Chapel Steps restaurant Bandon has launched plans for its first ever Butchery course for adventurous foodies which will be held in the restaurant on Tuesday, 13th May.
The course which will be hosted by Michelin recommended head chef Kevin O'Regan, craft butcher Eoin O'Mahony of O'Mahony Butchers in the English Market and local butcher Dan Maloney will seek to educate food lovers on all aspects of butchery from rearing to serving. The course will be an experimental hands on learning forum with the keen home cook in mind and will also focus on the different cuts of beef including lesser known cuts and techniques which Eoin and Kevin are infamous for selling and using.
The one day event which will be split in to a morning and evening session will provide foodies with a unique opportunity to experience and learn all about beef from farm to fork. The morning event will focus on the forequarter while the evening session will focus on cuts from the hindquarter. Guests will also be treated to lunch or dinner and wine as well as impromptu cooking and tasting of the best prime West Cork angus beef.
Speaking of the upcoming courses, Kevin O'Regan, Head Chef of Chapel Steps said, "As a chef I am always looking to bring something new and exciting to our diners plates and more and more we are finding that our guests like to be more informed about where their beef is coming from and the different cuts and cooking techniques. Eoin and Dan are two men that I trust implicitly when buying beef for the restaurant; both are master craftsmen with many years of experience between them. Between us, we will advise and show the guests on the best cuts as well as the more traditional lesser known pieces which they may not have heard of, how to cook them and how to serve them at their own tables."
Also speaking of the course, Eoin O'Mahony said, "I am looking forward to being a part of the first such Butchery course on May 13th. Butchery is a craft and myself and Dan will be keen to exhibit this to our guests on the day. The course will give a good introduction to the many different beef breeds, and how they are reared and we will also look at hanging, ageing, welfare and provenance while discussing modern and traditional butchering techniques. "
Tickets for the Butchery Course will be limited to just 15 per session with tickets costing €50 and €60.
