{"title":"All Food Experiences","description":null,"products":[{"product_id":"the-wild-grill-experience","title":"The Wild Grill Experience","description":"\u003ch4\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan class=\"inner\"\u003eOur\u003c\/span\u003e \u003cspan class=\"inner\"\u003eflagship\u003c\/span\u003e \u003cspan class=\"inner\"\u003eevent, welcoming \u003c\/span\u003e\u003cspan class=\"inner\"\u003ebarbecuing\u003c\/span\u003e \u003cspan class=\"inner\"\u003eenthusiasts\u003c\/span\u003e \u003cspan class=\"inner\"\u003efor\u003c\/span\u003e \u003cspan class=\"inner\"\u003ea\u003c\/span\u003e \u003cspan class=\"inner\"\u003efull\u003c\/span\u003e \u003cspan class=\"inner\"\u003e4 \u003c\/span\u003e\u003cspan class=\"inner\"\u003ehour\u003c\/span\u003e \u003cspan class=\"inner\"\u003emeat\u003c\/span\u003e \u003cspan class=\"inner\"\u003emasterclass,\u003c\/span\u003e \u003cspan class=\"inner\"\u003efeaturing \u003c\/span\u003e\u003cspan class=\"inner\"\u003ebutchery\u003c\/span\u003e \u003cspan class=\"inner\"\u003edemonstration,\u003c\/span\u003e \u003cspan class=\"inner\"\u003eBBQ\u003c\/span\u003e \u003cspan class=\"inner\"\u003ecooking \u003c\/span\u003e\u003cspan class=\"inner\"\u003eclass,\u003c\/span\u003e \u003cspan class=\"inner\"\u003esausage\u003c\/span\u003e \u003cspan class=\"inner\"\u003emaking\u003c\/span\u003e \u003cspan class=\"inner\"\u003eand\u003c\/span\u003e \u003cspan class=\"inner\"\u003ea\u003c\/span\u003e \u003cspan class=\"inner\"\u003elong-table \u003c\/span\u003e\u003cspan class=\"inner\"\u003eNordic\u003c\/span\u003e \u003cspan class=\"inner\"\u003eTipi\u003c\/span\u003e \u003cspan class=\"inner\"\u003efeast!\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003c\/em\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eStep into The Wild Grill Experience for an unforgettable 4-hour adventure of fire, flavour, and hands-on mastery. \u003c\/p\u003e\n\u003cp\u003eThis isn't just a cookery course – it’s a one-of-a-kind BBQ and butchery experience celebrating meat, smoke, and open-flame cooking like nowhere else.\u003c\/p\u003e\n\u003cp\u003eLed by the MHF expert team of meat professionals, your day blends learning, cooking, and eating in equal measure. With guided sessions from our master butcher, BBQ pitmaster, and host you’ll explore every stage of the process – from butchery and seasoning to live-fire cooking and feasting.\u003c\/p\u003e\n\u003cp\u003eAnd the best part? You won’t just watch – you’ll get stuck in: breaking down your own pig joints, mastering the grill, and crafting sausages to take home.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWatch and help our expert butcher break down half a pig and learn how to prepare joints and cuts during this hands-on butchery course.\u003c\/p\u003e\n\u003cp\u003eoin our pitmaster for a live-fire BBQ cooking session, learning how to control heat, season meats, and grill over flame — all while tasting fresh cuts straight from the fire.\u003c\/p\u003e\n\u003cp\u003eRoll up your sleeves and make your own sausages \u0026amp; burgers to take home, guided step-by-step by our experienced host.\u003c\/p\u003e\n\u003cp\u003eEnd the day gathered around the fire inside our Nordic tipi for a long-table feast, featuring the meat you’ve prepared, alongside chef’s seasonal sides and slow-cooked cuts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e“I cannot recommend The Wild Grill Experience highly enough... the guys thought of everything. They shared their expertise, knowledge, sense of humour and so much delicious food, they skimped on nothing. From the minute we got there, they put a smile on our faces. We will be back!”\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cem\u003e\u003cspan class=\"wrap\"\u003eREAL REVIEW, YASMIN \u0026amp; ARCHIE\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\n\u003c\/h4\u003e","brand":"Millington Hall Farm","offers":[{"title":"Fri 7 May (4:00PM - 8:00PM)","offer_id":60869628952910,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Sat 8 May (10:00AM - 2:00PM)","offer_id":60871173833038,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Fri 14 May (4:00PM - 8:00PM)","offer_id":60871173865806,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Sat 15 May (9:30AM - 1:30PM)","offer_id":60871173898574,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Fri 21 May (4:00PM - 8:00PM)","offer_id":60871173931342,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Sat 22 May (10:00AM - 2:00PM)","offer_id":60871173964110,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Fri 28 May (4:00PM - 8:00PM)","offer_id":60871173996878,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Sat 29 May (10:00AM - 2:00PM)","offer_id":60871174029646,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Fri 4 June (10:00AM - 2:00PM)","offer_id":60871174062414,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Sat 5 June (10:00AM - 2:00PM)","offer_id":60871174095182,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Fri 11 June (10:00AM - 2:00PM)","offer_id":60871174127950,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true},{"title":"Sat 12 June (10:00AM - 2:00PM)","offer_id":60871174160718,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-the-wild-grill-1.jpg?v=1785939743"},{"product_id":"big-green-egg®-kamado-basics","title":"Big Green Egg® Kamado Basics","description":"\u003cp\u003e\u003cstrong\u003eOwn a Big Green Egg? Thinking about buying one? This is the perfect place to start.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMillington Hall Farm is proud to partner with \u003cstrong\u003eBig Green Egg\u003c\/strong\u003e to bring you our Kamado Basics experience;  a hands-on introduction to getting the very best from your ceramic barbecue.\u003c\/p\u003e\n\u003cp\u003eWhether you’ve just invested in a Big Green Egg, have one gathering dust on the patio, or are considering joining the Big Green Egg family, this relaxed and informative class will give you the confidence to cook with precision, control temperature with ease, and unlock the incredible versatility of kamado cooking.\u003c\/p\u003e\n\u003cp\u003eThroughout the session you’ll cook alongside our experienced chefs, learning the essential techniques that make the Big Green Egg so much more than a barbecue. From lighting and temperature management to direct and indirect cooking, you’ll discover how to grill, roast, smoke and bake with confidence.\u003c\/p\u003e\n\u003cp\u003eAlong the way you’ll prepare and enjoy a selection of delicious dishes, sharing food around the table with fellow enthusiasts while picking up practical tips that you’ll use every time you cook at home.\u003c\/p\u003e\n\u003cp\u003eThis class forms the foundation of our \u003cstrong\u003eBig Green Egg Masterclass Series\u003c\/strong\u003e, giving you the knowledge and confidence to progress onto more advanced courses covering low \u0026amp; slow barbecue, wood-fired baking, outdoor entertaining and specialist cooking techniques.\u003c\/p\u003e\n\u003cp\u003eWhether you’re completely new to kamado cooking or simply want to get more from your Egg, you’ll leave inspired, confident and ready to fire it up at home.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDuring the class you’ll learn:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eThe anatomy of the Big Green Egg and how it works\u003c\/li\u003e\n\u003cli\u003eLighting your Egg quickly and efficiently\u003c\/li\u003e\n\u003cli\u003eUnderstanding airflow and temperature control\u003c\/li\u003e\n\u003cli\u003eDirect vs indirect cooking\u003c\/li\u003e\n\u003cli\u003eSetting up for grilling, roasting, smoking and baking\u003c\/li\u003e\n\u003cli\u003eUsing the essential Big Green Egg accessories\u003c\/li\u003e\n\u003cli\u003eCleaning, maintenance and everyday care\u003c\/li\u003e\n\u003cli\u003ePractical cooking techniques you’ll use at home\u003c\/li\u003e\n\u003cli\u003ePlenty of opportunities to ask questions throughout the day\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eAt the end of the class you’ll sit down together to enjoy everything you’ve cooked, leaving with new skills, great recipes and the confidence to make the most of your Big Green Egg.