The Art of Asado 9 May 2026 1000am - 1700pm

Join us for a full day of live-fire cookery dedicated to one of the world’s most spectacular food traditions: the Argentinian Asado. At the centre of the fire, we’ll prepare and cook a whole lamb al asador, mounted on the iconic iron cross and slowly roasted over embers until it reaches smoky, tender perfection.

This immersive experience will take you from fire-building at dawn to a communal feast in the afternoon, blending practical skills, authentic flavours, and cultural storytelling.

This one-day class is designed for anyone who wants to deepen their fire-cooking skills, gain confidence with whole-animal cooking, and experience the unique magic of South American barbecue.

MEET THE CHEFS

Jack’s Meat Shack will be accompanied on the day by Chef, Lewis Aleta, a local and talented master of the Asado.

Lewis began his career at 15 as pot wash before being trained at London’s five-star Park Plaza Riverbank Hotel. Whilst here he studied the French Classics at Westminster Kingsway College. He later worked in some of London’s top Japanese and fusion restaurants including Chino Latino, Roka, and Sushi Samba. Today, he combines culinary expertise with a passion for live fire, sharing the traditions of Asado cooking.

Now based in Essex, he shares his love of Asado cooking with Jacks Meat Shack—bringing people together through fire and delicious food.

TECHNIQUES

• Fire Mastery – building and tending a wood fire, creating the perfect ember bed for all-day cooking.
• Whole Animal Cookery – preparing, butterflying, and securing a lamb to the asado cross.
• Heat & Timing – controlling distance, fire placement, and cooking pace to ensure even results.
• The Parrilla Experience – hands-on cooking of traditional accompaniments such as chorizo, morcilla, provoleta, and seasonal vegetables.
• Flavour Foundations – making and using chimichurri and salmuera asado-style.
• The Culture of Asado – discover why asado is as much about people, patience, and ritual as it is about food.

MENU

• Breakfast:  steak and eggs cooked by the Chefs
• Light Lunch:  Whole grilled fish whilst the main event is sizzling away cooked on cedar planks
• The main event:  A meat feast supper of whole roasted lamb; chicken, beef and side dishes prepared throughout the day; including Papas a la Provençal, choclo Asado, coal grilled seasonal vegetables and Chimichurri.

As the day’s work comes to fruition, we’ll gather around the table to share the lamb and all the accompaniments, enjoying a true asado experience together.

THE VENUE

We welcome you to attend our bespoke barbecue school in the outskirts of Suffolk.

Slough Hall
Slough Lane
Little Cornard
Sudbury
CO10 0NY

Google Maps - Click Here

Parking is limited, we will help you park on the day but wherever possible please do car share.

Parking is limited, we will help you park on the day but wherever possible please do car share.

We look forward to seeing you