Running every Tuesday at 6.30pm between the 10th and 31st of March Fortnum & Mason’s are running a eries of Meat the Expert workshops.
There is a session each on Beef, Lamb and Pork, with a Fortnum & Mason meat expert there to showcase the different cuts and advise on the subtleties of meat from cutting to cooking, follow by a glass of suitable ‘meaty’ red wine in the wine bar. Experts include David Wilson, Head Farmer at Highgrove Farm and our own butcher and chef. We are delighted to invite you to four workshops for foodies who long to know about the mysteries of butchery. The grand finale workshop is followed by a special dinner in the Burlington Room with a talk by David Wilson from Highgrove.
Tickets are not cheap at £150 per person but that price does include all three workshops and the final dinner.
