Executive Chef Billy recently took a group of junior chefs to a fascinating Nose to Tail training session at Newlyn’s Farm Cookery School.
This event is one of the most enjoyable, especially when the chefs dive into making sausages — it often turns a bit silly!
The day began with a detailed demonstration of working with a whole pig. Our chefs learned about both primal and secondary cuts. Even experienced chefs find it captivating to watch professionals handle the meat.
After observing the demo, our chefs got hands-on experience, replicating the cuts themselves.
Post-lunch, the chefs began crafting their sausage mixes and could choose ingredients from the farm shop – though most opted for classic flavours like spicy, fennel and apple or mustard and honey. This creative process allowed the chefs to experiment while sticking to familiar tastes.
Teamwork played a big role as the chefs helped each other making their sausages, ensuing both hilarity and camaraderie! This aspect of the Nose to Tail training really showcased the fun side of culinary learning.
The Nose to Tail training session at Newlyn’s Farm Cookery School was a resounding success, providing our junior chefs with invaluable skills and a memorable experience. We look forward to seeing how these new techniques will inspire creativity and excellence in our kitchens.
Interested in becoming a junior chef? Click here to check out our current vacancies.
