Starting on the 18th January is our fantastic four week meat course. You'll spend the first 2 weeks learning about beef (the forequarter and the hindquarter), then you'll move onto lamb and then pork.

The course starts in the butchery with Head Butcher Robert Cruise talking about breeds, rearing, carcases and cuts and showing how to cut for the evening's recipe. Then you'll head off to the kitchen where new restaurant manager Catriona Staddon will take you through the cooking - and then into the restaurant to enjoy the meal together. We have two spare places, so get in touch if you'd like to come - it's suitable for anyone interested in cooking meat.

Cost £120 for farm supporters, £180 full price.