How to run butchery classes for the public

A good butchery class is small, focused on one theme and hands-on from the start. Choose a clear subject — breaking down a chicken, preparing a lamb shoulder, making sausages — limit the group to what you can supervise with knives in hand, and plan the session so each participant works on their own piece and takes it home. Set strict safety and hygiene rules, include the meat in the price, and hold classes outside opening hours or in a separate space. Classes bring new customers into the shop and show the skill behind what you sell.

Knives and beginners call for a small group: few enough that you can watch every pair of hands. Each participant needs a board, a stable workstation and enough space not to bump into a neighbour. Hold the class after closing time or in a separate room, so the shop's hygiene and service aren't affected.

Start with the animal or cut: where it comes from, how it's raised, what each part is good for. Demonstrate each step slowly, then let participants repeat it on their own piece while you circulate. Finish with packing the meat, storage advice and cooking suggestions. A tasting at the end, if you can cook on site, makes a good close.

Include in the price the meat each participant takes home, the use of equipment, and your time outside opening hours. Say clearly what they leave with, for example a boned and rolled shoulder or a set weight of sausages.

Groups of friends, stag or hen parties and company teams may ask for a private class. Agree the theme, headcount and date with the organiser, and price it as a package for the group with a price per extra person up to your maximum. A private group can also be booked by you from your calendar, entering the number of people on the booking.

Sausage-making or burger classes can suit teenagers with an adult. Set a minimum age for knife work, adapt the tasks, and keep an adult with each young participant.

Give participants a recipe card and a discount on their next purchase in the shop. They've learned what goes into each cut and can ask for it by name at the counter.

On Book, each service has a name, a price and an optional description shown on your public page. Create one service per class theme, and open a slot with a capacity equal to your number of workstations; each participant books one place, and the class disappears from your page when it's full. In the service description, say what to wear, what's provided, what they take home and the minimum age if there is one. You can also book places yourself for customers who sign up at the counter. Classes also make good gifts: the note on the form lets a buyer write the recipient's name.

Durations and prices are examples: set your own. Participants can't move bookings online: they contact you, you reschedule or cancel from your bookings list and tell them yourself, since Book doesn't email clients about changes. Book costs €5/month, everything included: unlimited services and bookings, no commission, no contract.