Smoking and Curing

The ancient arts of smoking and curing  are almost forgotten nowadays even though salting, drying, pickling, fermenting, infusing, freezing or bottling are so satisfying, exciting and fulfilling! Historically of course, it was a necessary and essential part of survival, particularly through the winter months.

However, in an era of industrialized food, the vast majority of the preservation techniques are made by the supermarkets.  Unfortunately, through the use of chemicals and artificial flavourings there is the inevitable sacrifice of quality and flavour in the name of streamlining and efficiency.

We firmly believe that we must try to reconnect with our culinary heritage, and, whether you are a home producer or simply a keen cook who wants to experiment, preservation techniques are a very important and fulfilling aspect of cookery. We will show you how to cure and preserve meat and fish as well as how to smoke food efficiently at home so that you can always enjoy the goodness of naturally preserved ingredients.

Example recipes

Hot or Cold Smoked Trout

Potted Venison

Cassoulet

Gravadlax with Caper Dressing