Curing, Brining, Hot and Cold Smoking, Sourdough Flatbreads and Wood-fired Cookery with Steven Lamb, Trevor Ball and Miranda Ball (a stand-alone day course or perfect as a follow-on if you decide to do both days!)
Friday 25th April 25
9.30am-4.30pm
Working with fish, meat and vegetables, you will learn how to apply different brines, rubs and marinades to achieve different and tasty results. We will also make sausages.
Dishes we may cover:
Sausages & Flatbreads (as you suggest)
Brined, Planked Fish
Scallops and Chorizo in the Shell
Hot Smoked Mackerel
Ember cooked Beetroot
Charred Leeks
Butterflied, boned leg of Merguez Lamb
We will then learn how to cook them over fire and sit down to a feast based on the fruits of our endeavours at the end of the day!
Tasty snacks will be served by The Cow Barn team during the day.
There will also be goodies to take home with you
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
Curing, Brining, Hot & Cold Smoking, Sourdough Flatbreads & Wo-Fri 25th April 25
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.