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"October 3, 2026 4:00 PM","offer_id":60211219300686,"sku":"TS-0109c5","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"March 20, 2027 4:00 PM","offer_id":60211219333454,"sku":"TS-6c1e4d","price":150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/big-green-egg-kamado-basics-4207603.jpg?v=1784965339"},{"product_id":"james-peck-masterclass","title":"James Peck Masterclass","description":"\u003ch4\u003e\u003cem\u003eA rare opportunity to learn from nne of the UK's most exciting Live-Fire chefs\u003c\/em\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cspan style=\"background-color: rgb(236, 127, 81); color: rgb(255, 255, 255);\"\u003e4+ hour experience\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eSpend a day cooking alongside James Peck - the award-winning chef behind the acclaimed live-fire restaurant Ember, recognised in the OpenTable Top 100 Restaurants and known for his bold, ingredient-led approach to cooking over fire. James has cooked in leading kitchens, travelled through Texas to learn from some of America's finest pitmasters, and has become one of the UK's leading voices in modern live-fire cuisine.\u003c\/p\u003e\n\u003cp\u003eThis exclusive masterclass at Millington Hall Farm isn't about following recipes.\u003c\/p\u003e\n\u003cp\u003eIt's about changing the way you think about cooking with fire.\u003c\/p\u003e\n\u003cp\u003eJames' philosophy is refreshingly simple: exceptional produce, perfectly seasoned, cooked over embers with precision and restraint. No unnecessary gadgets. No complicated techniques. Just an understanding of fire, flavour and ingredients.\u003c\/p\u003e\n\u003cp\u003eIf you're passionate about food and want to learn from one of the very best, this is an experience you won't want to miss.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cem\u003e\u003c\/em\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cem\u003eWhat You'll Learn\u003c\/em\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to cook with Embers \u003c\/strong\u003e- You'll learn how to cook using radiant heat, understanding how embers deliver gentle, even cooking and remarkable depth of flavour. \u003cspan style=\"font-size: 0.875rem;\"\u003eThis is one of the defining techniques of modern live-fire restaurants.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt Baking\u003c\/strong\u003e - \u003cspan style=\"font-size: 0.875rem;\"\u003eOne of James' signature techniques. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eDiscover how salt baking gently cooks ingredients while preserving moisture and intensifying natural flavours. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eIt's a beautifully simple method that consistently produces stunning results and is guaranteed to impress your guests at home.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eBrining \u0026amp; Seasoning\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e - Seasoning starts long before food reaches the grill. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eJames will explain when to brine, when to dry-brine, when to season and, just as importantly, when to leave exceptional produce alone. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eUnderstanding these subtle differences will elevate every meal you cook.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eSeafood Over Fire\u003c\/strong\u003e - \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eSeafood can be intimidating on the barbecue. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eJames will demonstrate how to cook delicate fish and shellfish over live fire with confidence, preserving texture while developing incredible flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eDry-Aged Beef \u0026amp; Premium Cuts\u003c\/strong\u003e - \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eYou'll explore the characteristics of dry-aged beef, learn how to maximise flavour without overcomplicating the cook and understand why simplicity often wins.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eReverse Searing\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e - Master one of the most reliable ways to cook thick cuts of meat. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eJames will demonstrate how reverse searing delivers beautifully even cooking, exceptional crust development and complete confidence every time. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eYou'll never cook a large steak the same way again.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eCedar Plank Cooking -\u003c\/strong\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eDiscover how natural wood can become another ingredient in your cooking. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eYou'll learn how cedar planks gently perfume fish, vegetables and other ingredients, creating subtle layers of flavour that simply can't be achieved through conventional cooking methods.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eIngredient-Led Cooking\u003c\/strong\u003e - \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003ePerhaps the most valuable lesson of the day. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eJames believes the finest dishes begin with exceptional produce. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eRather than hiding ingredients behind heavy sauces or excessive smoke, you'll learn how to identify quality, treat ingredients with respect and allow natural flavours to shine.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cem\u003eA Restaurant Experience\u003c\/em\u003e\u003c\/h4\u003e\n\u003cp\u003eThroughout the masterclass you'll enjoy tasting the dishes as they're prepared, discussing techniques, asking questions and learning directly from James in a relaxed and informal setting.\u003c\/p\u003e\n\u003cp\u003eThis is a rare opportunity to gain insight into the methods, mindset and attention to detail behind one of the UK's leading live-fire restaurants.\u003c\/p\u003e\n\u003cp\u003eIncluded with Your Masterclass\u003c\/p\u003e\n\u003cp\u003eEvery guest receives:\u003c\/p\u003e\n\u003cp\u003e✔ A full day of hands-on tuition with James Peck\u003c\/p\u003e\n\u003cp\u003e✔ Premium seasonal ingredients\u003c\/p\u003e\n\u003cp\u003e✔ All equipment, fuel and materials provided\u003c\/p\u003e\n\u003cp\u003e✔ A printed recipe and technique guide\u003c\/p\u003e\n\u003cp\u003e✔ A digital follow-up recipe collection\u003c\/p\u003e\n\u003cp\u003e✔ Access to our exclusive BBQ community WhatsApp group\u003c\/p\u003e\n\u003cp\u003e✔ Exclusive Millington Hall Farm discounts\u003c\/p\u003e\n\u003cp\u003e✔ Priority access to future guest chef experiences and masterclasses\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cem\u003eIs This Masterclass Right For Me?\u003c\/em\u003e\u003c\/h4\u003e\n\u003cp\u003eThis class is perfect for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConfident home cooks\u003c\/li\u003e\n\u003cli\u003eBBQ enthusiasts looking to refine their skills\u003c\/li\u003e\n\u003cli\u003eBig Green Egg and kamado owners\u003c\/li\u003e\n\u003cli\u003eChefs wanting to explore live-fire cooking\u003c\/li\u003e\n\u003cli\u003eAnyone passionate about exceptional ingredients and restaurant-quality food\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSome previous BBQ experience is recommended, but enthusiasm is far more important than perfection.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cem\u003eWhat Makes This Masterclass Different?\u003c\/em\u003e\u003c\/h4\u003e\n\u003cp\u003eThroughout the day, James will share the techniques and philosophy that have made Ember one of the UK's most talked-about live-fire restaurants.\u003c\/p\u003e\n\u003cp\u003eWorking in small groups, you'll cook with premium seasonal ingredients while learning how to let fire enhance flavour rather than dominate it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cem\u003eAbout James Peck\u003c\/em\u003e\u003c\/h4\u003e\n\u003cp\u003eJames Peck is one of the UK's leading live-fire chefs and the founder of the award-winning restaurant Ember. A former Army chef, he refined his craft in professional kitchens before developing a style centred on fire, exceptional ingredients and thoughtful simplicity. His restaurants have received widespread recognition, and he has become a familiar face at major live-fire festivals and demonstrations across the UK. 