Steven Lamb is a presenter, curing & smoking guru, culinary consultant and award-winning author.
His extensive food knowledge and natural talent for presenting and hosting has put him at the centre of many of the best live and virtual food shows and festivals.
Steven is the author of two books, the award winning River Cottage: Curing & Smoking and more recently River Cottage: Cheese & Dairy.
Matthew first met Steven when he attended his Smoking and Curing course at River Cottage five years ago, so we’re thrilled to be able to welcome him to The Moorings on the 18th of October!
Programme for the day:
9.30-10.00 arrival tea/coffee and homemade bacon taster
Morning session:
The day starts with a brief introduction to the art of curing & smoking and where it fits culturally in the culinary world. Next there will be a session of butchery, breaking down a side of pork which will help to recognise where the best cuts are made to create perfect joints for curing and smoking. Everybody will make their own bacon from pork belly in this session before breaking for lunch
1.30-2.15 Lunch
Afternoon session:
In the afternoon session we will mince pork shoulder to create cooking chorizo. Then we will cover brining with an opportunity to use game such as pheasant or pigeon breast and discover the benefit in using a wet cure. We will then move onto hot and cold smoking to round the day off with a hot smoked pork tenderloin or mackerel pate and a cold smoked fish.
4.30 End
Skills covered
After a day attending our Curing and Smoking Workshop you will have the skills and confidence to do basic butchery as well as applying the methods of dry curing, wet curing hot and cold smoking as well as fermentation to make an array of classic, authentic products. You will also have first-hand knowledge of what the best equipment and sundries to use and where to source it. Each attendee will leave with a booklet of methods and recipes to help support their onward learning journey.
Typical products made
- Bacon / Pancetta
- Cooking Chorizo
- Hot smoked fish and pork tenderloin
- Cold smoked salmon or trout, cheese and butter
To book your slot, email [email protected]. Places are limited to 12, however, Steven has indicated he’d be delighted to spend another night with us, if he’s in high demand, or a corporate group would like to to book in.