We provide courses for members of the public that are run from our farm. The current courses that are available are:
Grow it, Cut it, Cook it
The course begins with tutition and practical demonstrations on producing beef, lamb and pork. We will then move into our own cutting room where demonstrations on cutting beef, lamb and pork will be given. Finally, the afternoon will be spent with Kate in the kitchen where she will show you how to prepare some simple but hearty family meals.
Butchery - Meat from Gate to Plate
This course follows an animal from its intial purchase/ birth through to finishing it. We will then move into our own cutting room where we will cover the butchery of a carcass. This will include showing you all the relevant cuts of meat.
The course will include two from beef, lamb and pork.
Fibre to Fabric
This course explores the choice of breed for processing fibre through spinning, weaving to finished products for people involved in small to medium sized businesses.
Contact DASH magazine for up and coming dates.