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Working in small groups alongside our Pitmasters, you’ll prepare and cook a range of dishes before sitting down together to enjoy the food at the end of the session.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eThe principles covered apply to most charcoal barbecues, including kettle BBQs, kamados and smokers, so you don’t need a particular type of barbecue to take part.\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eThis isn’t a cookery demonstration. You’ll be involved throughout the session.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eGuests work in small groups, typically sharing a grill between two or three people. This gives everyone the opportunity to light and manage the fire, prepare ingredients and cook over charcoal with guidance from our Pitmasters.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eThe aim is not simply to give you a collection of recipes, but to help you understand the techniques behind them so you can apply what you’ve learned when cooking at home.\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eWe’ll explain how the vents on your barbecue affect the fire, how much fuel to use and how to make adjustments when you need to raise, lower or maintain the cooking temperature.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eWe’ll look at how a charcoal barbecue works and the relationship between fuel, airflow and heat.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eYou’ll learn how to break down a whole chicken into individual cuts while developing practical knife skills.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eThroughout the class, you’ll prepare and cook a selection of dishes designed to demonstrate different barbecue techniques.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eGood barbecue is much easier when you can measure what’s happening rather than guess.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eYou’ll learn how to manage cooking temperatures, when to use direct and indirect heat, and how internal food temperatures can help you judge when meat is cooked.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eWe’ll cover the role of seasoning, rubs, sauces and fresh accompaniments in barbecue cooking.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eYou’ll learn how these can be used alongside smoke and fire to add flavour, balance and texture to a dish.\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp class=\"p6\"\u003e \u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Sat 6 March (12:00PM - 4:00PM)","offer_id":60870495371598,"sku":null,"price":160.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-beginner-barbecue-class-course.jpg?v=1789822740"},{"product_id":"the-ultimate-american-bbq-masterclass","title":"The Ultimate American BBQ Masterclass","description":"\u003ch4\u003e\n\u003cmeta charset=\"UTF-8\"\u003eGet hands-on with \u003cspan class=\"s1\"\u003eproper American barbecue\u003c\/span\u003e alongside professional pitmaster Richie Rye.\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOver five hours, you’ll learn how to prepare, smoke and serve brisket, ribs, chicken and sausages, while mastering the fire, smoke and techniques behind great low-and-slow BBQ.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBrisket sits at the heart of the class. You’ll work through the complete process, from selecting and trimming the meat to seasoning, smoking, wrapping, judging doneness, resting and slicing.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen you arrive, the pit will already be running and a brisket cooked in advance will be resting, so you can see and taste the final result during the class. At the same time, you’ll prepare another brisket from the beginning, giving you a proper understanding of the whole cook rather than simply watching the finished stages.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eYou’ll spend plenty of time around the smoker, learning how to \u003cspan class=\"s1\"\u003emanage the fire rather than simply follow a temperature on a thermometer\u003c\/span\u003e. Richie will cover fuel, airflow, temperature control and smoke management, helping you understand what’s happening inside the pit and how to react when a cook doesn’t go exactly to plan.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAlongside the brisket, you’ll prepare and cook \u003cspan class=\"s1\"\u003epork ribs, chicken and sausages\u003c\/span\u003e, exploring the different temperatures, timings and techniques each requires.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMost importantly, this is a \u003cspan class=\"s1\"\u003ehands-on masterclass\u003c\/span\u003e. You’ll be preparing meat, managing the smoker, tasting throughout the cook and asking questions as you go. Richie will also help you translate the techniques to your own barbecue or smoker at home.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOnce everything is ready, we’ll bring the meats together with classic sides and sauces to create a proper American-style BBQ spread, then sit down around the table and eat it together.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eCome hungry. This is a full BBQ feast, not a tasting menu.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e \u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Sat 3 April (12:00PM - 5:00PM)","offer_id":60871172718926,"sku":null,"price":180.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-american-barbecue-class7.jpg?v=1786271920"},{"product_id":"intermediate-bbq-class","title":"Intermediate BBQ Class","description":"\u003cp class=\"p3\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDesigned for confident home cooks and guests who have completed our Foundation BBQ Class, this four-hour hands-on class develops the skills needed to manage more ambitious live-fire cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eRather than concentrating on individual recipes, the focus is on managing a complete cook: using different heat zones, cooking several dishes at once, planning timings, working with smoke and fuel, and balancing flavours across a menu.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eWorking in small groups alongside our Pitmasters, you’ll prepare and cook a range of dishes while learning techniques that can be applied to your own barbecue at home.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eIs This Class Right for Me?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p4\"\u003eThis class is designed for people who already have a basic understanding of charcoal barbecue.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003eIt’s particularly suitable if you:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHave attended our Foundation BBQ Class\u003c\/li\u003e\n\u003cli\u003eRegularly cook on a charcoal or wood-fired barbecue\u003c\/li\u003e\n\u003cli\u003eOwn a kettle BBQ, kamado or smoker\u003c\/li\u003e\n\u003cli\u003eAre comfortable lighting and controlling your barbecue\u003c\/li\u003e\n\u003cli\u003eWant to develop your fire management and live-fire cooking techniques\u003c\/li\u003e\n\u003cli\u003eWant to become better at cooking several dishes and having them ready at the same time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p4\"\u003eYou don’t need to be an expert, but you should be comfortable with the basics of lighting a barbecue and controlling its temperature.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eIf you’re completely new to charcoal cooking, we recommend starting with our Foundation BBQ Class.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003cbr\u003eA More Advanced Approach to BBQ\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p4\"\u003eCooking one dish well is one thing. Managing several dishes, cooking at different temperatures and getting everything to the table at the right time requires a different approach.