The Ginger Pig’s Butchery Breaks
British hotel The White Swan Inn has teamed up with London-based butcher The Ginger Pig to launch a series of foodie weekends in May 2013 that will include butchery demonstrations and lessons.
Guests will be transported to The Ginger Pig’s nearby farm in Yorkshire, north England, where the company’s founder will lead them through a series of tutorials about meat, breeds and farming methods, as well as a range of butchery skills, including sausage making.
Each guest will also be presented with the butcher’s instructional book (Ginger Pig Meat Book), followed by a dinner featuring meat from the farm, including roasted rib of Longhorn beef, roasted loin of Old Spot pork and chateaubriand.
Fuelled by food safety scares and the growing local-food movement, consumers are increasingly seeking to understand and participate in the provenance of their food. Hunting is experiencing a boom in interest, which we explored in The New Hunter-Gatherer. Butchery courses that allow consumers to understand meat cuts in the same artisan way that people grow vegetables are also on the rise (see Meat: The Future).
The idea also taps into a growing trend for meaningful travel experiences. Tired of cookie-cutter packages, travellers are now looking for authentic destination experiences and opportunities for self-improvement. See Lodging Plus Learning for more.