Butchery Workshops in Somerset
Hands-on workshops led by our expert butchers, using beef and lamb reared on Durslade Farm.
About the workshops
We start at the source with an introduction from Durslade Farm farmers Dan and Naomi, who will guide you through the breeds we raise and the values behind our exceptional beef and lamb. Our butchers will then lead a practical demonstration, before you try your hand at preparing the cuts yourself. The workshops are shaped by the seasons, from classic BBQ cuts to Côte de Boeuf from beef reared on our farm – perfect for foodies and home cooks.
All workshops are hosted at Farm Shop Somerset, on Durslade Farm in Bruton.
Who the workshops are for
These workshops are designed for home cooks, whether you’ve never picked up a boning knife or you’re already confident at the block. Our butchers work at your pace, and no prior experience is needed.
All tools, aprons and guidance are provided. You just bring curiosity and an appetite. Workshops are suitable for ages 18 and over, and we keep numbers small so everyone gets proper hands-on time.
Butchery Workshop: Summer BBQ Cuts
Wednesday 1st July 2026
6.30–8.30pm
Planning a barbecue this summer? Join our expert butchers as they guide you through BBQ classics, showing you how to prepare marinated kebabs, handmade pork sausages, and juicy beef burgers from scratch.
£75 per person
Butchery Workshop: Spring Lamb
Wednesday 2nd September 2026
6.30–8.30pm
Just as spring lamb comes into season, join us for a hands-on masterclass preparing a French-trimmed Rack of Lamb using lamb from our estate. You’ll learn how to prepare this tender cut, then take it home as a stunning centrepiece for the table.
If you are looking for inspiration, our butchers often point guests towards this roast rack of lamb recipe from the Farm Shop kitchen.
£75 per person
Butchery Workshop: Durslade Farm Beef
Wednesday 18th November 2026
6.30–8.30pm
The Côte de Boeuf is one of the most impressive cuts on the animal. Raised on Durslade Farm, ours is rich in flavour with distinctive marbling throughout.
In this workshop, you’ll learn the skills to expertly separate the meat from the rib bone, resulting in a cut that’s ready to sear and serve.
£75 per person
After the workshop
Once you’ve learned the technique, the meat is the easy part. Order the same cuts prepared by our butchers for delivery. Our côte de boeuf and rack of lamb both come from the same Durslade-reared animals we work with in the workshops.
You’ll also find plenty of seasonal recipes from our kitchen to put what you’ve learned to use.