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.
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.
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…
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…
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.
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…
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…
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.
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…
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…
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.
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…
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…
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.