EVENTS & COURSES

Browse our selection of upcoming events and courses below. 
You can book online, by phone on 0117 927 2998 or visit us in store. 


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Oyster festival 2017.

18th - 21st October

We pay homage to the humble Oyster at their 8th annual celebration of the British harvest. In October the sea temperature is optimum for these fascinating creatures it is also the perfect time to sample the UK’s delicious offering of different rock & native oysters.

Over 4 days our fishmonger will be busy shucking oysters from the warmer waters of the Channel Isles all the way to the northerly tip of Scotland. Whether from British shores, estuaries or rivers each oyster will have its own tasting notes and a recommended wine or beer to enhance your experience.

Meanwhile, in Source’s kitchen, their chefs have created a superb menu drawing inspiration from all over the world. Featuring classics like steak & oyster pie, the more exotic Vietnamese style tempura oysters and the intriguing pairing of oysters with Source’s handmade Merguez sausages, there is plenty on offer to fall in love with. Both raw and cooked oysters are available in the café for breakfast, lunch and after work. Take-away oysters will be available from the shop 18th-21st of October.

If you have never tried an oyster before then what are you waiting for! Bristol Oyster Festival is the perfect opportunity to discover these historic native delicacies. Oyster consumption is charted right back into our prehistory and they are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12 Pop in to Source and try one this October.

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VOUCHERS

Vouchers for all our skills courses can be purchased from our shop or over the phone at any time. To redeem a voucher simply select an available date from the list below, give us a call and we'll book you in.


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SHELLFISH

28th October 2017 | 10.30–1.30

Poisonous, deadly and dangerous are all words associated with shellfish preparation. We aim to help you conquer fears and embrace the joy of preparing shellfish safely at home. We will show you how to tackle a lobster, crack a crab, shuck an oyster, prize open a scallop, cook a clam and then give you a goody bag to top all goody bags at the end of the course.

95.00
Quantity:
BOOK NOW

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GAME SPECIAL

2nd December 2017 | 10.30–1.30

The glorious 12th marks the start of the UK game season every August and it means a lot to us here at Source. We celebrate the game season in Autumn and Winter when it is in full flight. This course is a hands on lesson in how to pluck, skin, gut, cut and cook game to give you the best possible outcome when tackling game at home.

75.00
Quantity:
BOOK NOW

Charcuterie

CHARCUTERIE

13th January 2018 | 10.30–1.30

Charcuterie is the ancient artisan craft of transforming the humble pig in to an incredible array of products and preparations. The class focuses on the two principles that underpin nearly every single charcuterie recipe ever written - Curing and Force Meats.  With these two theories under your belt and some hand skills at your disposal you will be able to approach this ancient art form with confidence and explore the huge exciting and endless possibilities that charcuterie offers.  Each participant will take home 2kg of sausages and a big slab of curing bacon. 

75.00
Quantity:
BOOK NOW

BASIC BUTCHERy| MEAT COURSE

3rd February 2018 | 10.30–1.30.

Learn the key skills needed to take a carcass and make it ready for eating. The course will show you how to remove bones, sinew and tendons in the most efficient way as well as how to tie knots and maintain a sharp knife. At the end of the evening you will take the meat you have prepared and the knife you have used home with you as well as handouts to jog your memory the next time you are butchering. We also provide a link to a video showing tying techniques so you can tie your own joints. 

75.00
Quantity:
BOOK NOW

Fish

FISH FILLETING

24th February 2018 | 10.30–1.30

This course is designed to conquer the fear of fish. We will show you how to select, scale, gut, fillet and cook your fish as well as providing useful information on how to buy sustainably sourced fish. Participants will learn how to prepare both round and flat fish and at the end of the course you will be able to take your fish home as well as the knife you used. We also provide a helpful link to refresh your memory when you next have the opportunity to fillet your own fish.

75.00
Quantity:
BOOK NOW

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CHARCUTERIE

10th March 2018 | 10.30–1.30

Charcuterie is the ancient artisan craft of transforming the humble pig in to an incredible array of products and preparations. The class focuses on the two principles that underpin nearly every single charcuterie recipe ever written - Curing and Force Meats.  With these two theories under your belt and some hand skills at your disposal you will be able to approach this ancient art form with confidence and explore the huge exciting and endless possibilities that charcuterie offers.  Each participant will take home 2kg of sausages and a big slab of curing bacon. 

75.00
Quantity:
BOOK NOW

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BASIC BUTCHERY| MEAT COURSE

7th April 2018 | 10.30–1.30

Learn the key skills needed to take a carcass and make it ready for eating. The course will show you how to remove bones, sinew and tendons in the most efficient way as well as how to tie knots and maintain a sharp knife. At the end of the evening you will take the meat you have prepared and the knife you have used home with you as well as handouts to jog your memory the next time you are butchering. We also provide a link to a video showing tying techniques so you can tie your own joints. 

75.00
Quantity:
BOOK NOW

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FISH FILLETING

5th May 2018 | 10.30–1.30

This course is designed to conquer the fear of fish. We will show you how to select, scale, gut, fillet and cook your fish as well as providing useful information on how to buy sustainably sourced fish. Participants will learn how to prepare both round and flat fish and at the end of the course you will be able to take your fish home as well as the knife you used. We also provide a helpful link to refresh your memory when you next have the opportunity to fillet your own fish.

75.00
Quantity:
BOOK NOW