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£230.00
An immersive six-hour masterclass exploring how salt, smoke and time transform meat and fish - including your own cold smoking kit to take home.
Discover the craft behind exceptional bacon, beautifully cured fish and traditional charcuterie. Guided by our Fire Chef, you will get hands-on with curing and cold smoking, building your understanding of the techniques, ingredients and equipment that bring these time-honoured skills into your own kitchen.
Limited to just six guests, with plenty of individual guidance and time to get hands-on with technique.
During the day, you'll prepare your own bacon, guanciale, simple salami and seasonal fish, exploring how different cures and flavour combinations shape the finished result.
Because good curing takes time, your Chef will have prepared examples in advance for you to taste - connecting what you make on the day with the flavours and textures you're working towards.
THE CLASS WILL ALSO EXPLORE
- Setting up and using a cold smoker at home.
- Choosing wood dust and understanding its contribution to flavour.
- The principles of curing, fermentation and air drying.
- Dry-ageing bags and their use in a home fridge.
- An introduction to 'nduja, air-dried meats and cold smoked cheeses.
You'll take home everything you prepare to continue the process, along with your own ProQ Eco cold smoker kit, cold-smoking maze and a bag of wood dust - ready to put your new skills into practice.
YOUR EXPERIENCE INCLUDES
Six hours of practical tuition and demonstrations, tastings throughout the day, all ingredients and equipment, your take-home preparations and cold-smoking kit, plus unlimited hot drinks. Additional drinks are available to purchase from the bar.
£230 per person | 10am - 4pm | Just 6 places per class
Please inform us of any dietary requirements at time of booking
All class prices are inclusive of VAT
Please note: all classes, dates and content are subject to change
