Learn the art of butchery and dry ageing with our Royal Mail Dry Aged Beef Masterclass.
Our chefs will demonstrate breaking down a whole side of dry aged beef into the prime cuts - ribeye, porterhouse and rump. They will guide you through the dry ageing process, the history and rise of the supermarket and the differences between grain and grass fed beef.
As you learn you will enjoy a 3 course meal with matching wines, featuring our house dry aged beef.
This is a demonstration masterclass.