I must admit I’m a bit of a Jamie Oliver fan-girl: the books, the TV shows, the YouTube channels, the food… I love it all. And yet, I had never been to any of Jamie’s restaurants. Shocking, I know.

So when a lil’ email popped into my mailbox, inviting me to an exclusive butchery masterclass at fire-and-meat focused Barbecoa, I was very excited to say the least!

Located just behind St Paul’s Cathedral, Barbecoa is a beautiful restaurant.

There’s a beautiful bar, a gigantic, open kitchen, lushious dark wood and gorgeous views. That I obviously didn’t take any picture of. #BadBlogger

And then there’s an entire wall worth of whiskies… Way to make this girl fall in love, well played Barbecoa!

We started things off with a glass of bubbly and some nibbles.

Crispy pork crackling with thyme and apple ketchup (I bet you can’t have just one!)

Moroccan-spiced lamb pasties (so selicate and delicious!)

Before moving on to the main event, the Plat de Resistance if you will…

(vegetarians friends, look away now!)

A man, a lamb and a rather dramatic setting for a butchery masterclass!

Barbecoa butchers all of its meat in-house and regularly runs butchery masterclasses.

One of the restaurant’s award-winning butchers will guide you through the process of breaking down an animal and all the steps until it reaches the plate.

From breaking down the animal…

… to tips on how to best choose, prep and cook meat at home…

… and some of the trade’s best kept secrets, it’s the perfect event for those like me who love to take a peak behind the restaurant scene’s curtains.

Or well, any meat lover, really!

But there’s much more to Barbecoa than just meat…

Including magicians/bartenders playing with fire to craft the most delicious cocktails.

Best of them all is the Barbecoa Blazer (Blazed Apple & Cinnamon Evan Williams, Orange, Cherries, Aromatic Bitters)

Basically a whisky version of the best mulled wine you’ll ever be able to put your hands on. #BringWinterBack #justkidding

What more could you possibly need to make it the best night ever?

More nibbles? Oh, go on then!

The cutest little mushroom and carpaccio rolls with bearnaise sauce.

Homemade taramasala on plain and squid ink crackers.

Mind-blowingly good beef short rib croquettes with ‘nduja mayo and daikon pickles.

So good. Someone please send a box full of those to my desk.

Adorable chicken wing drumlets with yoghurt & lemon zest. Another winner.

Topping it all of with refreshing little shoters of rhubarb sorbet. The perfect way to balance of a rather rich meal (canapés are a legit meal, right?)

Barbecoa definitely lived up to its reputation of cathedral of meat & fire and the perfect introduction to Jamie Oliver’s restaurant empire. Now I simply can’t wait to discover more!

Want to become a master in lamb chopping yourself? More info on Barbecoa’s website

Or you know, just pop in for a cheeky cocktail or two. I bet you won’t find a better place in the City!