Smoke, Cure & Cook Workshop

We’ve all had our fair share of sandwiches-  cheese & ham, beef & horseradish, even PBJ... This workshop celebrates arguably the world’s best sandwich: the Salt Beef Reuben!

In this session we'll provide you with an introduction to the techniques and processes involved with smoking and curing, learning about how to apply salt and smoke to products to gently enhance their flavour. Over the course of the session we will learn to prepare and cook:

• English grass-fed salt-beef
• A Russian dressing, the foundations of any good Reuben
• Sauerkraut
• Cold-smoked cheese

By the end of the session we’ll build all these things up along with great bread and the blow-torched freshly smoked cheese into one glorious sandwich and then tuck in. You'll walk away with a new appreciation of the processes involved in traditional smoking and curing, a slab of your own cured salt beef, a pot of fresh sauerkraut and a belly full of delicious food that you will have prepared and cooked yourself.

Sessions take place at our Streatham smokery starting at 10.30am and 2pm and last approximately 2.5-3 hours.