A ‘hands on’ day using the ancient skill of food smoking to create arrange of delicious products, from traditional smoked salmon to the more unusual items like smoked popcorn and smoked olive oil.
There’s currently no dates set for Hot and Cold Smoking for 2022, please email us firstname.lastname@example.org to add your name to the list of people to be informed when this course is available to book. Thank You, Paul – Manager
We have demonstrated smoking on our wild food courses at Taste the wild for the last 8 years and due to popular demand we are now running a whole day course devoted to this amazing cooking/flavouring technique.
Historically used as a method for food preservation, in more modern times smoking food has been refined into an art where smoke is used to add great flavour to food.
This course covers the hot and cold smoking processes and you will have hands on experience of smoking of a range of foods during the day. We will look at traditional products like smoked trout and salmon as well as some more unusual and delicious products like smoked vegetables, popcorn and olive oil. As well as looking at the smoking process there will be sessions on basic brining and curing, teaching you some extra preserving techniques to use when your back in your own kitchen.
With the knowledge of the basics of smoking and curing that you learn during the day you will be ready to start creating amazing smoked food at home. The course also covers the construction of different types of smoker and you will leave with a set of plans for both a cold and a hot smoker as well as your own Mac’sbbq smoke generator worth £34.99.
The Hot and cold smoking course starts promptly at 9.30am and finishes at 4pm and will run in Taste the wild’s woodland kitchen using our wood fired earth ovens and smokers.
The cost of the course includes all tuition, ingredients and lunch plus a Mac’s bbq smoke generator worth £34.99.
The smoking course is run in an open sided barn in our 18 acre wood. Please wear appropriate clothing and robust footwear. The process of cooking and smoking with open fires can be a little smelly so where clothing that you do not mind getting smokey.
Course Tutors. Chris Bax, Rose Bax
"I've been baking ever since the course. Learned so much from Tom. It was a great day!"
"“Hugely enjoyable day - and itching to get going on our own batch soon!”"
"It was lovely to meet you both yesterday and thank you for running your excellent cider course. I really enjoyed the day and the company. Having had a bash at cider making last year, I learnt a great deal more, and both Cameron and Steve provided much needed knowledge in good time for this year’s batch"
"Thanks so much from all the team - yesterday was a great success and several of them have appeared in the office this morning with their willow sculptures to show their colleagues. We all had a fabulous time and the prizes are all on display in the office kitchen area! Many thanks to you and all your team for their hard work in making yesterday such a success for us."