At River Cottage, nothing is wasted and everything is celebrated - learn how to prepare and enjoy ‘everything but the squeak’.
In our one-day Nose-to-Tail course, you’ll learn how to prepare and enjoy ‘everything but the squeak’, with expert tuition in the art of cooking lesser-used cuts of meat – from trotters to cheeks and all that’s in between.
The River Cottage chefs will teach you to make delicious terrines, braised meat, proper sausages and gorgeous gravy. You’ll also pick up key skills, such as how to joint a chicken, and end the day by feasting on your homemade fare. Set amid the rural idyll of Park Farm, it’s a perfect way to embrace country living and take a piece of tradition home with you too.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill and transported to River Cottage HQ by tractor and trailer.
Make yourself at home
You will meet your hosts and start the day with tea, coffee and treats fresh from the kitchen.
Practical session one
You’ll begin by starting to slowly braise trotters or beef cheeks, ready for supper later in the day.
Practical session two
Next you’ll learn how to make our River Cottage pork liver terrine and cook your own, ready to take home to impress your friends and family.
Practical session three
Onto poultry, we’ll teach you how to joint a chicken. In nose-to-tail style, you’ll use the bones for stock and the offal to make a tasty snack.
Practical session four
Next we’ll begin the process for making the perfect gravy, to take your Sunday roasts to the next level.
You’ll learn how to make a Great British banger, using fantastic meat from our farm and organic local growers.
Practical session five
To put those sausages to good use you’ll cook a toad-in-the-hole, finished with your handmade gravy.
Practical session six
Finally you will finish your tender, slow-braised meat, ready for supper.
After all your hard work cooking and preparing the food, it’s time for the feast! You will sit down to eat your toad-in-the-hole, braised trotters or beef cheeks, with plenty of local, seasonal accompaniments prepared by the River Cottage chefs.
There will be time to chat to your fellow scholars and the River Cottage team, before being whisked back up the hill by our tractor and trailer, with your terrine to enjoy at home.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
If you need local accommodation we have a full list available.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
- Sustainable Restaurant Association
- Food Reader Awards 2014
- The British Cookery School Awards 2014
- Visit Devon Tourism Awards 2015 Gold