Origin City, the family-run restaurant in West Smithfield, which opened last year, is launching a Butchery Masterclass series, just in time for Father’s Day.

Executive Chef,Graham Chatham, who has over 35 years of fine dining experience and in-house butcher, Lee South, will host the pasture to plate, nose to tail butchery masterclass experience, launching on Sunday 16 June.

From breaking down, preparing and cooking the finest cuts, to enjoying a post-masterclass Sunday lunch, this is a truly special Father’s Day gift.

In the masterclass, guests will be taught how to break down a whole lamb into roasting joints, steaks, and cuts, as well as learn how the flavour and colour of lamb changes throughout the season, as it grows. Guests will also have a chance to peek inside the Origin City meat drying room, and find out how and why they age certain cuts of meat.

To commemorate the day, guests will also be given an Origin City apron, as well as their very own boning knife, alongside a selection of roasting joints and cuts from the masterclass, to take home.

The masterclass begins at 10am, with fresh coffees and delicious homemade bacon and sausage rolls on arrival, before being invited downstairs to the butchery room.

Participants are invited to stay and dine for Sunday lunch, alongside family and friends. As a special Father’s Day gift, each person who dines will receive a complimentary welcome drink (non-alcoholic options available).

The masterclass cost per person: £199 and runs from 10am-1:00 pm, including a welcome breakfast, and tea and coffee.


Sam Allcock, a seasoned entrepreneur with over two decades of expertise in Food & Drink Editorial.

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