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"Celebrated for a “slyly creative” approach to French cooking, this masterclass with head chef Elliot Hashtroudi takes me from a 101 on farming practices and butchery to a demo on identifying cuts and correctly breaking down a pig; I then tackle an ox heart before we cook together and enjoy a sit‑down meal where offal is the star—one to book if you enjoy learning new and unusual skills." - Charley Ward