Summary Home Smoking and Preserving with Steven Lamb

Find your inner artisan with our Home Smoking and Preserving class with Stephen Lamb. With a concentration on provenance and understanding the food process from end to end, you’ll not only be able to craft your own home smoked meats from scratch, but also develop an understanding of the process, and taste the difference in quality of hand-crafted food for yourself.

These techniques will also allow you to make the most of seasonal ingredients when they are at their best.

There’s no one better to teach you than Steven Lamb, Leiths expert in smoking and preserving from River Cottage, an iconic, critically acclaimed restaurant known for its seasonal menus. Steven is a presenter, teacher, charcuterie consultant and author of the best-selling River Cottage Curing & Smoking Handbook which received the Fortnum & Masons Highly Commended Food Book award.

From dry curing and brining to fermenting and smoking, Steven will give you the confidence and know-how to create flavoursome seasonal classics such as glazed ham and brined game, with plenty to taste and try along the way.

Typical recipes/skills covered include:

  • Brined pheasant
  • Streaky bacon
  • Pancetta
  • Chorizo
  • Hot smoked fish
  • Sauerkraut

Each class will cover techniques such as those listed above, but with a seasonal twist depending on the time of year.

Using a voucher to pay for this course?

Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Home Smoking and Preserving with Steven Lamb

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Steven Lamb

Steven Lamb

Steven Lamb is a linchpin of the River Cottage operation and has been for a decade. He teaches a range of topics and techniques but specialises in curing and smoking meat.

Steven wrote the best-selling River Cottage Curing & Smoking Handbook which received the Fortnum & Mason Highly Commended Food Book award. Since then he has contributed to the definitive A-Z of Ingredients and has just completed the next River Cottage Handbook, Cheese & Dairy. He works closely with founder Hugh Fearnley-Whittingstall to represent River Cottage both in the UK and abroad.

Hugh Fearnley-Whittingstall on Steven
“Steven Lamb and I go back to the early days, when River Cottage HQ was a scrubbed-out cow barn with a second-hand kitchen rammed into a shed next door. Steven’s knowledge is as broad as it is deep and that is why he is in such high demand.”

Beyond River Cottage, Steven’s extensive food knowledge and talent for live hosting has put him at the centre of many of the best food shows and festivals, either leading his own cookery demonstrations or compering the live stage for emerging and celebrity chefs. More recently Steven has become the host presenter for Grand Designs Live Show in London and Birmingham as well as Chef Mark Hix’s Food Rocks. In 2016 he hosted the Guardian Literary Institute at Camp Bestival in his home county of Dorset. 
Always keen to share his knowledge, Steven teaches regularly and also uses his experience to consult on food projects for individuals and large organisations. He writes on an array of subjects for print and online. 

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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