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Author Archives: richardbosman
Join the Club………
I do miss listening to Gareth Cliff in the morning on the way to work. Sometimes un PC, often funny and at times quite eloquent, his greatest contribution however was BMAP. I have mentioned this before in a previous post … Continue reading
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Tagged charcuterie, cold meats, courses, cured meats, curing, ham, prosciutto
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A new chapter begins……..
If memory serves, last weekend was the 15th course that I have run in Prince Albert with Jeremy Freemantle. Over the years we have had many great courses and this was definitely one of them. What is also special is … Continue reading
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Tagged bacon, charcuterie, courses, cured meat, food, Prince Albert, sausages
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Thank you Montagu……..
Last weekend I ran the first Montagu charcuterie course. Hosted by the Olive Stone Farm and the Vineyard Country House, it was a great success and a lot of fun. Over the course of 2 days we managed to produce … Continue reading
Posted in Welcome
Tagged bacon, charcuterie, courses, cured meats, curing, Montagu, sausages
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Master Class at The Chef’s Studio
Where: 103 Bree Street When: 11th July 2019 18:00 What: Master class in charcuterie demonstrating block work and bacon making. You will also create your own bacon masterpiece to take home and enjoy. Afterwards you will be treated to a … Continue reading
In my advanced years………….
Due to numerous requests from past course participants we are now offering an advanced curing course. This course is really hands on and you will work your own half a pig, turning it into prosciutto, coppa, pancetta, bacon, sausages, salami … Continue reading
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Tagged bacon, charcuterie, chorizo, cured meats, curing, pancetta, prosciutto, salami, sausages
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Montagu here we come……
Charcuterie with Richard Bosman Learn how to make your own cured meats at home. This 2 day course covers the basics of charcuterie including how to break down a pig, how to make prosciutto, coppa, bacon, pancetta and guanciale. … Continue reading
Plett here we come……
My courses are becoming more popular each year and I attribute this to a move towards more ethical eating as well as a growing number of people wanting to make things instead of purchase them in the supermarkets. And also … Continue reading
