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Stag Do


Stag Do

The ultimate Stag Do. Men with knives, saws, cleavers and meat. What a great start to your stag celebration.

Butchery in a fun way yet some what informative.

I have delivered dozens of Stag Dos to groups, as diverse as sixteen farmers from Essex to a dozen officers from the horse guards. 

This experience starts with a laugh meet and greet and a coffee (no alcohol until the knife bit is done) and then all the group will begin boning and cutting some meat. It might be a red stag carcase or a side of Herdwick mutton. Throughout the days festivities I will be personally delivering a liberal helping of good Northern humour to the stag and as a matter of course to the assembled fellow revellers 

After that we will have an in-depth look, or not as the case may be, at:

  • farming
  • slaughtering
  • hanging and maturing
  • and most importantly cooking and eating.

After the hands on, which will be done using chain mail gloves an aprons, we will sit down to a lunch made from some of the meat we have butchered. This is for definite meat obsessives, as the meal will be a meat feast, with token potatoes and veg. Whilst we are eating there will be an opportunity to have an informal Q&A.

As people want to know more about the food they eat, they also become more interested in the provenance of their food and artisan skills. Butchery especially is coming to the fore. The programmes, like The Master Chef and all the vast array of cookery programmes that feature meat, focus on forgotten cuts of meat that people are unfortunately unfamiliar with these days.

This experience will help to demystify some the whole farming to food process, and will help you appreciate a whole range of meat cuts.

"This event will give you an insight into the magic and humour of the meat trade and Andrew will enthuse, educate all through his depth of knowledge, passion and last, but by no means least 'humour'" Charles Ford (Farmer)


There will also be informal Q&A session.

The course includes light refreshments and meal made from meat butchered on the course.

All ingredients and equipment will be provided.

The course duration is about 3-4 hrs.

Different days and time can be arranged, just contact me to discuss your requirements.

This course is delivered in a venue near Borough Market, London Bridge, but it is possible to have a venue of your own choice.

Group size is min of 8 and max of 18 people.

The cost of the course is £100 per person.


My Passion is Meat, Food and Farming.