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Summary Festive Home Smoking and Preserving with Steven Lamb

In the run up to the festive season there are many curing and smoking recipes that could bring a whole host of wonderful, traditional dishes to your table.

If you want to go the extra mile with your seasonal meals, this practical masterclass in festive curing and smoking will give you the confidence and know-how to create flavoursome festive ingredients such as glazed ham, brined turkey and beautiful smoked salmon.

Under the tuition of expert Steve Lamb, from River Cottage, you’ll learn the basic skills and the key techniques for curing and smoking, with plenty to taste and try along the way.

This is a specialist class using ingredients of the highest quality. A real must for serious foodies.

Typical recipes/skills covered include:

  • Pancetta-style streaky bacon (traditional dry curing method)
  • Cider-cured, glazed gammon ham
  • Pig's liver pâté with a hint of orange, clove and port/brandy
  • Hot and cold smoked salmon

Click on the 'What You'll Learn' tab to read a more detailed outline of this class.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

What you'll learn Festive Home Smoking and Preserving with Steven Lamb

Course outline

Part 1: The class will begin with traditional dry curing. Steven will take the belly of an organic pig and show you how to transform it into pancetta-style streaky bacon. Perfect for breakfast at any time of the year but wonderful to wrap around sausages for pigs in blankets or just to bard around the breast of the turkey for extra deliciousness.

Part 2: Next Steven will demonstrate how to prepare and brine a gammon of pork for a delicious cider-cured, glazed gammon ham. He will also cover how to prepare the all-important turkey brine.

Part 3: As a class you will create a pig’s liver pâté which will have all the hallmarks of Christmassy flavours such as orange, clove and maybe a splash of port or brandy. Why not wrap the pate in your own home cured pancetta?

Part 4: The final section of the class will focus on hot and cold smoking salmon for the all-important Christmas Day breakfast. You’ll learn how to cure and prepare the fish for smoking. Perfect when thinly sliced and placed on rye bread or served alongside scrambled egg.

Practical info Festive Home Smoking and Preserving with Steven Lamb

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly.

Please read our full policy on allergies and dietary restrictions here.

Steven Lamb

Steven Lamb

Steven Lamb is a linchpin of the River Cottage operation and has been for a decade. He teaches a range of topics and techniques but specialises in curing and smoking meat.

Steven wrote the best-selling River Cottage Curing & Smoking Handbook which received the Fortnum & Mason Highly Commended Food Book award. Since then he has contributed to the definitive A-Z of Ingredients and has just completed the next River Cottage Handbook, Cheese & Dairy. He works closely with founder Hugh Fearnley-Whittingstall to represent River Cottage both in the UK and abroad.

Hugh Fearnley-Whittingstall on Steven
“Steven Lamb and I go back to the early days, when River Cottage HQ was a scrubbed-out cow barn with a second-hand kitchen rammed into a shed next door. Steven’s knowledge is as broad as it is deep and that is why he is in such high demand.”

Beyond River Cottage, Steven’s extensive food knowledge and talent for live hosting has put him at the centre of many of the best food shows and festivals, either leading his own cookery demonstrations or compering the live stage for emerging and celebrity chefs. More recently Steven has become the host presenter for Grand Designs Live Show in London and Birmingham as well as Chef Mark Hix’s Food Rocks. In 2016 he hosted the Guardian Literary Institute at Camp Bestival in his home county of Dorset. 
Always keen to share his knowledge, Steven teaches regularly and also uses his experience to consult on food projects for individuals and large organisations. He writes on an array of subjects for print and online. 

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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