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Raw lamb ribs and meat cleaver

Feather and Bone Masterclass

Feather and Bone have spent 10 years running a premium butchery business organised around supporting and promoting extensive, sustainable animal production. They visit all the farms from which they source in order to gain a fully rounded understanding of their products, from the unique characteristics of each farm through to the carcasses that arrive at the butchery.

So, while Grant will demonstrate how the familiar cuts emerge from the whole lamb carcass and discuss the different ways to cook them depending on muscle function and fat level, he’ll also provide a detailed and comprehensive picture of the provenance of the lamb. You’ll learn about the management of the soil, plants and animals on the farm, the characteristics of the breed and how that affects the carcass and eating quality.  

You’ll learn about butchery, cooking tips and sustainable animal production. Get in fast, spots are very limited! 

Guests will recieve:

– Delicious tastes of different cooked cuts

– Selected beverages 

– Bespoke Pialligo Estate recipes for cooking at home

– A cut of fresh lamb

Can’t get enough of Feather and Bone? Come along to a Feast of the Beast on Sunday too!


Feather and Bone have prepared a five course menu showcasing the skill and passion of the producers they represent. Pialligo’s chefs will conjure up a meaty feast ranging from delicate broths to rich rillettes and accompanied by gorgeous local wines.

Buy your two day ticket here. 

Please be mindful that two-day tickets are extremely limited.

If you have any concerns please email Ellie Trobe at [email protected]