One of the first courses designed specifically for Shepherds barn; taking place in the fire cookery arena in the walled garden of the barn, these ‘Sunday Lunches’ are a hands-on day of workshops geared toward learning the basics of fire cookery focusing on whole animals, vegetables and fish as well as learning the basics of metalwork and forging in between cooking. We have teamed up with master blacksmith Alex Pole who will be teaching the basics of forging and putting you through your paces to construct meat hooks, fire steels and tongs which you will be able take away with you at the end of the day for all your future fire cookery endeavours.
The day will begin with a masterclass on whole animal cookery. We will be using the finest Sussex lamb carcasses sourced from the south downs behind the barn. You will learn how to prepare and mount up a carcass on a cross made from natural wood, how to light and prepare your fire setup for this type of cookery and how to put together a ‘salmuera’ or brine that is used throughout the 5 hour cook.
From there you will be joining Alex at his mobile forge to learn the basics of blacksmithing and start work on your own implements to use for lighting fires and cooking over them.
For bookings email : firstname.lastname@example.org
Date: 2020 Date TBC
No. of course attendees: 15
In between forge sessions we will also be covering whole fish cookery doing sides of salmon on oak or ash planks using wild plants foraged from the land surrounding the barn and not so wild ingredients from our raised beds for lunch. Other aspects covered on the day will include fire cooking methods with vegetables and venison from dirty cooking direct on hot coals, chapas, grills and even sieves.
This course includes a two course lunch, paired wines, wild cocktails and a whole animal feast at the end of the day when we take down the Lamb off the cross and tuck in.