THE TUSCAN BUTCHER
November 1 - November 5
A cooking course with balls (literally!) The focus is the talk of the town; MEAT! Perhaps it’s the answer to the golden question; “How to eat less meat?” … We say, “by eating more – all the way from nose to tail!” With the help of the renowned and talented Joël Broekaert we discover how old habits might hold the key to a sustainable omnivorous future.
4 days of full on food frenzy, room + board and a lot of red wine thrown in for sheer survival, and we can’t wait