Beyond The Prime Cut @ Gipton

This workshop is not just about cooking; it’s a bold journey into the rich and often overlooked world of offal - the organ meats and other underutilised parts of various animals. Our expert instructors will guide you through the intricacies of preparing and cooking offal. This will be a celebration of bold flavours and discovering the undiscovered.

Workshop Roadmap

Throughout the workshop you will be working with the following cuts of meat. Creating dishes to suit each of the meats and learning how best to prepare each to one to get the most from them.

·        Pig Cheek

·        Chicken heart 

·        Lamb neck

·        Chicken liver

All the session’s recipes are provided for you to take home to add to your personal repertoire so you can keep on cooking them time and time again.

What you will take away from the experience

At Leeds cookery school we aim for our guests to take home a combination of newfound skills, knowledge, and a memorable experience that enriches their culinary curiosities and encourages them to explore & enjoy food in new and exciting ways.

At the end of our workshops we encourage our guests to relax and enjoy tasting the fruits of their labour and share the experience with their fellow participants.

Please note:

-        You do not need to bring any other equipment or ingredients with you as this will be provided by the cookery school and is included in the cost. 

-        Please make sure to inform us of any allergies when booking on to the workshop

-        We use induction hobs at the cookery school so if you have a pacemaker fitted, please get in contact with us when you have booked to let us know so we can adapt our equipment to meet your needs.

-        Refreshments are provided throughout the session.

-        Before booking this workshop please familiarise yourself with our cancellation policy, whether you are booking for Yourself or on behalf of another person - Cancellation Policy