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eThat’s the focus of this class.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eYou’ll work with multiple cooking methods and heat zones while preparing different elements of a complete BBQ menu.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eWe’ll look at how to organise a cook, what needs to happen when, and how to make adjustments when the fire or food doesn’t behave exactly as planned.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e \u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Sat 13 March (12:00PM - 4:00PM)","offer_id":60871057932622,"sku":null,"price":160.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-barbecue-class-intermediate9_6da73635-9520-4e8b-87e1-0118fdf3498b.jpg?v=1786450627"},{"product_id":"the-overnight-smoke","title":"The Overnight Smoke","description":"\u003ch3 class=\"p1\"\u003e\u003cem\u003e\u003cb\u003eSmoke brisket through the night. Sleep by the fire. Wake up and see who cooked it best.\u003c\/b\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003ch4 class=\"p1\"\u003eAn 18-hour BBQ experience combining hands-on butchery, a brisket smoking masterclass, an overnight cook, heated tipi accommodation, a BBQ banquet and Cowboy breakfast.\u003cbr\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAn 18-hour overnight BBQ experience\u003c\/li\u003e\n\u003cli\u003eTwo masterclasses: brisket butchery and brisket smoking\u003c\/li\u003e\n\u003cli\u003eLearn to prepare and cook a full packer brisket\u003c\/li\u003e\n\u003cli\u003eYour own smoker for the overnight cook\u003c\/li\u003e\n\u003cli\u003eHeated tipi accommodation with real beds\u003c\/li\u003e\n\u003cli\u003eBBQ banquet evening meal\u003c\/li\u003e\n\u003cli\u003eCowboy breakfast the following morning\u003c\/li\u003e\n\u003cli\u003eDrinks included during the evening\u003c\/li\u003e\n\u003cli\u003eAll meat, ingredients, rubs and seasonings provided\u003c\/li\u003e\n\u003cli\u003eTeam brisket judging the following morning\u003c\/li\u003e\n\u003cli\u003eTake-home goody bag\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTwo Masterclasses, One Overnight Cook\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eThe Overnight Smoke is built around understanding brisket from beginning to end.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eRather than starting with a pre-trimmed piece of meat and following a recipe, you’ll first learn where the brisket sits on the animal and how the cut is broken down.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFrom there, we move to the smoker.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWorking with our Pitmasters, you’ll prepare a full packer brisket and take it through the stages of a traditional low-and-slow cook.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe format gives us something an ordinary daytime BBQ class can’t: time.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll see how the brisket changes throughout a long cook and learn how to make decisions based on the meat, fire and temperature rather than simply following a timetable.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhat You’ll Learn\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eBrisket Butchery\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eBefore we cook, we start with the animal.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll learn where the brisket comes from, how it is removed and how its structure affects the way we prepare and cook it.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eWe’ll look at:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhere the brisket sits on the animal\u003c\/li\u003e\n\u003cli\u003eThe point and flat muscles\u003c\/li\u003e\n\u003cli\u003eFat and connective tissue\u003c\/li\u003e\n\u003cli\u003eBreaking down and preparing the cut\u003c\/li\u003e\n\u003cli\u003eSelecting and assessing brisket for smoking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003eThis gives you a much better understanding of what happens later during a long cook.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003ePreparing a Full Packer Brisket\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eYou’ll then prepare a full packer brisket ready for the smoker.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll cover trimming, fat removal, shaping and seasoning, including how the preparation of the brisket affects bark development and the finished cook.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll also look at rubs, seasoning and flavour profiles and learn how to develop your own approach rather than relying on one prescribed recipe.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFire \u0026amp; Smoke Management\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eA long brisket cook requires a stable fire and clean smoke.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll learn how to set up the smoker, manage fuel and airflow, maintain the required cooking environment and recognise good-quality smoke.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll also cover how different fuels and woods affect the cook and the flavour of the finished brisket.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Stall, Wrapping \u0026amp; Foil Boats\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eAs the brisket progresses, we’ll look at what happens during the stall and the options available to you.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll learn when and why you might wrap a brisket, including traditional wrapping and foil-boat techniques, and how these decisions affect bark, moisture and cooking time.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe emphasis is on understanding your options rather than teaching one single ‘correct’ method.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eKnowing When It’s Done\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eTemperature is useful, but it doesn’t tell you everything.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll show you how to assess the brisket as it approaches the end of the cook, using internal temperature alongside feel and tenderness to decide when it is ready to come off the smoker.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll then learn how to rest, hold and slice the finished brisket correctly.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Overnight Cook\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eAfter the daytime masterclasses and evening meal, it’s your turn to manage the smoker.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWorking with your team, you’ll take responsibility for your brisket as it cooks overnight.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll monitor the fire and meat, make adjustments when required and put the techniques covered during the day into practice.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThere’s a competitive element too: each team is cooking its own brisket, with the results judged the following morning.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIt’s friendly competition, but there can only be one team of Brisket Champions.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Food\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eYou won’t be living on brisket samples for 18 hours.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eDuring the evening, we’ll sit down together for a generous BBQ banquet prepared by our Pitmasters, with opportunities to get involved with the cooking throughout.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe following morning, we’ll serve a full Cowboy breakfast while the overnight briskets are finished and prepared for judging.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAll meat, ingredients, rubs, sauces and seasonings required for the experience are included.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eYour Overnight Stay\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eYou’ll stay on site in heated tipi accommodation, allowing you to remain close to your smoker throughout the overnight cook.