Cut and Cook

Yesterday, I travelled down to the deepest depths of Berkshire to take part in a very exciting 'Cut and Cook' butchery and cooking course that was hosted by the wonderfully talented, Nigel Lewis. I was attending the event in a work capacity as I had offered him the benefit of my years of PR experience and went along with some trepidation about what would be involved especially when I heard the course was 3 hours long!

After overcoming my school girl nerves I settled into class with ease, chatting to the other participants and looking forward to getting to grips with a chicken and a sharp knife. The 3 hours which followed went by in a flash as we were directed how to skin, bone and stuff 3 chickens all under the expert guidance of Nigel and his team. The practical exercises were interspersed with cooking observations and questions and answers all of which were helped along by a steady flow of white wine and canapes.

After we had completed our final challenge, a stuffed and tied chicken crown, we were invited to sit together and relish a bird cooked to perfection accompanied by fine green beans and potato

dauphinoise which was truly a palatable treat. Our bellies full of food, enthusiasm and confidence we digested what we had eaten and learnt and left with great intentions for what we could now achieve at home.

I cannot honestly say that I will be boning a chicken at home anytime soon, but I certainly enjoyed the experience of undertaking a challenge, learning new skills and meeting like-minded folk. As well as taking away 3 chickens, a knife and a chef's apron, I definitely feel like I have a greater understanding of the life and death of a chicken and pledge from this day forward to cut and cook only the finest free range variety.

For more information on future 'Cut and Cook' courses:

http://www.lewismeat.com/index.php?cPath=73&osCsid=bt76ebcl1o3vo5jimh3dh5t7d1