Coldsmoking Digital Cookery School

Have you ever wondered how food ferments? I'm constantly enthralled by the action of bacteria, yeast and moulds. While some of these organisms can give us problems by causing food to spoil, some can benefit us in surprising ways.  I was recently hosting a sausage making workshop at coldsmoking HQ and I met up with a guy called Kevan who had a keen interest in fermenting, bushcraft and outdoor cooking. One thing led to another and he is now hosting a fermenting food workshop at the cookery school.  On this hands-on workshop led by a former pathology graduate Kevan Palmer, you'll learn the fascinating art of lacto-fermentation. He has years of experience with fermented food and bush craft. He will teach you the theory behind this process and the importance and benefits from maintaining a healthy gut. You'll learn how to create Sauerkraut, making a batch to take home and ferment for yourself. You'll be taught how to make Kim chi, making Pa Kim chi, a punchy blend...

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...