Everything You Ever Wanted To Know About British Charcuterie From Leading Chefs And Producers
12 noon Ã¢â‚¬â€œ 8.00 pm Tuesday 23rd April 201
If you want to know how to tackle a pig’s head; to make fresh chorizo; stuff sausages, or produce perfect pickle accompaniments, make your way to Borough Market on St George’s Day April 23rd between 12 noon and 8.00pm for www.britishcharcuterie.live
The National Chef of the Year 2019; the winner of the British Charcuterie Awards Producer of the Year 2018, and other leading food writers, chefs and producers will share their knowledge as part of British Charcuterie Live at Borough Market. Alongside other leading British Charcuterie luminaries they will be demonstrating their skills in lively and informative workshops:
12.30 pm – Kuba Winkowski of The Feathered Nest Country Inn, and winner of the National Chef of the Year 2019 will be preparing Charcuterie recipes from his kitchen
6.30 pm – Dhruv Baker of Tempus Charcuterie, MasterChef Winner and Champion Producer at the British Charcuterie Awards 2018 will be presenting Simple Market Cooking with Charcuterie
Butcher Farrell of the Home Farm Shop – The Head of the Table Ã¢â‚¬â€œ will give two demonstrations Ã¢â‚¬â€œ the first on How to Tackle a Pig’s Head at 1.30 pm and the second on Stuffing Sausages at 4.30 pm
Steven Lamb of River Farm Cottage Ã¢â‚¬â€œ will also be giving two demonstrations; the Science, Sourcing & Tasting of British Charcuterie at 11.30 am, and Hot Spicy & Smoked Ã¢â‚¬â€œ How to make Fresh Chorizo at 2.30 pm
5.30 pm Ben Rand of The Dairy, Clapham – A Clever Way to deal with charcuterie Ã¢â‚¬Å“Bits & PiecesÃ¢â‚¬Â with British Charcuterie Awards Head Judge John Gower
Henrietta Green, Founder of British Charcuterie Live and the British Charcuterie Awards says: Ã¢â‚¬Å“For one day only at Borough Market, everything you ever wanted to know about British charcuterie will be answered!
You can come along to the busy schedule of demonstrations and taste and buy from the producers stalls, all within the Market Hall.Ã¢â‚¬Â
As well as the demonstrations, the top British Charcuterie makers will be taking stalls at Borough Market for this event, representing the best British cured, smoked, preserved, air-dried, fermented and cooked Charcuterie available under one roof.
They have been chosen from amongst the British Charcuterie Live 2018 awards winners, including Beal’s Farm Charcuterie, winners of British Charcuterie Best Product Award 2018, and Tempus Foods who won the Best Producer Award last year.
The producer line-up is:
Beal’s Farm Capreolus
Deli Farm Charcuterie Duchy Charcuterie
The Hampshire Salami Company Lishman’s of Ilkley Perinelli Salami
The Great British Charcuterie Co. will also be taking a stand stocking a number of ranges, including products from a number of 2018 Award Winning producers, and Weschenfelder’s stand will be packed with essential equipment and ingredients for everyone interested in Charcuterie-making.
There will be an abundant central display with a selection of 2018 award winning products, at least one from each of the producers, with a clever Tasting Trail that leads you to their makers.
Visitors can try for a chance to win a magnificent hamper of British Charcuterie and accompaniments Ã¢â‚¬â€œ the prize will be awarded later this year, following the BCL 2019 awards in August, when it will be crammed with prize winning Charcuterie.
11.30 Steven Lamb River Farm Cottage – Science, Sourcing & Tasting of British Charcuterie with Marc Dennis of Duchy Charcuterie & Steve Williams of Good Game
12.30 Kuba Winkowski 1.30 Butcher Farrell 2.30 Steven Lamb 3.30 Angela Clutton
The Feathered Nest Country Inn – Charcuterie Recipes from the Kitchen
Home Farm Shop – The Head of the Table Ã¢â‚¬â€œ How to Tackle a Pig’s Head River Farm Cottage – Hot Spicy & Smoked Ã¢â‚¬â€œ How to make Fresh Chorizo
The Borough Market Cookbook Club – The Vinegar Cupboard Ã¢â‚¬â€œ Charcuterie & Pickles, the Perfect Pairing
4.30 Butcher Farrell Home Farm Shop – Stuffing Sausages
5.30 Ben Rand The Dairy, Clapham – XO Sauce – A Clever Way for dealing with Charcuterie Ã¢â‚¬Å“Bits & PiecesÃ¢â‚¬Â with Head Judge John Gower
Dhruv Baker Tempus Charcuterie & MasterChef Winner – Simple Market Cooking with Charcuterie