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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.

Purchase a voucher

Upcoming Events

December 2018

£90
Hands on Courses

Make Your Own Bacon

Sold out!
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.

Find out more »

January 2019

£115
Hands on Courses

Curing & Smoking at Home

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…

Find out more »
£490
Hands on Courses

The Pig Weekend Masterclass

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…

Find out more »
£90
Hands on Courses

Make Your Own Bacon

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.

Find out more »

February 2019

£115
Hands on Courses

Curing & Smoking at Home

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…

Find out more »
£490
Hands on Courses

The Pig Weekend Masterclass

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…

Find out more »
£90
Hands on Courses

Make Your Own Bacon

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.

Find out more »

March 2019

£115
Hands on Courses

Curing & Smoking at Home

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…

Find out more »
£490
Hands on Courses

The Pig Weekend Masterclass

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…

Find out more »
£90
Hands on Courses

Make Your Own Bacon

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.

Find out more »

April 2019

£115
Hands on Courses

Curing & Smoking at Home

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…

Find out more »
£490
Hands on Courses

The Pig Weekend Masterclass

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…

Find out more »
£90
Hands on Courses

Make Your Own Bacon

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.

Find out more »

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