Home Charcutier Inspired by France at Kate Humble's Farm Humble By Nature
Home Charcutier Inspired by France at Kate Humble's Farm Humble By Nature Pigeon and blackberry terrine at Kate Humble's Farm Humble By Nature Home Charcutier Inspired by France at Kate Humble's Farm Humble By Nature

Course Agenda

9:45
Arrive for tea, coffee and a tasty bite to start the day
10:00
Time to don your apron & roll up your sleeves.

Graham will talk you through a brief overview of French charcuterie and discuss its influence.

10:30
Boudin Noir

The first recipe you’ll make is a delicious Boudin Noir. A smooth set black pudding used as a cooking ingredient or as a dish in its own right.

12:00
Pate de Campagne

A classic French coarse country pate.

13:00
Lunch

We’ll eat a delicious home-made lunch, including charcuterie from Native Breeds. Share recipe ideas, get to know your fellow course members and enjoy some great local food.

15:00
Magret

Cured duck breast or "Magret" is made all over France. If you have never made a cured, ready to eat meat before this is dead simple, delicious and simple to do.

16:30
Course closes

We’ll finish the day with a cup of tea, some well deserved treats and the opportunity to ask any further questions.

Home Charcutier: Inspired by France

Date
Spaces
Cost
 
Saturday 18th Oct 2014
Available
£115.00

Our Home Charcuterie series is always popular. In this course Humble by Nature’s charcuterie expert Graham Waddington will help you discover the secrets of some classic French dishes. This course focuses on the traditional delights of French charcuterie – pâté, cured duck magret and black pudding. You will learn how to create a really stunning pâté and black pudding with a little work and a lot of love. 

The Charcutier was traditionally a pork specialist who authenticated the origins of ‘nose to tail’ eating. You’ll celebrate this ethos, using all the thrifty cuts of the pig as well as embracing the delights of duck, rabbit and that all time love-or-hate ingredient, offal.

Graham is the master charcutier and founder of Native Breeds.

Graham Waddington Course Tutor in Charcuterie at Humble by Nature

Graham owns and co-runs Native Breeds, a small artisan charcuterie in Gloucestershire. He is one of the few specialists in Britain who are expert in the curing, fermenting and air-drying of meat, having co-founded the awrd-winning Trealy Farm Charcuterie with James Swift.

What to bring and other essential info

We’ll provide all the ingredients and you’ll get to take your delicious creations home at the end of the day.

Reviews & Tweets about this course

What a fantastic day, and delicious treats to take home!

Nick
 

Never has working with entrails been so much fun!

Jamie
 

Yet another wonderful day - as always we have learnt so much and been fed well.

Alison and Pete