Cannon & Cannon to run first Meat School courses in New Year
London wholesaler and retailer Cannon & Cannon is to run its first butchery and charcuterie courses for consumers early in 2015, a year after FFD revealed the firm’s plans for a Meat School at its Borough Market base.
A range of training events – including butchery, cured meat production, terrines & patés, pie making and sausage making – has been announced ahead of Christmas, so customers can buy sessions in the New Year as foodie gifts for friends and family. The courses kick off in late February.
Tutors will include Lisa Scothern, who trained under master butcher Ray Smith at the School of Artisan Food in Nottinghamshire and now runs The Sherwood Charcutier, making products from British free-range pork and rare-breed beef.
Scothern is also a British Pig Executive-accredited sausage and pie judge and offers consultancy to farm shops and delis.
A full-day Meat School course, including lunch, beer and meat to take home, will cost between £160 and £220, while half-day courses range from £80 to £110. A number of shorter introductory tastings and beer/wine pairing talks will also be on offer.