In this masterclass you will learn 'traditional butchery with modern twists' from one of Britain's top butchers, Simon Taylor. A useful skill for anyone who's a fan of cooking meat, this masterclass will give you a great introduction to the art of butchery.
By being able to portion chicken, you will be able to make your chicken last longer- which is more economical for you, and more sustainable for the enviroment. You'll be portioning chicken like a professional at the end of this lesson.
About Simon Taylor:
Simon has worked in traditional butcher shops since he was thirteen; that’s 25 years behind the block. Butchery over that time has gone through some major changes and Simon has always been open to learning new methods and following food trends- he often refers to his coined term of ‘Traditional butchery with modern twists’.
Nowadays, with climate change ever in the headlines, Simon puts himself forward to try and convey the voice from butchers like himself which speaks for sustainability and the repairing of our climate through natural farming and butchery. In March 2018 Simon suffered heart damage and has been left on medication for life. This however has had an inspiring effect that has brought him even closer to what is natural, nutritious and repairing for our bodies.
One of the things that has always existed and has certainly evolved is Simon’s passion for teaching and sharing knowledge about something he feels has been forgotten in the world of butchery- the missing link between field and fork. Having represented his country at the World Butcher’s Challenge 2018, Simon has now been promoted to Captain for Team England Butchery.