Cooking Classes at Victor Churchill

Victor Churchill offers Butchery and Cooking Schools
in our store in Woollahra Sydney.

Looking for the ultimate gift for that foodie fanatic friend or family member? Why not purchase a gift voucher to one of our Butchery or Cooking Classes ? You can organise a voucher over the phone and we will gift wrap it and send it to the address of your choice or you can pick one up in store. Check out all the class details below or download a brochure.

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Events for June 2016

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Lamb Butchery

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Charcuterie

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Butchery School

Victor Churchill offers various classes in small intimate groups in the store during the evening. The classes are either theory, demonstration or hands on skills under the guidance of qualified Butchers and Chefs.
All classes are limited to eight students or less and run for approximately 3 .5 hours.

Let’s Cook Meat

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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? What about confit and braising ? These plus many other meat cookery techniques have been placed into a 3 hour demonstration class at Victor Churchill.

Come along, sit back and enjoy a glass of wine whilst sharing this knowledge from our chefs. You will also enjoy tasting the amazing products cooked on the night by our chef during the course of the evening.

When: Wednesday nights from 7pm – 10.30pm Three times per month

Cost: $200 per person

Inclusions: Class notes, Apani Water  & Cape Mentelle Wines  not to mention that you have the opportunity on the night to 10% off the majority of products in the store.

Butcher’s Techniques

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Our Butcher’s Techniques class is designed to arm you with all the basics you need to practice the craft of butchery in your own home.

Learn how to truss & joint a chicken, butterfly a chicken, de-bone and roll a lamb leg whilst frenching the shank, lastly you will  score, roll and tie a pork belly roast.  You will also master the most useful tool in a butcher’s bag of tricks the dreaded slip knot. Lastly enjoy with a glass of wine something yummy from our kitchen. Now enjoy all these amazing items and take them home to cook.

This casual yet informative class will teach you all the essentials. Great for the amateur chef and budding butcher alike.

When: Set Weekdays 7pm – 10.30pm Once Per month

Cost: $325 per person

Inclusions: Victor Churchill Apron, Class notes, Apani Water  & Cape Mentelle Wines and all the  fresh products from the class not to mention that you have the opportunity on the night to 10% off the majority of products in the store.

 

Basic Beef Butchery

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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 (rump & .loin)  where most of the popular Australian cuts come from including sirloin, fillet, rump, t-bone and ribs. This class also includes a look and learn session demonstrating the full breakdown of the leg of beef. The hands on component of this class is the preparation of the 4 point standing rib roast which includes trimming ,removal of the cap, frenching, and  learning how to do the tricky slip knot whilst rolling.

Lastly enjoy with a glass of wine something beefy cooked  from our kitchen. Now enjoy all these amazing items to take and cook at home .

When: Set Weekdays 7pm – 10.30pm Bi Monthly

Cost: $325 per person

 

Inclusions: Victor Churchill Apron, Class notes, Apani Water  & Cape Mentelle Wines and all the  fresh products from the class not to mention that you have the opportunity on the night to 10% off the majority of products in the store.

 

Basic Lamb Butchery

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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 side of lamb with running descriptions of cut location and portioning.

Students will prepare two cuts,  this consists of the boning, trimming  and the rolling of the lamb loin for roasting  and the deboning and butterflying of the full leg, to take home and enjoy skills you can easily use back in you kitchen . By the end of this class you will have the skills to tie any roast .

Lastly enjoy with a glass of wine something cooked  from our kitchen. Now enjoy all these all these amazing items to take and cook at home .

When: Set Weekdays 7pm – 10.30pm Bi Monthly

Cost: $325 per person

Inclusions: Victor Churchill Apron, Class notes, Apani Water  & Cape Mentelle Wines and all the  fresh products from the class not to mention that you have the opportunity on the night to 10% off the majority of products in the store.

Basic Pork Butchery

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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 boneless pork belly. The class also teaches students how to correctly score pork skin and cook the perfect crackling.

Lastly enjoy with a glass of wine something cooked  from our kitchen. Now enjoy all these amazing items to take and cook at home .

When: Set Weekdays 7pm – 10.30pm Bi Monthly

Cost: $325 per person

Inclusions: Victor Churchill Apron, Class notes, Apani Water  & Cape Mentelle Wines and all the  fresh products from the class not to mention that you have the opportunity on the night to 10% off the majority of products in the store.

 

 

Poultry and Rabbit

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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: Upon Request

Cost: $POA

Inclusions: Victor Churchill Apron, Class notes, Apani Water  & Cape Mentelle Wines and all the  fresh products from the class not to mention that you have the opportunity on the night to 10% off the majority of products in the store.

Advanced and Private Butchery Classes

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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.

 

Inclusions: Victor Churchill Apron, Class notes, Apani Water  & Cape Mentelle Wines and all the  fresh products from the class not to mention that you have the opportunity on the night to 10% off the majority of products in the store.

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

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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) – Once Per month

Cost: $525 per person (maximum 3 students)

 

Inclusions: Victor Churchill Apron, Class notes, Apani Water  & Cape Mentelle Wines and all the  fresh products from the class not to mention that you have the opportunity on the night to 10% off the majority of products in the store.

Hand made Gourmet Sausage Making

 

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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: Tuesday from 7pm – 10.30pm Twice per month

Cost: $325 per person (maximum 6 students)

 

Inclusions: Victor Churchill Apron, Class notes, Apani Water  & Cape Mentelle Wines and all the  fresh products from the class not to mention that you have the opportunity on the night to 10% off the majority of products in the store.