Online Course | Ethical Meat Sourcing & Cooking with Hugh Fearnley-Whittingstall
Online Course | Ethical Meat Sourcing & Cooking with Hugh Fearnley-Whittingstall
£45.00 Inclusive
Overview
Hugh Fearnley-Whittingstall, author of The River Cottage Meat Book—a key work on the ethics of rearing, sourcing, cooking, and eating meat—returns to guide you through a thoughtful exploration of animal protein and its role in modern diets.
Although Hugh has adopted a mostly plant-based diet, he still enjoys meat, primarily from animals he raises himself or from local farms with the highest standards of animal welfare and sustainability.
This course promotes the idea of eating less but better meat, benefiting both your health and the planet. Hugh will lead you through the various meat options available in today’s markets, offering a well-informed critique of factory farming and supermarket practices. You’ll gain insights into sourcing higher welfare meat and learn the importance of supporting local, ethical producers.
You’ll also hear from one of Hugh’s favorite local butchers and River Cottage’s neighboring farm and organic meat supplier, Harry Boglione.
To bring ethical meat principles into the kitchen, Executive Chef Gelf Alderson will guide you through recipes that embrace a “nose-to-tail” approach. You’ll learn how to make the most of every cut, reflecting the cornerstone of ethical meat cooking.
Highlights
- Understand the positive impact of buying meat from ethical, sustainable sources.
- Explore new recipes using a variety of cuts, including affordable options and offal.
- Learn about the effects of supermarket meats and factory farming on the food industry, animals, and the environment.
- Gain confidence in sourcing high-quality meat and knowing the right questions to ask before making a purchase.
when new dates are released for this event.
Proudly Accredited & Award-Winning
Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.
Overview
Hugh Fearnley-Whittingstall, author of The River Cottage Meat Book—a key work on the ethics of rearing, sourcing, cooking, and eating meat—returns to guide you through a thoughtful exploration of animal protein and its role in modern diets.
Although Hugh has adopted a mostly plant-based diet, he still enjoys meat, primarily from animals he raises himself or from local farms with the highest standards of animal welfare and sustainability.
This course promotes the idea of eating less but better meat, benefiting both your health and the planet. Hugh will lead you through the various meat options available in today’s markets, offering a well-informed critique of factory farming and supermarket practices. You’ll gain insights into sourcing higher welfare meat and learn the importance of supporting local, ethical producers.
You’ll also hear from one of Hugh’s favorite local butchers and River Cottage’s neighboring farm and organic meat supplier, Harry Boglione.
To bring ethical meat principles into the kitchen, Executive Chef Gelf Alderson will guide you through recipes that embrace a “nose-to-tail” approach. You’ll learn how to make the most of every cut, reflecting the cornerstone of ethical meat cooking.
Highlights
- Understand the positive impact of buying meat from ethical, sustainable sources.
- Explore new recipes using a variety of cuts, including affordable options and offal.
- Learn about the effects of supermarket meats and factory farming on the food industry, animals, and the environment.
- Gain confidence in sourcing high-quality meat and knowing the right questions to ask before making a purchase.
when new dates are released for this event.
“Our chef teacher was enthusiastic, friendly and very helpful and informed. I love cooking and I really enjoyed myself. However long you’ve been cooking you can always learn new things and the dishes we made were all delicious.”
Brilliant chef for the day, it was amazing thankyou, and really appreciate the hard work and effort that must go on behind the scenes everyday to organise all you do, as well as to do the day itself thankyou.
Well organised, relaxed, great environment to learn – I enjoyed the course and it was inspiring too!
Great food and all fresh and local, fabulous staff, we picked up plenty of tips