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eAccommodation includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eReal beds\u003c\/li\u003e\n\u003cli\u003eHeating\u003c\/li\u003e\n\u003cli\u003ePower\u003c\/li\u003e\n\u003cli\u003eFridge\u003c\/li\u003e\n\u003cli\u003eFirepit\u003c\/li\u003e\n\u003cli\u003eA smoker for your team’s overnight brisket\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003eYour fridge will be stocked for the evening, and drinks are also available from the bar.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Morning After\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eAfter breakfast, it’s time to see how the night’s work has paid off.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll take the briskets through the final stages of resting and slicing before tasting and comparing the results.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll discuss what worked, what each team might do differently next time and how the decisions made during the night affected the finished brisket.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThen we’ll crown the night’s \u003cspan class=\"s1\"\u003eBrisket Champions\u003c\/span\u003e.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003cbr\u003eIs This Experience Right for Me?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003eThe Overnight Smoke isn’t just for BBQ obsessives. It’s part masterclass, part challenge and part night away on the farm.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eYou might be taking on your first overnight brisket, or you might already reckon you know exactly what you’re doing. Either way, you’ll spend the night cooking alongside other teams, swapping ideas, keeping the fires going and, inevitably, keeping an eye on the competition.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIt’s a great choice if you:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWant to learn how to prepare and smoke a whole brisket from start to finish\u003c\/li\u003e\n\u003cli\u003eAlready know your way around a smoker and want to put your overnight skills to the test\u003c\/li\u003e\n\u003cli\u003eFancy a different night away with a group of friends\u003c\/li\u003e\n\u003cli\u003eLove BBQ, live-fire cooking and good food\u003c\/li\u003e\n\u003cli\u003eEnjoy a bit of friendly competition\u003c\/li\u003e\n\u003cli\u003eWant to pick up new techniques from our Pitmasters\u003c\/li\u003e\n\u003cli\u003eLike the idea of a BBQ banquet, drinks around the fire and a night in a heated tipi\u003c\/li\u003e\n\u003cli\u003eThink your team has what it takes to be crowned \u003cspan class=\"s1\"\u003e\u003cb\u003eBrisket Champions\u003c\/b\u003e\u003c\/span\u003e in the morning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eYou don’t need loads of BBQ experience to take part. We’ll teach and guide you through the cook, while giving more experienced guests plenty of opportunity to put their own knowledge and instincts to work.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eYou’ll Leave With\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eExperience preparing and smoking a full packer brisket\u003c\/li\u003e\n\u003cli\u003eAn understanding of brisket butchery and anatomy\u003c\/li\u003e\n\u003cli\u003ePractical knowledge of trimming and seasoning\u003c\/li\u003e\n\u003cli\u003eExperience managing fire and smoke over a long cook\u003c\/li\u003e\n\u003cli\u003eAn understanding of the stall, wrapping and foil-boat techniques\u003c\/li\u003e\n\u003cli\u003eKnowledge of resting, holding and slicing brisket\u003c\/li\u003e\n\u003cli\u003eExperience of managing an overnight smoke\u003c\/li\u003e\n\u003cli\u003eA take-home goody bag\u003c\/li\u003e\n\u003cli\u003eAnd, for one team, bragging rights as Brisket Champions\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eMillington Hall Farm BBQ School\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eThe Overnight Smoke takes place at Millington Hall Farm BBQ School in the Cheshire countryside.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIt’s a longer and more involved experience than our daytime classes, giving you the opportunity to follow one of barbecue’s most challenging cuts through the complete process rather than seeing individual stages in isolation.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll butcher, trim, season, smoke, monitor, rest and slice brisket over the course of 18 hours — with plenty of food, drink and time around the fire along the way.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Per group of up to 5","offer_id":60355904995662,"sku":null,"price":2000.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-overnight-smoke1.jpg?v=1786454551"},{"product_id":"masterclass-mattys-chop-shop","title":"Masterclass: Matty's Chop Shop","description":"\u003ch3 class=\"p2\"\u003e\u003cem\u003e\u003cb\u003eLearn BBQ the Chop Shop way with Matty O’Brien of Matty’s BBQ Chop Shop.\u003c\/b\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003eThis hands-on masterclass explores Matty’s distinctive approach to live-fire cooking, combining American smokehouse techniques with flavours and influences from around the world.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eWorking alongside Matty, you’ll butcher, season, smoke and cook quality British produce over fire, picking up practical techniques and plenty of ideas to take back to your own BBQ.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhat You’ll Learn\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eButchery and preparation of different cuts\u003c\/li\u003e\n\u003cli\u003eSeasoning, spices and building flavour\u003c\/li\u003e\n\u003cli\u003eWood-fired smoking and live-fire techniques\u003c\/li\u003e\n\u003cli\u003eWorking with quality, seasonal British produce\u003c\/li\u003e\n\u003cli\u003eMatty’s approach to combining traditional BBQ with global flavours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\"\u003eThroughout the class you’ll cook, taste and eat together in the relaxed setting of Millington Hall Farm BBQ School.\u003c\/p\u003e\n\u003ch4 class=\"p2\"\u003e\u003cb\u003eA practical day of fire, smoke, good food and plenty of opportunity to learn directly from one of Wales’ best-known BBQ cooks.\u003c\/b\u003e\u003c\/h4\u003e","brand":"Millington Hall Farm","offers":[{"title":"Default Title","offer_id":60356871618894,"sku":null,"price":140.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-mattys-chop-shop2.jpg?v=1786458677"},{"product_id":"masterclass-mattys-chop-shop-copy","title":"1415 Asado Argentinian Masterclass","description":"\u003ch4 class=\"p1\"\u003e\u003cb\u003eDiscover the traditions of Argentinian asado with award-winning live-fire chef Maty of Banquet1415.\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eThis hands-on masterclass explores a very different approach to cooking outdoors, using wood, embers, open flames and time to cook over fire the South American way.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWorking alongside Maty at Millington Hall Farm, you’ll learn how to build and manage an asado fire, cook directly over embers and use hanging and slow-roasting techniques to prepare impressive cuts of meat.\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThroughout the class you’ll cook, taste and eat together, with plenty of opportunity to learn directly from Maty and understand the techniques behind this distinctive style of cooking.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003ch4 class=\"p1\"\u003e\u003cb\u003eA relaxed, hands-on day built around wood, fire, great meat and the traditions of Argentinian asado.\u003c\/b\u003e\u003c\/h4\u003e","brand":"Millington Hall Farm","offers":[{"title":"Default Title","offer_id":60357181636942,"sku":null,"price":140.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-asado-1415_e2cb65d5-5b03-4f41-849f-f68f4482647e.jpg?v=1786460656"},{"product_id":"big-green-egg®-xmas-class","title":"Big Green Egg® Xmas Class","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eCook Christmas dinner on the Big Green Egg with confidence.