{"id":42,"date":"2020-11-24T09:50:12","date_gmt":"2020-11-24T09:50:12","guid":{"rendered":"https:\/\/maynardsfarm.co.uk\/development\/?page_id=42"},"modified":"2021-12-30T14:41:43","modified_gmt":"2021-12-30T14:41:43","slug":"courses","status":"publish","type":"page","link":"https:\/\/maynardsfarm.co.uk\/development\/courses\/","title":{"rendered":"Courses"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_single_image image=”823″ img_size=”full” qode_css_animation=””][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1613572680561{margin-top: 20px !important;margin-right: 30px !important;margin-bottom: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”3\/5″][vc_column_text css=”.vc_custom_1615206798478{margin-top: 15px !important;}”]<\/p>\n

Butchery Courses with Rob Cunningham<\/h1>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1612539128388{padding-top: 15px !important;}”]<\/p>\n

Spend the day learning how to butcher, cure and sausage your pig.<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1614868614070{padding-top: 10px !important;}”]Your day starts at 9am prompt and armed with a side of pork each you will spend the morning learning to butcher it from nose to tail, the different cuts and the various uses for them.<\/p>\n

After a delicious lunch prepared by Fiona, a chance to warm up and catch up with your course mates, we spend the afternoon learning how to make sausages the old-fashioned way and how to dry cure bacon and gammon. We finish the day with a tour of the brick smoke house and a discussion on the art of cold smoking. <\/span><\/p>\n

Everyone takes home a couple of pounds of sausage, a hunk of bacon and any plunder they would like (head, trotters, kidneys etc). <\/span>By the end of the course you will have learnt all the necessary skills to fully process your pig.<\/span><\/p>\n

We have a maximum number of 8 on the course. Private courses can also be arranged to suit your requirements.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”2\/5″][vc_column_text css=”.vc_custom_1614868677147{margin-top: 25px !important;margin-right: 20px !important;margin-bottom: 2px !important;margin-left: 20px !important;padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

Butchery Course dates<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1640875255346{margin-right: 20px !important;margin-left: 20px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

Saturday 15th Jan
\nSaturday 5th March
\nSaturday 23rd April
\nSaturday 28th May<\/h5>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615206757121{margin-top: 2px !important;margin-right: 20px !important;margin-bottom: 2px !important;margin-left: 20px !important;padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

To book a course call Fiona on 07788 448191 or email <\/strong>thekitchen@maynardsfarm.co.uk<\/strong><\/a><\/h6>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column offset=”vc_hidden-lg vc_hidden-sm vc_hidden-xs”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_single_image image=”1102″ img_size=”full” qode_css_animation=””][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615204856773{margin-top: 20px !important;margin-right: 20px !important;margin-bottom: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615206874270{margin-top: 10px !important;}”]<\/p>\n

Butchery Courses
\nwith Rob Cunningham<\/h1>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1612539128388{padding-top: 15px !important;}”]<\/p>\n

Spend the day learning how to butcher, cure and sausage your pig.<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615205161567{padding-top: 10px !important;}”]Your day starts at 9am prompt and armed with a side of pork each you will spend the morning learning to butcher it from nose to tail, the different cuts and the various uses for them.<\/p>\n

After a delicious lunch prepared by Fiona, we spend the afternoon learning how to make sausages the old-fashioned way and how to dry cure bacon and gammon.<\/p>\n

\n\t\t\t
<\/span><\/p>\n

We finish the day with a tour of the brick smoke house and a discussion on the art of cold smoking. <\/span><\/p>\n

Everyone takes home a couple of pounds of sausage, a hunk of bacon and any plunder they would like (head, trotters, kidneys etc). <\/span>By the end of the course you will have learnt all the necessary skills to fully process your pig.<\/span><\/p>\n

We have a maximum number of 8 on the course. Private courses can also be arranged to suit your requirements.<\/span><\/p>\n

<\/div>\n\t\t<\/div>

READ MORE<\/span><\/span><\/div><\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615204726714{margin-top: 15px !important;margin-right: 20px !important;margin-bottom: 2px !important;margin-left: 20px !important;padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

Butchery Course dates<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1640875271619{margin-right: 20px !important;margin-left: 20px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

Saturday 15th Jan
\nSaturday 5th March
\nSaturday 23rd April
\nSaturday 28th May<\/h5>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615205090273{margin-top: 2px !important;margin-right: 20px !important;margin-bottom: 2px !important;margin-left: 20px !important;padding-top: 15px !important;padding-right: 20px !important;padding-bottom: 15px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

