Students raise the steaks

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Students raise the steaks

17 January 2019

A chef's hand slicing a large piece of red meat with a knife on green chopping board

Last week Heart of Worcestershire College's (HoW College) Level 1 and 2 Hospitality and Catering students experienced a butchery masterclass as they were given a meaty demonstration from local Bromsgrove butchers, Midlands Foods.

How College's Chef Lecturer, Andy Minchin said:

"The day was a great success and was a great opportunity to see the catering students working together from the two campuses".

During this event the students from both Redditch and Worcester had a crackling time learning how to butcher a whole pig and lamb over a two hour presentation. The students also worked together to dry cure the meat for bacon, which will be used on a black pudding tortellini, scallop and bacon with mustard sauce dish.

Senior butcher, Barry Fothergill commented:

"Encouraging young chefs to have a greater appreciation for good meat and butchery as a whole is an important thing".

HoW College prides itself on being able to provide its students with educational demonstrations like these to develop their knowledge.