Back by popular demand:
This is a workshop for the lover of possibly the world’s best sandwich. That’s right: 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 then prepare, cook and eat:
Hot-smoked Camembert with pine nut, garlic and rosemary
The salt beef Reuben sandwich with fresh pickles, dressings and blow torch cheese.
At the end of the lesson 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 pickles and a belly full of delicious food that you will have prepared and cooked yourself.
Our Smoke, Cure and Cook workshops take place at our Streatham smokery starting at 11.30am and last approximately 2.5 to 3 hours. Group sizes of up to 8 people can be accommodated at each workshop. Please select the course you wish to attend using the dropdown.
Gifts & Groups
If you are giving this workshop as a gift or making a group booking of four or more and would like to arrange a particular date then please select ‘Gifts & Group Bookings’ and get in touch to arrange a date and time that suits.