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SOLD OUT-Curing, Brining & Basic Butchery Skills -Steven Lamb-Thursday 24th Apri
Thursday 24th  April 25
 
9.30am-4.30pm
 
Working with half a whole organically free-range reared pig, you will start with basic butchery skills and then learn the artisan skills of how to cure, brine and smoke your meat to created authentic and tasty classics, such as bacon and pate.
 
You will also learn how to make your pork into sausages.
 
This practical masterclass will cover the complete pig to plate journey!
 
Each course begins with advice on how to apply or recognise best practices in cooking pork. Not everyone who attends will want to keep pigs but as consumers it is always good to understand what efforts go into making high quality pork as they will inevitably always make superior products. Breaking down the carcass on the butcher’s block is next and going through different cuts and techniques to eventually arrive at a range of recognisable joints ready to cook or process further. Understanding the provenance of certain products and where they are taken from the carcass is key to good basic butchery.
 
This is the perfect workshop to fine tune existing skills or develop new ones whether you want to learn all about processes which create well known classics such as bacon, sausages and pates which each attendee will take home.
 
Tasty snacks will be provided by the Cow Barn team and we bring the result of our work into a feast at the table at the end of the day!
 
There will also be goodies to take home at the end of the day!
 
Please note tickets are non-refundable. If you are no longer able to attend a course, please let us know as soon as possible and we will endeavour to resell the ticket on your behalf
 

SOLD OUT-Curing, Brining & Basic Butchery Skills -Steven Lamb-Thursday 24th Apri

£225.00Price

  • 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.

    He is an internationally renowned expert and regularly teaches at the top leading UK and International cookery schools as well as mentoring professionals in some of the world’s best restaurants and hotel groups helping to develop their own in-house, signature products.

    Beyond the kitchen, Steven uses his experience and extensive network to help launch emerging food brands and consult on projects for individuals and large organisations.

    Steven is the author of two books, the award winning River Cottage: Curing & Smoking and more recently River Cottage: Cheese & Dairy. He also writes on an array of subjects for print and online.

     

     

     

COOKERY SCHOOL AND WORKSHIOPS - HERTFORDSHIRE
WHAT PEOPLE SAY

Thank you all so much for a fantastic evening.  We had so much fun and the food was as divine as ever.

We felt so bad that we could not clear the boards no matter how hard we tried !!!

 Maz, so lovely to be greeted with your lovely smile at the door, the evening ran like clockwork and the waitresses superb too, so please do pass our thanks on.

 It’s such a wonderful thing to do and I hope you carry on with your pop ups. Thank you again

 

The Christmas Canapés Workshop was the most pleasurable after-noon spent at The Cow Barn.

Your organisation was perfect which gave us a completely relaxed way to learn to make canapés without any stress;

It was not only informative but great fun. Many thanks for your very happy and useful course.

 

Firstly thank you for a lovely afternoon on the Canapes & Tapas course last week; they went down a storm at our little party afterwards - as did the cocktails!!

 

I thought the course was very well run with excellent demonstrations and loved having everything prepped for use throughout the afternoon.  The notes were very good and will be very helpful in future.

 

I loved the wreath making event. A much needed therapeutic dose of creativity in my week which has given me new enthusiasm and inspiration to get creative with Christmas decorations! A wonderful evening - thank you!

 

Honestly – my second course with you – and this one was even better. 

 

The courses you run are truly excellent.  The pre measured ingredients that you use, the preparation of syrups, the quality design of the menus we are creating are excellent.  I came away feeling very happy, confident in what I can prepare, and full – as we’d eaten so much!

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I had a fabulous afternoon at the Cow Barn. Both the cocktails and canapes were delicious and having the opportunity to learn how to make them (with guidance) was wonderful. I would highly recommend attending a course at the Cow Barn – the value for money was excellent.

 

Wanted to thank you all so much for a wonderful afternoon yesterday. 

 We really appreciated all the hard work you all put in before we got there- that was a lot of organising ! Then you were so helpful and patient throughout the afternoon and so generous with everything you gave us to take home. 

 Will look forward to attending another session next year

 

Just to say a very big thank you for yesterday. We all loved it and had a great party afterwards too. Thank you for your help and generosity with all the extra ingredients on top as well. It was all very much appreciated. 

 

I was aware we didn't get to thank the chefs last night and say how good we thought last night was.  In summary we thought it was a triumph!

 

The food was of the highest quality.  The balancing of subtle flavours was exquisite.  All a convivial atmosphere, attentively served.

 

I have been  lucky enough to eat in some of the best restaurants round the  world from time to time.  Sometimes for me the food can be overly fussy and rather gimmicky.  Not last night.  Good ingredients, indulgently choreographed into  a wonderful meal.  Easily the best we have found in the county. 

 

Thanks so much for this afternoon, loved it and have now have a fridge full of lovely food.

 

Thank so much you for todays paella course, I thoroughly enjoyed myself and the paella very much lived up to expectations (and what is best is that I don’t have to think about supper!!) - even though you shouldn’t eat paella at any other time than lunch!

 

Our day with you has been so enjoyable! We had no idea what fun it was going to be.  With so many wonderful new things to cook we can’t wait to get started.  

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I just wanted to let you all know how much I enjoyed Tuesday afternoon’s Canapé Course. I loved it; I learnt a lot, and I am delighted with my canapés. It was also nice to catch up and meet everyone. 

My sincere thanks to Miranda, Trevor and Cheryl 

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This is the second course that I have done with Carte Blanche. I found the Sous Vide course last week absolutely revelational and will be adopting this method in the kitchen myself, as soon as ‘my kit’ arrives (10% discount thanks to CB). The taste difference in the food was incredible, not to mention the additional nutritional benefits. The combined foodie knowledge of Miranda and Trevor is second to none. Maz’s organisation is always superb – it was a wonderful afternoon, learning new techniques and enjoying the educational experience – with the array of food on offer to try, I couldn’t eat for days afterwards!!  – thank you! 

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"Fab course last night. I shall try to replicate some of your gems! Thanks to you and your great team".

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"I really enjoyed it and was intrigued by watching Miranda and Cheryl produce these miniature works of art. Such fun, really instructive – now for some practice at home!"  

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The Cow Barn, Bury Farm Parlour, Nuthampstead, Herts SG8 8NG  Tel:  01763 848212

www.thecowbarn.net

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