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eLearn turkey, rib of beef, festive sides, fire management and timing in one hands-on seasonal class.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eDesigned for Big Green Egg owners and kamado cooks, this hands-on seasonal class focuses on the practical skills needed to plan and cook Christmas dinner outdoors.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll prepare and cook a range of festive dishes while learning how to manage heat, organise timings, use smoke appropriately and bring the whole meal together without relying on the kitchen oven for everything.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWhether you’re hosting Christmas Day, Boxing Day or simply want to get more from your Egg over the festive season, this class is designed to give you useful techniques you can take home and use straight away.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eIs This Class Right for Me?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p4\"\u003eThis class is particularly suitable if you:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOwn a Big Green Egg or other kamado-style cooker\u003c\/li\u003e\n\u003cli\u003eAre planning to cook Christmas dinner outdoors\u003c\/li\u003e\n\u003cli\u003eWant to improve your confidence with longer cooks\u003c\/li\u003e\n\u003cli\u003eEnjoy entertaining family and friends\u003c\/li\u003e\n\u003cli\u003eWant to learn how to manage several dishes at the same time\u003c\/li\u003e\n\u003cli\u003eHave attended one of our previous Big Green Egg classes and want a seasonal follow-on\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003eYou don’t need to be an expert, but some familiarity with your Egg or kamado will help you get the most from the session.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhat You’ll Learn\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eChristmas Turkey\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eYou’ll learn how to prepare, season and cook a turkey on the Big Green Egg, with a focus on even cooking, crisp skin and properly rested meat.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eWe’ll cover:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChoosing and preparing the bird\u003c\/li\u003e\n\u003cli\u003eBrining and seasoning\u003c\/li\u003e\n\u003cli\u003eHeat and airflow management\u003c\/li\u003e\n\u003cli\u003eInternal temperatures\u003c\/li\u003e\n\u003cli\u003eResting and carving\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eRib of Beef\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eYou’ll also work with a rib of beef and learn how to cook it using a reverse-sear approach.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eWe’ll cover:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelecting and preparing the joint\u003c\/li\u003e\n\u003cli\u003eSeasoning\u003c\/li\u003e\n\u003cli\u003eIndirect cooking\u003c\/li\u003e\n\u003cli\u003eSearing\u003c\/li\u003e\n\u003cli\u003eResting and carving\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFestive Sides\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eAlongside the main cuts, you’ll prepare a selection of Christmas sides and accompaniments.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eThese may include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePigs in blankets\u003c\/li\u003e\n\u003cli\u003eRoast potatoes\u003c\/li\u003e\n\u003cli\u003eGlazed carrots\u003c\/li\u003e\n\u003cli\u003eSprouts with bacon\u003c\/li\u003e\n\u003cli\u003eRoasted squash\u003c\/li\u003e\n\u003cli\u003eStuffing\u003c\/li\u003e\n\u003cli\u003eCranberry accompaniments\u003c\/li\u003e\n\u003cli\u003eGravy and sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003eThe exact menu may vary, but the focus is on dishes that can be reproduced at home.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTiming the Meal\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eOne of the hardest parts of Christmas dinner is getting everything ready together.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll show you how to work backwards from serving time, taking preparation, cooking and resting into account so the meal is easier to manage.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll also learn which dishes can be cooked ahead, held or finished at the last minute.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFire Management\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eCooking a full festive meal requires more than simply setting one temperature.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003eWe’ll look at:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBuilding a stable fire\u003c\/li\u003e\n\u003cli\u003eManaging airflow\u003c\/li\u003e\n\u003cli\u003eHolding temperatures over longer cooks\u003c\/li\u003e\n\u003cli\u003eAdjusting heat during the session\u003c\/li\u003e\n\u003cli\u003eCooking several dishes on the same Egg\u003c\/li\u003e\n\u003cli\u003eMaking the best use of direct and indirect heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSmoke \u0026amp; Seasonal Flavour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eSmoke should support the food rather than dominate it.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll discuss suitable woods, herbs, spices and seasoning combinations for Christmas cooking, and when smoke adds something useful to a dish.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Food\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eAt the end of the session, we’ll sit down together to enjoy the dishes prepared during the class.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eExpect a generous festive meal featuring the main cuts, sides and accompaniments covered throughout the day.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhat’s Included\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHands-on festive cooking class\u003c\/li\u003e\n\u003cli\u003eAll ingredients and equipment\u003c\/li\u003e\n\u003cli\u003eChristmas recipe booklet\u003c\/li\u003e\n\u003cli\u003eDigital recipe collection\u003c\/li\u003e\n\u003cli\u003ePlanning and timing guide\u003c\/li\u003e\n\u003cli\u003eBig Green Egg cooking notes\u003c\/li\u003e\n\u003cli\u003eAccess to our BBQ community WhatsApp group\u003c\/li\u003e\n\u003cli\u003eBig Green Egg offers\u003c\/li\u003e\n\u003cli\u003eDiscounts on future Millington Hall Farm BBQ School classes\u003c\/li\u003e\n\u003cli\u003ePriority access to selected future events\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eMillington Hall Farm BBQ School\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eThis seasonal class is designed to help you make better use of your Big Green Egg at Christmas, with practical tuition focused on the parts of the meal that usually require the most planning and attention.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll leave with a clearer plan for your own festive cook, a set of recipes and techniques, and the confidence to move more of Christmas dinner outdoors.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Sat 14 November (12:00PM - 4:00PM)","offer_id":60871215153486,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":true},{"title":"Sat 21 November (12:00PM - 4:00PM)","offer_id":60871215382862,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":true},{"title":"Sat 12 December (12:00PM - 4:00PM)","offer_id":60871215645006,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-big-green-egg-christmas-4.jpg?v=1786461446"},{"product_id":"marcus-bawdon-fundamentals","title":"Marcus Bawdon Fundamentals","description":"\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003cp\u003eMarcus Bawdon comes to the north...\u003c\/p\u003e\n\u003cp\u003eThis class is designed for anyone looking to get into real BBQ and build the confidence to cook great food outdoors. Marcus will take you through the fundamentals of controlling heat, understanding different fuels and choosing the right combination of smoke, fuel and food to get the best results.