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Knife Skills – Boning and Filleting with Paul Bough
April 18 @ 10:30 am - 2:30 pm| £75.00
Boning and filleting are skills which every home cook should know. Buying whole chicken or fish is much better value than prepackaged fillets and nothing need go to waste. If the thought of doing it yourself fills you with terror then Paul Bough, Zwilling Henckels head chef will teach you the skills you need.
In this workshop you will fillet a fish for lunch and bone a whole chicken which you will take home with you. Paul will also cover what knife to use for which job, how to look after your knife and a little of the history and manufacturing of the knives you are using. There will also be some vegetable preparation to further enhance your chopping, slicing and dicing skills.
The workshop will conclude with a fabulous lunch made from some of the ingredients you have chopped and prepared in the session. Refreshments are included and lunch will be served with wine. We will be offering special deals on Zwilling Henckels knives, sharpeners and sets.