To book a course call Fiona on 07788 448191 or email <\/strong>thekitchen@maynardsfarm.co.uk<\/strong><\/a><\/h6>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-xs”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_single_image image=”1102″ img_size=”full” qode_css_animation=””][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615204856773{margin-top: 20px !important;margin-right: 20px !important;margin-bottom: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615206901156{margin-top: 10px !important;}”]<\/p>\n

Butchery Courses
\nwith Rob Cunningham<\/h1>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1612539128388{padding-top: 15px !important;}”]<\/p>\n

Spend the day learning how to butcher, cure and sausage your pig.<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615205566075{padding-top: 10px !important;}”]Your day starts at 9am prompt and armed with a side of pork each you will spend the morning learning to butcher it from nose to tail, the different cuts and the various uses for them.<\/p>\n

After a delicious lunch prepared by Fiona, we spend the afternoon learning how to make sausages the old-fashioned way and how to dry cure bacon and gammon. We finish the day with a tour of the brick smoke house and a discussion on the art of cold smoking. <\/span><\/p>\n

Everyone takes home a couple of pounds of sausage, a hunk of bacon and any plunder they would like (head, trotters, kidneys etc). <\/span>By the end of the course you will have learnt all the necessary skills to fully process your pig.<\/span><\/p>\n

We have a maximum number of 8 on the course. Private courses can also be arranged to suit your requirements.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615204726714{margin-top: 15px !important;margin-right: 20px !important;margin-bottom: 2px !important;margin-left: 20px !important;padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

Butchery Course dates<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1640875286002{margin-right: 20px !important;margin-left: 20px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

Saturday 15th Jan
\nSaturday 5th March
\nSaturday 23rd April
\nSaturday 28th May<\/h5>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615205090273{margin-top: 2px !important;margin-right: 20px !important;margin-bottom: 2px !important;margin-left: 20px !important;padding-top: 15px !important;padding-right: 20px !important;padding-bottom: 15px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

To book a course call Fiona on 07788 448191 or email <\/strong>thekitchen@maynardsfarm.co.uk<\/strong><\/a><\/h6>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_single_image image=”1102″ img_size=”full” qode_css_animation=””][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615206500751{margin-top: 20px !important;margin-right: 30px !important;margin-bottom: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”1\/2″][vc_column_text]<\/p>\n

Butchery Courses with Rob Cunningham<\/h1>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1612539128388{padding-top: 15px !important;}”]<\/p>\n

Spend the day learning how to butcher, cure and sausage your pig.<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615205566075{padding-top: 10px !important;}”]Your day starts at 9am prompt and armed with a side of pork each you will spend the morning learning to butcher it from nose to tail, the different cuts and the various uses for them.<\/p>\n

After a delicious lunch prepared by Fiona, we spend the afternoon learning how to make sausages the old-fashioned way and how to dry cure bacon and gammon. We finish the day with a tour of the brick smoke house and a discussion on the art of cold smoking. <\/span><\/p>\n

Everyone takes home a couple of pounds of sausage, a hunk of bacon and any plunder they would like (head, trotters, kidneys etc). <\/span>By the end of the course you will have learnt all the necessary skills to fully process your pig.<\/span><\/p>\n

We have a maximum number of 8 on the course. Private courses can also be arranged to suit your requirements.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615206507597{margin-top: 35px !important;margin-bottom: 2px !important;padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

Butchery Course dates<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1640875301174{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

Saturday 15th Jan
\nSaturday 5th March
\nSaturday 23rd April
\nSaturday 28th May<\/h5>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615206439441{margin-top: 2px !important;margin-bottom: 2px !important;padding-top: 15px !important;padding-right: 20px !important;padding-bottom: 15px !important;padding-left: 20px !important;background-color: #5f887c !important;}”]<\/p>\n

To book a course call Fiona on 07788 448191 or email <\/strong>thekitchen@maynardsfarm.co.uk<\/strong><\/a><\/h6>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_single_image image=”823″ img_size=”full” qode_css_animation=””][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1613572680561{margin-top: 20px !important;margin-right: 30px !important;margin-bottom: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”3\/5″][vc_column_text css=”.vc_custom_1615206798478{margin-top: 15px !important;}”] Butchery Courses with Rob Cunningham [\/vc_column_text][vc_column_text css=”.vc_custom_1612539128388{padding-top: 15px !important;}”]…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":[],"_links":{"self":[{"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/pages\/42"}],"collection":[{"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/comments?post=42"}],"version-history":[{"count":83,"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/pages\/42\/revisions"}],"predecessor-version":[{"id":1477,"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/pages\/42\/revisions\/1477"}],"wp:attachment":[{"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/media?parent=42"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}