Class: Butchery and Barbecue
Biography: Matt is a Butcher who practices the traditional arts of whole animal butchery and dry-aging. Mathew is the manager of our supplier The Butchery‘s shop at Spitalfields Market, working with – amongst other breeds – White Park, Irish Moiled, Belted Galloway and South Devon beef; and Saddleback pork. He enjoys making bacon and sausages and has a strong belief in the powers of salt and time. Follow Matt on Instagram.
Classes: Fish Barbecue Class
Biography: Michael is a career chef with ten years of experience across the hospitality industry. He has working in some of the world’s finest restaurants: The French Laundry (Yountville, California), Blue Hill at Stone Barns (up-state New York) and Attica (Melbourne). During his career Michael has developed a particular interest in fish which led him to spend time at Sydney’s revolutionary Fish Butchery and to work at Fin and Flounder in Hackney. He is the sous chef of Smoking Goat restaurant in Shoreditch. Follow Michael on Instagram.
Biography: Alastair set up London Barbecue School. He has been teaching cookery since 2010 (and exclusively barbecue since 2015), and prior that he worked as a private chef in luxury ski chalets, private homes and aboard superyachts. His passion is slow-cooked barbecue using top-quality British ingredients. Follow Alastair on Twitter and Instagram.
Classes: Texas Barbecue Masterclass
Biography: Lap-fai Lee is veteran BBQ competitor with his team Backyard Brummies, with accolades including Reserve Grand Champions at Grillstock Bristol. Lap brings a left-field approach to BBQ with influences from Texas to Thailand. A wealth of cooking knowledge from years of teaching classes from pork butchery to macarons means you can be sure to learn something new and unexpected in Lap’s class. Follow Lap on Instagram.