Coldsmoking Digital Cookery School

Our sausage making classes have got off the an amazing start this year with both classes selling out really quickly. Our format for running these classes have made them more of a practical workshop where ideas for new recipes get bounced around between our guests. We'd love to see you and have dates available throughout the year.   We keep the class size to eight people so as to make the experience a more personal affair. This also works on a practical level so the hands-on experience of actually making sausages is something you can really get your teeth into (so to speak).   We use fresh ingredients from our traditional butchers in Newport Pagnell and we have a variety of fresh herbs, spices and seasonings you can use when constructing your unique sausage.We always use the best quality pork shoulder as this has just the right balance between lean and fat to make the perfect sausage.   We start the class with a little theory where we look at wha...

I specialise in creating smoked Salmon and smoked Cheese in my own smoke houses. I've been doing this for years and really enjoy passing this wonderful skill onto people who share my interest in food. I regularly host food smoking courses and currently have my summer dates up on the website. In addition to my own courses I also host food smoking courses for other high end cookery schools around the country. Why not join me on one of my summer dates. My courses start at 10am and run through to 4pm. There's lots of tasting and discussion on the different foods one can smoke and we spend a little time sampling various smoke aromas. We include lunch which is usually homemade soup in winter spring and autumn and salads throughout the summer. Delegates on the course can take photos and notes and go away with a 27 page guide on smoking food at home.  It's interesting to see people's surprise when they find out just how little smoke you need to influence the flavour of th...