How can one make best use of all the meat from an animal? Peter Greig from Pipers Farm in Devon will explain how eating meat can be positive for the environment, how to find delicious cuts of beef in unexpected places and will lead you through a tasting to include several different steaks, osso buco and short ribs.

The family farm produces healthy, high-welfare food in a rugged landscape that is also a haven for wildlife. All their award-winning beef is Red Ruby, a slow-growing breed native to Exmoor and now in the Slow Food Ark of Taste. The cattle are 100% grass-fed and slowly grown until they naturally reach maturity at around three years old. The  beef is hung on the bone for at least four weeks, to develop a wonderfully rounded depth of flavour and excellent marbling. Accompanied by a glass of red wine.

Please note ticket sales will close at 9pm the evening before. There is a small booking fee.