Victor Churchill – Fine Family Butcher. Est 1876 Fine Family Butcher. Est 1876

Butchery School

Victor Churchill offers Butchery classes in small intimate groups in the store during the evening. The classes are a combination of theory, demonstration and hands on skills under the guidance of qualified Butchers and Chefs. All classes are limited to eight students with two teachers and run for approximately 3 hours. For all classes, students take home the products they have prepared during the class to cook at home.

Let’s Cook Meat      NEW COURSE!

Have you  always wanted the ‘know how’ to cook that perfect Wagyu steak, grain fed sirloin or pasture fed rib eye? Or wondered how to achieve that perfect light and crunchy pork crackling without overcooking the meat? These plus many other meat cookery techniques and ‘do’s and don’ts’ have been placed into a 3 hour class at Victor Churchill. Come along and enjoy a glass of wine whilst sharing this knowledge and taste the amazing products cooked during this class.

When: Wednesday nights  from 7:00pm

Cost: $145 per person

Basic Beef Butchery

The class covers the different breeds of cattle used in Australian beef production, the different farming methods and the art of aging beef. Students are shown the basic cuts from each area of the animal, with the hands on component of the class focusing on the middle of the carcass where most of the popular Australian cuts come from including sirloin, fillet, rump, t-bone and ribs.

When: Wednesdays 7pm – 10pm

Cost: $325 per person

Inclusions: Victor Churchill Apron, Class notes, and an OP Rib prepared during the practical component of the class.

Basic Lamb Butchery

The focus in this class is on the seasonal changes to lamb in Australia and covers how we distinguish between baby lambs, lamb, hogget and mutton. The demonstration component of the course includes breaking down a whole lamb with running descriptions of cut location and portioning. Students will prepare two cuts, a loin and an easy carve leg.

When: Wednesdays 7pm – 10pm

Cost: $325 per person

Inclusions: Victor Churchill Apron, Class notes, and lamb products  prepared during the practical component of the class.

Basic Pork Butchery

This class covers an introduction to pig raring in Australia and the different breeds used, including the Berkshire breed used exclusively at Victor Churchill. The class includes a demonstration of the breaking down of a pig into the different cuts. The practical component involves students preparing their own rack of pork and then preparing a whole boneless pork belly. The class also teaches students how to correctly score pork skin and cook the perfect crackling.

When: Thursdays 7pm – 10pm

Cost: $325 per person

Inclusions: Victor Churchill Apron, Class notes, and products prepared during the course.

Poultry and Rabbit

This is a specialty class for people wishing to master the skill of de-boning poultry including chicken, spatchcock, and quail. The theory component of the course covers an overview of the poultry industry in Australia including the differences between intensive poultry production, free range and organic farming. Chefs will demonstrate trussing, segmenting and butter flying poultry, as well as preparing quails and rabbits for cooking. The hands on component involves students preparing chicken, duck, and rabbit under the guidance of Victor Churchill Chefs.

When: Thursdays 7pm – 10pm

Cost: $225 per person

Inclusions: Victor Churchill Apron, Class notes, and products prepared during the course.

Advanced and Private Butchery Classes

Advanced and Private Classes are offered in Beef, Lamb and Pork on demand. Please call the store to find out when the next Advance Class is scheduled or to book a Private Class. All Advanced and Private classes are a minimum 3 hours and are held on Monday evenings with prices starting at $500 per person.

Cooking School

Perfect your skills or learn something completely new – Victor Churchill offers a range of classes at our Cooking School. If you are a budding home cook or qualified chef, you can choose from our programme or let us know the particular culinary skill you wish to perfect or the cuisine you wish to master and we will tailor a class to your needs.

L’ atelier de Charcuterie

A hands on practical class for students wishing to learn the steps to produce Charcuterie products. The course runs for approximately 6 hours in the Victor Churchill kitchens. Classes are limited to three students and products covered include Terrine, Rillette, and Black Pudding. Students will be given a range of products to take home on completion of the course.

When: Sundays 9:30am – 4pm (with 1/2 lunch break) – Call the store for next available dates

Cost: $525 per person (maximum 3 students)

Hand made Gourmet Sausage Making

Learn gourmet sausage making from the Victor Churchill team of chefs. Students are shown how to marinate, season, mince and produce their own sausages in our state of the art cold kitchen at Victor Churchill. These small classes with a maximum of 6 students ensure you get to experience all components of gourmet sausage making and also take home some products to share with family and friends. You will finish this course able to make your own sausages at home with very basic equipment.

When: Thursdays from 7pm

Cost: $225 per person (maximum 4 students)

Inclusions: Victor Churchill Apron, Class notes, and the sausages prepared during the course.