of one of London's top catering businesses, Tom Whitaker, will guide you through the clever techniques we can use to best use our limited space and machinery in our domestic kitchens to produce fantastic cured and smoked products in your very own home. Using our new upgraded Meat School facility in Weybridge, Tom will host you in a small group of 12 and talk through how you can get set…

Hands on Courses

The Pig Weekend Masterclass £490

Sat 12 January - Sun 13 January

We are proud to offer the opportunity to spend 2 days with some of Britain’s best charcutiers to lift the lid on how to create amazing charcuterie from the very beginning, THE PIG. Tom Whitaker and Dhruv Baker are the founders of the award-winning Tempus Charcuterie and will guide the students through a step-by-step process of breaking down a whole pig to produce exceptional charcuterie. This is an in-depth course which not only shows the hands-on aspects of the processes…

Hands on Courses

Make Your Own Bacon £90

Wed 23 January @ 7:00 pm - 9:00 pm

An evening class where you make your own bacon! It includes the butchery of a middle of pork and insights into the curing process. You’ll take away some bacon to finish off in your fridge at home. We’ll finish the evening with a sup of beer and a bite of cured meat.

Hands on Courses

Curing & Smoking at Home £115

Wed 6 February @ 7:00 pm - 9:30 pm

In this course ex Masterchef finalist, professional charcutier and owner of one of London's top catering businesses, Tom Whitaker, will guide you through the clever techniques we can use to best use our limited space and machinery in our domestic kitchens to produce fantastic cured and smoked products in your very own home. Using our new upgraded Meat School facility in Weybridge, Tom will host you in a small group of 12 and talk through how you can get set…

Hands on Courses

The Pig Weekend Masterclass £490

Sat 9 February - Sun 10 February

We are proud to offer the opportunity to spend 2 days with some of Britain’s best charcutiers to lift the lid on how to create amazing charcuterie from the very beginning, THE PIG. Tom Whitaker and Dhruv Baker are the founders of the award-winning Tempus Charcuterie and will guide the students through a step-by-step process of breaking down a whole pig to produce exceptional charcuterie. This is an in-depth course which not only shows the hands-on aspects of the processes…

Hands on Courses

Make Your Own Bacon £90

Wed 20 February @ 7:00 pm - 9:00 pm

An evening class where you make your own bacon! It includes the butchery of a middle of pork and insights into the curing process. You’ll take away some bacon to finish off in your fridge at home. We’ll finish the evening with a sup of beer and a bite of cured meat.

Hands on Courses

Curing & Smoking at Home £115

Wed 6 March @ 7:00 pm - 9:30 pm

In this course ex Masterchef finalist, professional charcutier and owner of one of London's top catering businesses, Tom Whitaker, will guide you through the clever techniques we can use to best use our limited space and machinery in our domestic kitchens to produce fantastic cured and smoked products in your very own home. Using our new upgraded Meat School facility in Weybridge, Tom will host you in a small group of 12 and talk through how you can get set…

Hands on Courses

The Pig Weekend Masterclass £490

Sat 9 March - Sun 10 March

We are proud to offer the opportunity to spend 2 days with some of Britain’s best charcutiers to lift the lid on how to create amazing charcuterie from the very beginning, THE PIG. Tom Whitaker and Dhruv Baker are the founders of the award-winning Tempus Charcuterie and will guide the students through a step-by-step process of breaking down a whole pig to produce exceptional charcuterie. This is an in-depth course which not only shows the hands-on aspects of the processes…

Hands on Courses

Make Your Own Bacon £90

Wed 20 March @ 7:00 pm - 9:00 pm

An evening class where you make your own bacon! It includes the butchery of a middle of pork and insights into the curing process. You’ll take away some bacon to finish off in your fridge at home. We’ll finish the evening with a sup of beer and a bite of cured meat.

Hands on Courses

Curing & Smoking at Home £115

Wed 10 April @ 7:00 pm - 9:30 pm

In this course ex Masterchef finalist, professional charcutier and owner of one of London's top catering businesses, Tom Whitaker, will guide you through the clever techniques we can use to best use our limited space and machinery in our domestic kitchens to produce fantastic cured and smoked products in your very own home. Using our new upgraded Meat School facility in Weybridge, Tom will host you in a small group of 12 and talk through how you can get set…

Hands on Courses

The Pig Weekend Masterclass £490

Sat 13 April - Sun 14 April

We are proud to offer the opportunity to spend 2 days with some of Britain’s best charcutiers to lift the lid on how to create amazing charcuterie from the very beginning, THE PIG. Tom Whitaker and Dhruv Baker are the founders of the award-winning Tempus Charcuterie and will guide the students through a step-by-step process of breaking down a whole pig to produce exceptional charcuterie. This is an in-depth course which not only shows the hands-on aspects of the processes…

Hands on Courses

Make Your Own Bacon £90

Wed 24 April @ 7:00 pm - 9:00 pm

An evening class where you make your own bacon! It includes the butchery of a middle of pork and insights into the curing process. You’ll take away some bacon to finish off in your fridge at home. We’ll finish the evening with a sup of beer and a bite of cured meat.

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