Tag Archives: cured meats

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

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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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Spice Route…..

  One of my problems up until now has been the ability to show people all the products I make. My customers stock different parts of my range but none have the full range. Up until now that is. If … Continue reading

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V Day……..

I've never been accused of being romantic, nor have I been described as a volatile and reckless person, however I do enjoy a bit of romance, special food (obviously) and hard as it might be to believe I do experience … Continue reading

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The Great Nitrate Debate….

  One of the questions I get asked most often is wether or not I use nitrates in the curing of my meats. It is a very controversial subject and I will try to put as many facts together in … Continue reading

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A Castles Secrets……

  I have a cooking cousin, Claudia Cabri aka Miss Lunch who lives in Paris (the French one) and runs a cooking school, restaurant, writes cookbooks and is also an artist. She has Sundays off too, would you believe unless … Continue reading

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Um…..

My favourite show in the calendar is soon upon us. The Food Wine Design will be held this year from the 7th to 10th November at Hyde Park Shopping Centre. Organiser Ross Douglas, ably assisted by a team of super … Continue reading

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