hosted by Culinary Anthropologist
At this masterclass you will learn all the basics of salt-curing and hot-smoking – both of which can easily be done at home using simple DIY kit.
You will learn how to cure and smoke fish, meat and dairy products, how to make different cure mixes and about different wood smokes.
The class will end with a delicious lunch featuring our cured and smoked foods, and there will be pancetta to take home.
Gravadlax with mustard dill sauce
Hot-smoked salmon, trout and mackerel
with horseradish crème fraîche
Hot-smoked chicken & kohlrabi salad
Hot-smoked egg & bacon salad
Roast carrot & smoked yoghurt salad
"Like visiting old, and very well informed, friends for lunch, turning up early, pitching in and learning how to make everything. Great food and people. I had done a bit of smoking before but still learned loads."
"Many thanks for a lovely day. Especially liked the radioactive eggs. All great and as ever beautifully made simple for us mortals to follow."
"Thanks for such a great class, it was brilliant fun and I learnt a lot."
"Relaxed, very hands on approach – doing it yourself does lend confidence."