A new venture for Mrs B

Have you ever wanted to cure and smoke your own meat and fish? Well, if so then why not let Mrs B show you how.

Things have been pretty quiet for Mrs Bradshaw lately (with only a new baby to contend with) so she is making the leap into the unknown to begin something new and rather exciting.  She has, over the years, became rather adept at turning what we have into something tasty. In particular she has become exeptionally good at smoking and curing meat and fish. In our efforts to buy British this gives us some variety when most of the available products of this nature back are still imported from Europe.  Following the conclusion of our year buying only British some of our eating habits changed but this desire to cure and smoke meat, fish and cheese (and all sorts else) endured.

As a teacher by day, Emily’s passion for passing on knowledge is almost in-built. So, she has decided to begin courses in Kent to teach other people how to take great quality local produce and transform it into cured, smoked and dried delights with little more than the contents of their kitchen, and one or two bits from the shed.  The courses will be a one day beginner sessions to start with as an introduction to the basics, with no more than 6 cooks at a time joining her to make sure that everyone can ask all the questions they want and that everyone gets a hands on experience.

For more details of what the course entails please do have a look at her new website, rather aptly named www.britishfamilyfood.co.uk

Competition Time!!!!

If you hurry there is still the chance to win your place completely free on the course taking place on 22nd April simply by signing up to the website mailing list at www.britishfamilyfood.co.uk/subscribe

It is a scary thing to start something new but she is a great cook and an even better teacher, so if you love good food and want to know more join her and I know you won’t be disappointed. Please share the message with friends and family and help her to keep promoting local ingredients and great traditional preserving methods.

James