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Jason moore MB inst M

@jasonmoore2

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KNOW YOUR BEEF, PORK & LAMB? We’re looking for an experienced Butcher to join Jason and our Butchery team at Newlyns. You’ll be working with beef, pork and lamb reared on our own farm, with a focus on full carcass butchery from farm to counter. If you’re a skilled butcher who cares about quality, cuts and where the meat comes from, we’d love to hear from you. JOIN THE NEWLYNS BUTCHERY TEAM 📩 jon@newlyns.com
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KNOW YOUR CUTS. COOK THEM BETTER. Join Master Butcher Jason in the Cookery School for a hands-on day learning the skills behind the cuts — how to prepare them, what they’re best for and how to get the most from them in your kitchen. BUTCHER IT. COOK IT. EAT IT. 17 October | 10am–3pm You’ll get hands-on with: Boning out a shoulder of lamb Boning and rolling a whole chicken ballontine Exploring cuts from our free-range pork Watch Jason do it. Learn the skills. Then have a go yourself. From butcher’s block to your kitchen — cook with confidence. Book through the Newlyns Cookery School website.
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TWO JASONS. ONE VERY GOOD COUNTER. A seasonal switch-up in the butchery — Head Butcher Jason is behind the camera, while Butcher Jason talks you through what’s looking good this week. Fancy a closer look? Pop into the shop and see what’s in the counter.
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SHARPEN YOUR KNIFE SKILLS Fancy getting more confident with a knife? We’ve got three hands-on courses coming up — from learning your cuts of meat to mastering essential knife techniques. Meat Masterclass — 10 Oct Work with beef, pork, lamb and chicken from our own farm, learning how to joint, prepare and cook different cuts. Butcher It, Cook It, Eat It — 17 Oct Get stuck in and learn to bone out a shoulder of lamb, bone and roll a whole chicken ballontine and discover the cuts of our free-range pork. Knife Skills — 4 Nov Learn the right knives for the job, sharpening and maintenance, plus techniques including julienne, chiffonade and brunoise. All hands-on. All about building skills you can take home. Which one takes your fancy?
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TWO COURSES. TWO VERY DIFFERENT WAYS TO GET HANDS-ON. Curries of the World TRAVEL THE WORLD WITHOUT LEAVING NEWLYNS Curries of the World Friday 18th September | 10am–3pm Hands-on From Laos and Japan to India and Myanmar, discover how to create curries packed with flavour. Perfect for a midweek meal or a dinner party showstopper — you'll leave with the skills to recreate them at home. A few spaces left. Beef – The Newlyns Way FROM PERFECT STEAK TO BREAKING DOWN A SIDE OF BEEF Beef – The Newlyns Way Monday 21st September | 7pm–9pm Hands-on Start by learning how to cook the perfect steak and make a classic peppercorn sauce. Then head downstairs to our butchery, where Jason, our Master Butcher, will take you through how he breaks down the hind quarter and forequarter of our Newlyns beef in full detail. WHICH ONE WOULD YOU CHOOSE? 🌶️ OR 🥩 Two completely different hands-on experiences — both designed to give you skills you can take home and use again and again. Book online at Newlyns Cookery School.
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THE SECRET TO GREAT BACON? Smoke it. Dry it. Slice it. Our bacon is smoked in our smoker, then carefully dried before being sliced to create that perfect slice. Now that’s bacon the Newlyns way.
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The weather’s turned. Time to get the beef on. Bank Holiday weekend calls for a proper roast — and this beautiful Fore Rib is getting the Jason treatment in the Cookery School. Want to know what makes Newlyns Beef different? Join Jason on 21st September for Beef the Newlyns Way — learn more about our beef, before cooking the perfect steak in the Cookery School. Farm. Butchery. Cookery School. That’s beef the Newlyns way.
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The best Father's Day gifts aren't things — they're experiences. This Father's Day, give Dad something he'll enjoy long after the day itself. Treat him to our final BBQ Masterclass of the year and give him a day of learning, cooking and enjoying great food. Led by our expert chefs, he'll discover techniques, tips and recipes to help elevate his outdoor cooking, while learning on a combination of Big Green Egg and Weber charcoal BBQs. Whether he's a seasoned BBQ enthusiast or looking to build his confidence, it's a gift that brings new skills, great memories and plenty of inspiration for summer grilling. 📅 Saturday 20th June ⏰ 10am – 3pm 🔥 Our final BBQ course of the year Tag the BBQ-loving Dad in your life. 👇
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Think your knife skills are up to scratch? Watching Jason, our Master Butcher, cut through this porchetta makes it look easy... but there's a lot of skill and technique behind every slice. If you'd like to take your cooking to the next level, we have a few spaces available on two hands-on courses this June: 🔪 Knife Skills Thursday 18th June, 10am – 3pm 🥩 Butcher It, Cook It, Eat It Friday 19th June, 10am – 3pm Whether you're looking to master essential knife techniques or learn how to get more from every cut of meat, these practical courses will give you skills you'll use for years to come. Book your place via our website.
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Some of our Head & Sous Chefs recently spent the afternoon at Newlyns Farm Shop, Cookery School & Café learning from master butcher Jason Moore during an incredible butchery masterclass 🔪 It was a fantastic experience for the team and perfectly reflects what we’re passionate about, sourcing quality meat, using whole animals wherever possible, and respecting the produce we work with. Giving our chefs opportunities to learn from experts and continue developing their skills is a huge part of our culture, and there was plenty of knowledge and inspiration to bring back to our kitchens 🥩 👨‍🍳 A brilliant day of learning, craftsmanship, and skill-sharing #butchery #knifeskills #chefskills #training
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A Bank Holiday AND a heatwave? Britain’s completely lost the plot… and we’re here for it ☀️🔥 With temperatures heading towards 30°C, there’s only one sensible thing to do this weekend — fire up the BBQ and let Newlyns Farm Shop sort the rest. From the Fish Counter: • Tiger Prawns in Garlic & Herb or Peri Peri • Thai Style Monkfish Kebabs From the Butchers Counter: • Lamb Koftas • Mint & Lamb Kebabs • African Sunshine Pork Loin Kebabs • Teriyaki Steak • Garlic Chicken Skewers Sunshine, good food and no washing up… now that’s a Bank Holiday done properly 😎🔥
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TOO MUCH MINCE… NOT ENOUGH BBQ WEATHER The rain may have slowed down burger season, which means we’ve ended up with an excess of our best beef mince in the shop — and that’s good news for you! Jason, our Head Master Butcher, is talking through this week’s mince offer: 🔥 3 packs for £15 🔥 5 packs for £25 Perfect for burgers, chilli, bolognese, meatballs, cottage pie and more. Stock up the freezer and make the most of it while the offer lasts! 👌
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