Farm to Knife Butchery - Beef

To mark the opening of our new Butchery, this year we invite you to step over the threshold and join our butchers as they impart their knowledge and experience in this workshop. Learn the basics of butchery, identify the different cuts of an animal, how to break a carcass down, the finer points of knife skills, and then sit down for an indulgent lunch using the same cuts you shall return home with.

You shall take home all your butchered cuts, including: 1.5kg featherblade, 2.2kg brisket with bone in, 1.5kg shortribs.

Included: coffee (and tea), cinnamon bun on arrival, indulgent carnivore lunch

"The butchery course was excellent and inspiring. The lunch, using the cuts of meat we had learned about, was delicious. Chef Beth came out and talked to us about how she had cooked our lunch. Thank you to all involved." - Heather

"The Newt's course isn't a light introduction into butchery. It's the whole hog. The Newt is on a mission to reconnect food lovers with meat, and remind them where it comes from. (Lunch's highlight) is the feather steak, which has been barbecued rare and served with a moreish béarnaise sauce made with the Newt’s own cider" - Hannah Evans, Deputy Food Editor, The Times