The Ginger Pig, a renowned butcher in London is now offering butchery classes. The Ginger Pig is a much-loved London butcher known for its high-quality, ethically sourced meat and legendary sausage rolls. Founded by farmer Tim Wilson, it started with rare-breed livestock on small Yorkshire farms and has grown into a collection of butcher’s shops and a popular stall at Borough Market. Today, The Ginger Pig offers everything from dry-aged beef and hand-made sausages to pork pies, scotch eggs, and other deli favourites, all made with a focus on animal welfare, sustainability, and traditional craft. It’s a go-to for Londoners who want meat that tastes exceptional and comes with full traceability from farm to fork.
Once the nights draw in, and the weather turns colder, game becomes a popular choice in the butchery shops. By founder Tim’s family tradition, they waited until the first frosts before they tucked into pheasant or venison.
Join their master butchers for a seasonal, hands-on butchery class and learn how to make the most of Britain’s fantastic wild game.
During the class you will bone, lard and roll a haunch of venison, learn how to prepare partridges for fast roasting, and break down a pheasant, taking off the breast fillets for pan frying later at home and stuffing the legs with a rich pork and muscatel grape stuffing.
All before a generous feast of venison bourguignon, gratin dauphinoise, dessert and fantastic quality wine.
Book your class via their website or buy a voucher for someone who would love to learn to butcher British game – and enjoy the glorious season before it ends in February.