\u003c\/p\u003e\n\u003cp\u003eYou’ll learn how to set up your BBQ for both direct and indirect cooking, how to manage airflow and temperature, and how to use smoke to add flavour without overpowering the food. You’ll also learn how to make your own dry rub, when to apply it, and when a sauce or baste should be introduced to get the best flavour and finish. \u003c\/p\u003e\n\u003cp\u003eThroughout the session, you’ll get hands-on with a selection of simple but seriously good BBQ dishes, including chicken thighs, steaks and roasts, learning techniques that you can easily recreate at home. The focus is on understanding the principles behind great BBQ, so you can adapt them to whatever grill, smoker or fuel you have.\u003c\/p\u003e\n\u003cp\u003eThe atmosphere is relaxed, informal and sociable, with plenty of opportunity to ask questions and pick Marcus's brains. By the end of the session, you’ll have a better understanding of fire, fuel, heat and smoke, along with a host of new techniques and ideas to inspire your own outdoor cooking.\u003c\/p\u003e\n\u003cp\u003eThe class includes \u003cstrong\u003ethree hours of teaching and hands-on cooking\u003c\/strong\u003e, followed by an hour to sit down, enjoy the food you’ve cooked, chat with the group and ask any final questions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNo previous BBQ experience is required — just come hungry and ready to learn.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Sat 17 April (12:00PM - 3:00PM) \/ Single Admission","offer_id":60870484263246,"sku":null,"price":150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/images.jpg?v=1789566787"},{"product_id":"marcus-bawdon-live-fire","title":"Marcus Bawdon Live Fire","description":"\u003ch4\u003eMarcus Bawdon comes to the North...\u003c\/h4\u003e\n\u003cp\u003eTake your outdoor cooking to another level with Marcus Bawdon in this hands-on exploration of pure wood-fired cooking. With no gas or electric, the focus is entirely on understanding and working with fire — learning how to build and manage a fire, create the right heat and make the most of embers, flames and different cooking positions.\u003c\/p\u003e\n\u003cp\u003eThe class focuses on Braai and Asado-style cooking, alongside a deep dive into fire-pit and open-fire techniques. You’ll learn how to cook directly over flames and embers, how to control heat without relying on a temperature dial, and how to use the fire itself as a cooking tool. Marcus will also share ideas and techniques for getting the most from simple fire-pit setups at home, drawing on his extensive experience of cooking outdoors with wood. \u003c\/p\u003e\n\u003cp\u003eExpect plenty of hands-on cooking, great food and a relaxed atmosphere, with everyone getting involved rather than simply watching a demonstration. It’s designed for those who already have some BBQ experience and want to explore a more instinctive, traditional and exciting way of cooking outdoors.\u003c\/p\u003e\n\u003cp\u003eYour ticket includes three hours of teaching and cooking, followed by an hour to sit down, enjoy the food you've cooked, have a drink, chat with the group and pick Marcus's brains.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Sun 18 April (12:00PM - 4:00PM)","offer_id":60871222231374,"sku":null,"price":180.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/PHOTO-2026-08-24-15-10-01.jpg?v=1789566561"},{"product_id":"masterclass-of-flavour-with-mat-blak-2027","title":"Masterclass of Flavour with Mat Blak","description":"\u003ch4 class=\"p1\"\u003eJoin New Zealand-born chef and live-fire cook Matt Burgess, known throughout the UK BBQ scene as Matblak, for a hands-on masterclass in \u003cspan class=\"s1\"\u003ebuilding flavour over fire\u003c\/span\u003e.\u003c\/h4\u003e\n\u003ch4 class=\"p1\"\u003e\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003eThroughout the class, you’ll prepare and cook a selection of seasonal dishes alongside Matt, working with direct heat, embers and smoke to understand how different temperatures and techniques change the flavour and texture of food.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBut this class goes beyond simply following recipes. Matt will teach you how to \u003cspan class=\"s1\"\u003etaste as you cook\u003c\/span\u003e, using sweet, sour, salty, bitter and umami to understand what a dish needs and how to adjust it. You’ll learn how seasoning, acidity, smoke, heat and texture can be used together to build balanced, flavoursome food.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDrawing on more than three decades in professional kitchens, as well as his New Zealand and Māori heritage, Matt will share the techniques and thinking behind his own approach to live-fire cooking.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe menu will change with the seasons and the best produce available, giving Matt the freedom to cook the food at its best rather than work to a fixed set of recipes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMost importantly, \u003cspan class=\"s1\"\u003eyou’ll be cooking, not watching\u003c\/span\u003e. You’ll work alongside Matt throughout the class, taste dishes as they develop and learn techniques you can take back to your own cooking.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOnce the fires have done their work, we’ll sit down together and enjoy the food you’ve prepared.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Default Title","offer_id":60870555238734,"sku":null,"price":175.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/IMG_6424.jpg?v=1789732356"},{"product_id":"spice-flame-indian-street-food-class","title":"Indian Fire Cooking Class","description":"\u003ch4 class=\"p1\"\u003e\u003cstrong\u003eOur Indian Fire Cooking Class is a hands-on introduction to Indian fire-cooked food, built around bold flavours, proper spice and cooking with intense heat.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe’ll start with the foundations, looking at the spices, aromatics and marinades that give Indian cooking its depth of flavour. You’ll learn how spices are combined, how marinades are built and why ingredients such as yoghurt, citrus, ginger and garlic are so important when cooking over high heat.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThen we’ll fire up the kamados. Using them to replicate the intense heat and cooking style of a traditional Indian tandoor, you’ll prepare and cook tikka and skewers, learning how that fierce heat creates charred edges, smoky flavour and a juicy centre. We’ll also show you how to take these techniques home, whether you’re cooking on a kamado, barbecue or simply using your kitchen oven.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAlongside the fire cooking, you’ll make fresh Indian flatbreads and a punchy chutney, bringing everything together into the kind of food designed to be eaten hot, fresh and straight from the grill.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOnce the cooking is done, it’s time to sit down together in our outdoor dining space and enjoy everything you’ve made. Share the food around the table, taste how all those spices, marinades, chutneys and fire-cooked flavours come together, and enjoy a proper meal at the farm.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThroughout the class you’ll cook, taste and get properly hands-on, with plenty of guidance from our tutor along the way. You’ll leave with a better understanding of Indian spices, marinades and high-heat cooking, as well as techniques you can confidently put to use at home.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Thu 13 May (5:00PM - 8:00PM) \/ Two Person Ticket","offer_id":60869607555406,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":true},{"title":"Thu 10 June (5:00PM - 8:00PM) \/ Two Person Ticket","offer_id":60870470467918,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-indian-street-food-class.jpg?v=1789820131"},{"product_id":"the-whole-hog-pig-butchery-charcuterie-experience","title":"The Whole Hog: Pork Butchery \u0026 Charcuterie Experience","description":"\u003ch4\u003eThe Whole Hog: Pork Butchery \u0026amp; Charcuterie Experience brings our butchers and an award-winning charcutier together to explore the journey from whole pig to finished cured meat.