Butchery & Fire
From anatomy to fire: understand the cut, understand how to cook it
£175 · 10am–4pm · Bristol · Maximum 10 people
Buying for someone else?
Understand what you’re cooking — and why
Get confident with butchery and discover how understanding the animal can make you a better cook.
Working alongside me and a guest butcher/chef, we’ll start with a whole chicken — one of the most useful places to learn the fundamentals — before moving on to more specialist cuts and seasonal British game, which might include rabbit, feathered game or venison.
This isn’t just about learning how to take an animal apart. We’ll follow those cuts all the way to the fire, exploring how anatomy, muscle and fat help determine the best way to cook them.
It’s a properly hands-on day that connects animal → anatomy → cut → cooking technique, giving you skills and confidence you can take into your own cooking. And, as ever at Fire School, we’ll finish by sitting down together to eat what we’ve cooked.
What you'll learn
WHOLE CHICKEN BUTCHERY
How to break down a whole chicken confidently and make the most of every cut.
WORKING WITH GAME
Hands-on experience with seasonal British game, which might include rabbit, feathered game or venison.
UNDERSTANDING ANATOMY
How to find joints, follow the structure of the animal and understand the cuts you’re creating.
KNIFE SKILLS
How to use your knife safely and confidently for practical butchery.
MATCHING CUT TO FIRE
Why some cuts love fierce heat while others need slower cooking, smoking or braising.
BECOMING A BETTER COOK
How understanding muscle, fat and anatomy helps you make better decisions at the fire.
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