All Things Sheep – Butchery Masterclass

A NIGHT NOT TO BE MISSED IN THE COMPANY OF CALLUM EDGE, 6TH GENERATION BUTCHER, A WHOLE SHEEP AND SOME SHARP KNIVES.
The evening will start with Callum on the shop floor hovering over a large butchers block demonstrating and explaining how the different cuts relate to the carcass and how traditional breeds, natural feeding and local farms all add up to great flavour. What is hogget and what to do with mutton.
The double act will be completed by Marc Lara our head chef who be on hand to respond to any culinary questions. Whilst you’re watching you will munch your way through a variety of lamb starter canapes, then sit down in the restaurant for the main and dessert courses.
For those of you who are unaware Edge Butchers not just specialise in rare breeds but are a
rare breed themselves. Only one of nine other butchers in the whole country who still maintain
the expertise and facilities to slaughter in-house. They have won national acclaim becoming a
‘Best Food Retailer’ at the BBC Radio 4 Food & Farming Awards because ‘They concern themselves
with every part of the process from farm to fork’. Edge Butchers source their livestock from within a
25 mile radius and have long-standing relationships with the individual farmers. Their meat has the
provenance of good local husbandry and coupled with their expertise in slaughtering, maturing and
butchery the resulting flavour shines through.

MENU
Arrival drink

SELECTION OF STARTER CANAPÉS
Pressed lambs tongue terrine; Confit lamb belly; Crispy lambs sweetbread; Devilled kidneys; Braised lamb heart; Lamb consommé

MAIN COURSE
Rump of mutton, hogget hotpot, spring vegetables & a thyme jus

DESSERT PLATTER
Assiette of rhubarb

  £45 / head      Booking essential and £10/head deposit required.
Delifonseca Dockside, Brunswick Quay, Liverpool, L3 4BN Tel: 0151 255 0808 www.delifonseca.co.uk

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