Summary Home Smoking and Preserving with Steven Lamb


  • Sat 9 Feb 2019   10.00 - 14.30

Thursday 20th September:

Food preservation is such an important tool for anyone looking to grow as a cook. It allows you to take good, seasonal ingredients and turn them into elevated versions of themselves. 

In the autumn 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 curing and smoking will give you the confidence and know-how to create flavoursome seasonal classics such as glazed ham, brined game and beautiful smoked venison. 
Dry curing, brining, fermenting and smoking are traditional techniques that can be applied to almost any ingredient and everyone can produce simple cured products and should as a matter of course; these techniques offer so much value to the keen cook.

This class is taught by Steven Lamb, an expert in smoking and preserving from River Cottage, and will enable you to learn the basic skills and the key techniques, with plenty to taste and try along the way. 

Typical recipes/skills covered include:

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

Each class will cover the techniques listed above, but with a seasonal twist depending on the time of year. 

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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 (foil containers and bags provided). 

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.

Practical info 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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