Fish and Seafood Over Fire
A day dedicated to all things fish and fire - how to cook delicate fish, how to tackle seafood, fire cooked paella, plus rubs, butters and sauces to elevate your fish to the next level of flavour!
Vegetables Over Fire
As the author of a bestselling book on veg and fire, Charred, showing people how to make the most of vegetables is one of my favourite things. This class is suitable for vegetarians (there will be dairy, but vegans can be catered for) but what I really delight in doing is showing hardcore carnivores how amazing grilled vegetables can be. If you think barbecue is just about meat, come and have your eyes opened to a rainbow of colour, texture and taste.
Introduction to Smoking
What is smoking? What's the difference between hot and cold smoking? Which foods benefit from cold smoke, and which foods like it hot, what wood to choose. This class will get you started on an addictive smoking journey. Low and slow meat, some basic sausage making, curing for cold smoking and rubs and brines for hot smoking.