Led by our Master Butchers, in this masterclass you’ll learn the art of traditional Beef Wellington making and create your own stunning centrepiece to take home with you, ready to pop into the oven. You’ll start by learning how to trim a beautiful grass-fed ‘YG’ tenderloin, then using a part of that to prepare an individual portion of Beef Wellington for your dinner after the class. This includes getting creative with pastry lattice! Then, you’ll move on to preparing a full-size Wellington (feeds 4-6 people), which you’ll leave with afterwards along with our suggested cooking instructions from our Chefs. Chop and prep a bit of tenderloin for your steak tartare starter for you dinner and learn how to tie a Châteaubriand to finish, also for you to take home.

Price: $2,060 per person (includes Beef Wellington Masterclass with free-flow house beer and wine, followed by a sit-down feast and a full-sized Beef Wellington and Châteaubriand to take home)

Maximum capacity: 2-6 pax

Total Duration: 3 hours

Next Class 19th February 5.30pm Start

Location: Feather & Bone Causeway Bay, Shop LG11-22, LG/f, Lee Garden Two, 28 Yun Ping Road

*Butchery masterclasses are also open in our Mid-Levels Butchery Shop

Email: events@featherandbone.com.hk to reserve your spot.

*If you'd like to book a class for an alternative date, please email: events@featherandbone.com.hk.

In order to ensure we can accommodate your booking, we recommend you to reserve 7 days in advance. For further information, please do not hesitate to contact us at events@featherandbone.com.hk