Meat School with Cannon and Cannon, 5th May 2016
Product: 35112
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Tutored Tastings
Treat yourself, your family or a client to one of our exclusive tutored tastings. One of our experts will guide you through a range of wines or spirits while educating you on the evening’s topic. From style and regional focusses to cheese and wine pairings, these are unmissable chances to broaden your wine and spirits knowledge.
Held in the Pickering Cellar, the space is perfectly suited to convivial wine tastings.
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Description
This will be an evening full of character with specialist charcuterie purveyor Cannon and Cannon. Immerse yourself in Britain’s charcuterie revolution as we enjoy the chance to sample the wares of artisan producers from across England, Scotland and Wales. There will be three different sections to the tasting, including air-dried muscle meats, air-dried sausages and non-pork meats.
We will learn about the tradition of curing, how these lost skills are returning and about new techniques being used to further flavour development. There will be six wines to sample alongside 12 different products. ‘Expect a semi-geeky and semi-gluttonous evening,’ says Ed Smith, Cannon and Cannon’s Creative Director.
Hosted by Rebecca Lamont, Head of Wine School
N.B. Wines for this event will be chosen from Berry Bros. & Rudd stocks at the time of the event, so most will be available to order afterwards.
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