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OLD SCHOOL SAUSAGE MAKING WORKSHOP

Monday, 28 January, 10am-2.30pm

$195.00

This 4.5 hour hands-on workshop covers the history of sausage making, regional variations and different types of sausages.

Boudin Blanc, Toulouse, En Crepinette & Duck Neck

Class Includes: hands on and demonstrations, recipes, lunch served with regional wine and sausages to take home.

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It was our pleasure to host Q1 today for our traditional Korean Masterclass Q1 is a classically trained chef working as the in house chef for the beautiful @kynetonoldrectory We’re keen to get him back for a couple more classes this year so please sign up to our email list because NEW CLASSES will be released next week and the email list finds out first ... See MoreSee Less

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