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Chicken 4 Ways
21st March, from 10:00 am to 1:00 pm
Learn how to joint and efficiently use an entire fresh chicken, in this half day workshop.
The menu: Chicken escalope – Southern Indian curry – Pulled Mexican chicken – Soy and sesame drumsticks and wings
Level/ Suitable for: Beginners to intermediate. Those with an interest in developing their cookery skills/ expanding their recipe repetoire.
Skills/ techniques/ content covered: Poultry preparation, knife skills, vegetable prep, adapting recipes, cooking with spices, cooking poultry.
Age suitability: 16 years upwards.
Suitable for: Meat eaters! For any other special dietary requirements, please contact us before booking.
Workshop Length: 3 hours.
Workshop Frequency: Twice a year.
What to bring: Feel free to bring along tupperware to package up your curries. Packaging will also be available.
Please note: You will be provided with a whole chicken to joint independently, but dishes are cooked in pairs. This is not a dine-in class.
All courses and workshops include tuition, ingredients, packaging and recipe cards as well as provision of equipment and an apron during the session.
Please contact us before booking on if you have any special dietary needs as we endeavor to adapt recipes for special diets, however, we are not always able to substitute ingredients.
Bookings can be made up to 24 hours before the workshop commences (subject to availability of places).
See our Terms of Service for our cancellation/transfer policy.