Cambridgeshire
Cambridgeshire
Through Chez Remi, I run hands-on butchery classes, sausage making workshops and fire-cooking experiences designed to be relaxed, enjoyable and accessible to everyone.
Whether you’re learning how to make your first sausages, discovering where your favourite steak comes from or enjoying incredible food cooked over fire, my aim is always the same: to create an experience that’s welcoming, memorable and great fun.
Workshops are kept deliberately small, allowing plenty of hands-on involvement, personal guidance and time to ask questions.
Members will receive priority access to limited cuts, special events, exclusive offers, seasonal recommendations and unique food experiences that won’t be available anywhere else.
If this sounds like something you’d be interested in, join the mailing list below and you’ll be the first to hear when memberships become available.
Be the first to know.
Be the first to taste.
Be the first to join.
Our sausage making classes are hands on, practical and full of flavour. Group numbers are capped at ten to keep the workshop engaging and interactive.
Each class includes a two and a half hour workshop, a meal, and one kilo of sausages to take home, with the option to purchase more at reduced prices. You will be guided through a pork butchery demonstration, hands on cutting, mincing, spicing and flavouring, before stuffing and tying your own sausages.
Gift vouchers are available and make ideal birthday or Christmas presents. All sausages are gluten free, and classes can be tailored to most dietary requirements, excluding vegetarian and vegan.
Our butchery workshops are tailored to the interests and experience of each group, keeping things hands on and personal. Numbers are limited to six people per class to ensure everyone gets the attention they need. Private group bookings of up to ten are available for people who already know each other, with the class structure adjusted to suit.
Each session finishes with a flight of steaks, served with complimentary glasses of wine, and guidance on how to properly carve and serve rested meat.
