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Date & Duration:

Saturday 3rd of April 2021
Start time – 9:00am, Finish time – 1:30pm

Sunday 4th of April 2021
Start time – 9:00am, Finish time – 1:30pm

*Participants are asked to arrive 15 minutes prior to the commencement time on both days

Cost:

Pork – $520 Per Person

Lamb – $570 Per Person

Venison – $595 Per Person

**Please be sure to choose the local pick up option at check out to avoid having to pay shipping fees
*All equipment and produce is supplied as part of your booking fee. Participants will take home all the meat they prepare during the class, a new boning knife and a butcher’s apron as a memento of the experience.

**We reserve the right to raise our class fee at any point within reason; unstable meat prices make accurately costing classes months in advance of the event very difficult, unfortunately we don’t have a crystal ball to foresee any potential price rises and we will raise the cost to attend if we are advised of any significant cost increases. We encourage anyone interested in attending to book asap! Once booked you won’t have any more to pay regardless of any potential cost increases closer to the date.