\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe’ll start at the butcher’s block, where our butchers will demonstrate how a whole pig is broken down. You’ll explore the major cuts alongside some of the lesser-known parts of the animal, learning how they’re prepared and where they can go next.\u003c\/p\u003e\n\u003cp\u003eWith charcuterie as the focus, we’ll look at how fat content, muscle structure, size and texture influence the cure, and why particular cuts have traditionally been used for different styles of cured meat.\u003c\/p\u003e\n\u003cp\u003eFrom there, our guest charcutier, Andy from North by Sud-Ouest, will introduce the fundamentals of traditional charcuterie. We’ll explore curing, seasoning, preservation and maturation, including the importance of salt, temperature and time, and how careful technique can completely transform a piece of pork.\u003c\/p\u003e\n\u003cp\u003eWe’ll also bring the process back into the home kitchen, looking at which styles of charcuterie you can realistically make yourself, what equipment you need and the key principles for producing good results safely and consistently.\u003c\/p\u003e\n\u003cp\u003eThroughout the experience, you’ll taste a selection of North by Sud-Ouest charcuterie, connecting the cuts you’ve seen on the butcher’s block with the finished products on the plate.\u003c\/p\u003e\n\u003cp\u003eBy the end of the class, you’ll have followed the journey from whole animal to finished charcuterie, with the knowledge and confidence to begin exploring the craft at home.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Default Title","offer_id":60869885722958,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-charcuterie.jpg?v=1789816247"},{"product_id":"game-flame","title":"Game \u0026 Flame","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGame \u0026amp; Flame is a practical introduction to wild game and the traditions that surround it, following the journey from field and whole animal through to butchery, fire and the table.\u003cbr\u003e\u003cbr\u003eWe’ll begin with British game and its place in the countryside, discussing hunting, seasonality and responsible game management, how animals move from field into the food chain, and what to look for when sourcing game yourself. It’s an opportunity to understand where your food has come from and the realities and traditions behind eating truly wild meat.\u003cbr\u003e\u003cbr\u003eAt the butcher’s block, you’ll watch the skinning and breakdown of roe deer alongside the preparation of whole pheasant. Our team will explain the different cuts, how to make use of the whole animal and the practical preparation techniques that have long been part of hunting and rural life.\u003cbr\u003e\u003cbr\u003eFrom there, we move outside to cook over wood and charcoal. Drawing on simple, traditional ways of cooking in the field, we’ll work with flame, embers, grills and suspended cooking, matching different cuts to the fire and using smoke, seasoning and simple accompaniments to let the game speak for itself.\u003cbr\u003e\u003cbr\u003eYou’ll get hands-on throughout, helping to prepare and cook the game before gathering around the table to eat what has been produced.\u003cbr\u003e\u003cbr\u003eIt’s a class rooted in the countryside: understanding the animal, respecting the harvest, using what you have and turning wild British game into exceptional food over fire.\u003c\/span\u003e\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Sat 22 May (4:00PM - 8:00PM)","offer_id":60870164119886,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-game-and-flame-class-4.jpg?v=1789816458"},{"product_id":"cow-in-a-day","title":"Cow in a Day","description":"\u003ch5 class=\"p1\"\u003eThis is beef butchery properly done. Over five intensive, hands-on hours, you’ll work alongside our expert butchers to break down a whole side of beef, following it from the first cuts right through to the steaks, joints and lesser-known cuts you’d usually only ever see neatly packaged on a butcher’s counter.\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003eThis is a class built around \u003cspan class=\"s1\"\u003ereal learning and real butchery\u003c\/span\u003e. You won’t be standing back watching a demonstration. You’ll be getting involved, knife in hand, with plenty of one-to-one time with our butchers as they teach you how to identify different muscles, understand the structure of the animal and use traditional butchery techniques to get the very best from every part of the beef.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAlong the way, we’ll explore the cuts everyone knows as well as some of the more interesting ones they don’t. You’ll learn where they come from, why they’re butchered in a particular way and, crucially, how to cook them. Whether you’re already serious about your meat or simply want to understand what goes on behind the butcher’s counter, you’ll leave with a completely different understanding of beef.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAnd this is Millington Hall Farm, so we’re not going to spend five hours surrounded by incredible beef without eating some of it.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOnce the butchery is underway, we’ll get the fires going and prepare a proper feast showcasing some of the best cuts from the day, cooked over open flame and shared around the table. Your experience also includes two drinks on us, one when you arrive and another halfway through the session.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAt the end of the class, the remaining cuts will be divided up, with \u003cspan class=\"s1\"\u003eevery guest leaving with a generous share of freshly butchered beef to take home\u003c\/span\u003e. Exactly which cuts make it into your haul will vary, and there may be one or two particularly prized pieces amongst them.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFive hours. A whole side of beef. Expert butchers, proper hands-on tuition, an open-fire feast and plenty of beef to take home.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eCome hungry. Leave knowing your beef.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Sat 15 May (3:30PM - 8:30PM)","offer_id":60870239977806,"sku":null,"price":295.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-cow-butchery-course-5.jpg?v=1789818606"},{"product_id":"pasta-from-grain-to-plate","title":"Pasta: From Grain  to Plate","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePasta: From Grain to Plate takes you right back to the beginning, exploring the ingredients and techniques behind great fresh pasta before getting hands-on and making your own.\u003cbr\u003e\u003cbr\u003eWe’ll start with wheat. You’ll see grain milled into fresh flour and learn how different wheats and milling methods affect the flour they produce. We’ll look at the flours traditionally used for pasta, what terms such as 00 and semolina actually mean, and how to choose the right flour when making pasta at home.\u003cbr\u003e\u003cbr\u003eThen it’s time to make your dough. Guided by our pasta expert, you’ll learn about flour, eggs, hydration, kneading and resting before getting behind the bench yourself.\u003cbr\u003e\u003cbr\u003eYou’ll roll, cut and shape fresh pasta, learning techniques that can easily be repeated in your own kitchen, before cooking and tasting what you’ve made.\u003cbr\u003e\u003cbr\u003eWe’ll finish with practical advice on making pasta ahead, drying and storing it, and how to troubleshoot some of the most common problems when making fresh pasta at home.\u003cbr\u003e\u003cbr\u003eIn two hours, you’ll have followed pasta from wheat and flour through to dough, finished pasta and, finally, the plate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Thu 6 May (5:00PM - 7:00PM) \/ Ticket for Two Persons","offer_id":60901921423694,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-pasta-class-1.jpg?v=1789889486"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/collections\/millington-hall-farm-american-barbecue-class3_a5d7718a-4c76-4066-b561-3b920b1b1c0a.jpg?v=1789995036","url":"https:\/\/millingtonhall.com\/collections\/all-food-experiences.oembed?page=2","provider":"Millington Hall Farm","version":"1.0","type":"link"}