This August, Five Points Brewing Company is launching a series of masterclasses in collaboration with the renowned BBQ experts, Martin Anderson and Curtis Bell, of From the Ashes.

The classes take place at their home on Hackney’s Mare Street, combining the world of craft beer and BBQ.

Martin grew up on his family farm in Bahía Blanca, Argentina where he learnt to butcher from a young age, working with the cattle on his family’s smallholding as a means to hone his craft.

With his passion growing from observing his father’s methods, Martin made the move to London with the aim to specialise in cooking whole animals through sustainable butchery.

From their shared love of whole animal butchery and love of BBQ food, Martin and Curtis then joined forces to build From The Ashes in London.

“After leaving Argentina, I felt inspired to focus on sharing my knowledge on sustainable farming and butchery, as it is the first step in the craft of barbecue. My father always said the difference between us was how we viewed the cows we reared on our farms – he saw the bank and I saw the barbecue!” notes Martin, co-founder of From the Ashes.

Now at the Five Points Courtyard, guests can learn the skill of butchery from Martin and Curtis.

Each class begins with a full brewery tour, gaining behind-the-scenes insights into how Five Points’ beers are brewed, including their English lager made with Goldings hops harvested from Hukins Hops in Kent.

Following the tour, expect a comprehensive butchery demonstration led by Martin and Curtis, who will share their expert knowledge and techniques. 

It’s an excellent experience to attend for yourself or as a group of friends for a special occasion. During our session Curtis and Martin explored the world of beef, using Shorthorn sourced from Charles Ashbridge in the North York Moors.

We learnt how to skillfully butcher a side of beef, discovering the best way to prepare and cook different cuts.

Followed by sampling delicious lagers and stout. And visiting The Five Points Brewery to learn about the history of the brewery.  

The session culminated in a delicious dinner, featuring more unusual parts of the animal, paired with Five Points brews.

September 12th will see From the Ashes hold a masterclass on pork where participants will learn about different pork cuts and sausage making, using an Oxford Sandy and Black, a rare traditional breed of pig from Oxfordshire.

Following the September masterclass, expect a feast in celebration of Oktoberfest, with smoked sausages and smoked lagers.

Closing the series in October 24th, Curtis and Martin will explore the intricacies of lamb butchery in this hands-on class, guiding attendees through the process, highlighting various lamb cuts and preparation techniques, using the Berrichon lamb, who are known for their considered farming practices.

The evening will end with a lamb feast, paired with an abundance of produce from the harvest season, cooked over charcoal. 

Curtis, co-founder of From the Ashes says, “Education on lesser known parts and utilising the whole animal to minimise waste is really important to us, by offering a deeper insight to our craft through the classes we hope we can give our guests a glimpse into the world of butchery – I remember when I first got into butchery, and it was actually Martin who showed me everything I know, so this feels like a full circle moment.”  

Tickets for the Masterclass Series are available to book here and cost £100 per person.

From the Ashes, 61 Mare Street Hackney London, E8 4RG