Ever felt your cocktail could do with a little more beef? Well thankfully there is an answer. This Bank Holiday you could be drinking a…
Having made gravlax on number of occasions it was only a matter of time before I went the extra mile and actually got round to…
Making bacon is essentially the same as pancetta but with a bit of smoke thrown in at the end. If you buy imported bacon this…
Over the years I have been constantly striving for Bloody Mary perfection. Whilst this epic quest has been beset with many pitfalls and tragic accidents…
Trotter gear forms the backbone of many of the dishes at St. John’s, the chain of innovative eateries founded by Fergus Henderson and Trevor Gulliver….
I am normally a bit of a traditionalist when it comes to biltong. The majority of the stuff I make is usually just seasoned with…
This stuff really is epic. Unfortunately I haven’t got a picture of the first batch of Plum Rum but you can see a few images…
Duck is one of my favorite meats so when I first heard about duck prosciutto I knew I had to try it. It’s one of…
Title may be a little misleading, our foraging actually took place in Wales but the canoe trip was Vietnam themed. I do appreciate that many…
A cold smoker is essentially any sort of set up where your product is surrounded by cold smoke for a set period of time. This…