Butchery masterclass at Barbecoa

Butchery masterclass at Barbecoa

When I received an invite to a butchery masterclass to celebrate National Butcher’as week, I accepted straight away as I was intrigued to see the behind the scenes that goes into it.

If you are vegetarian this post is definitely one you should not read!

I have been meaning to try Barbecoa for a while and so this was a great opportunity to. When I turned up, I saw so many familiar bloggers and it was like a mini reunion which made it even more special. There was a lamb on a table too waiting to be used for the class.

  
The evening started with some glasses of bubbly and some canapés. We had:

Lamb puff pastries
Moroccan spiced lamb shoulder cooked in the smoker for 14 hours then dresses in cooking juices and pomegranate molasses. Cooked in puff pastry with sprinkling of poppy and sesame seeds. Served with a zingy romesco sauce.

  
Beef involtini
Rare Scottish fillet rolled around castelfranco lettuce leaf holding homemade pickled wild mushrooms. Served on a tarragon Mayo.

   
 Taramasalata
Whipped smoked cods roe with lemon, garlic and olive oil. Served on crackers, garnished with green onion salt and leafy radish

  
Short rib croquettes
Pulled short rib which has been smoked for 18 hours. Mixed with a white sauce to make it oozy and then coated in panko breadcrumbs and fried until golden brown. Served on chipotle and lime Mayo.

  
Spiced chicken tulips
Chicken wings that had been brined then prepared into a tulip (Butchers term). Coated in a spiced crumb and fried until crispy. Served on a blue cheese ranch dressing

  Rhubarb gin granita
Homemade refreshing granita using British rhubarb and homemade distilled rhubarb gin.

  For the actual butchery masterclass, the resident chef talked us through butchering a lamb and about all the different cuts of meat. This is something you would not experience generally so was great to see and really interesting.

   

  

  

 After the butchery masterclass, which was so impressive and the butcher was done in less time than I expected and really neatly too, we were treated to a cocktail masterclass with flaming whisky.

   
 The cocktail in question was the Barbecoa Blazer, which was Apple & Cinnamon infused bourbon, orange, cherries, maple syrup and aromatic bitters. It tasted like mulled wine and was so good!

The cocktail making was seriously awesome! The gentleman had everyone in the room hooked!

Barbecoa as a venue is lovely, located in St Pauls and with a brilliant menu. For more information, go to: http://www.barbecoa.com

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