What Can I Expect

If you love  smoked food  you'll love this smoking food workshop! Learn how to smoke food in your own home without the need for fancy (and expensive) kitchen gadgets and gizmos. This is back to basics curing to bring out those delicious smoky aromas and tastes.

On these demonstrations you'll observe just how easy home smoked food is to do. Of course, much of the smoked and cured products we see have been smoked on an industrial scale. But you can recreate the same process, for that longed for home-crafted touch that makes everything just taste so much better.

So how do you smoke your own food? Well, in essence it's pretty much the same whether you're a factory smoking hundreds of kilos of salmon a day, or just smoking a couple of duck breasts for your dinner in your own kitchen. You'll learn on this smoking food course that it's all about the wood chips. And the salting. And the freshness of the fish, seafood or meat.

Your host will show you how you can leave the expensive smokers to one side and get smoking simply and without the mess, by using a smoking pouch. Brining, rubbing or marinating is the essential preparation for your meat. Then there are the wood chips. This cookery school creates its own flavoured wood chips, with tantalising aromas like oak and hickory. The key here is to use hardwoods, as softwood chips like pine will give your salmon a nasty taste.

The wonderful thing about wood smoking foods is the smell sensation. As soon as that smokiness hits, it gets your tastebuds tingling. And the choice of foods to smoke on this workshop isn't by chance. Oily fish and meats absorb the smoke better, giving you that incredibly more-ish taste to it.

By the end of the two hours you'll have smoked the food and eaten it, with a glass of Sake to go with it. And we reckon you'll all be in agreement that smoking food isn't actually as tricky as you thought it was going to be. You're sure to leave the workshop totally inspired to wood smoke your own foods at home.

When Is It Available

• Selected weekdays and weekends throughout the year

Suitable For

• Minimum age is 18
• Courses are not suitable if you have a nut allergy

Spectators

• Spectators are not permitted

Anything Else

• Some menu variations can happen if produce is not available on the day
• There is a dietary requirements box on the booking form when booking your date for those requesting vegetarian, gluten free etc-chef will provide a suitable replacement.
• This is an educational lesson and as the clients prepare and cook, taster portions are served for you to practice at home

Menu

Smoke & Spice Menu

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Smoked Trout Pate

Five Spice Chicken Wings

Paprika Sausages

Park Balls with Thai dipping sauce and wraps

Camembert

Smoked Aubergine Pate

Smoked Curried Cauliflower Puree with Crostini

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All served with a  sticky coconut rice

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