Spend two days learning the traditional crafts of preserving using salt, smoke, pickles and brews with the very talented Steve Lamb of River Cottage.

The Modern Larder Break

For the food lovers and fanatics, spend two days immersed in food! Spend two fascinating days with Steven Lamb of River Cottage who will introduce you to a set of methods and techniques to take a fresh ingredient and turn it into something cured, smoked, fermented, pickled or brewed to create classic larder ingredients such as: bacon, hams, sourdough, crackers, sauerkraut, vinegars, wines and cheese.

Taking place in our beautiful sea view Garden Room with demonstration kitchen, the courses will take place both inside and outside, making full use of the dune gardens. In the middle of each day, chefs from the Bedruthan Kitchens will turn some of the beautiful preserved ingredients you’ve created into a delicious lunch for you all to enjoy.

Dates available are:
Tuesday 15th & Wednesday 16th September 2020

Prices start from £402 per person for a two-night break based on two sharing a non-sea view double or twin room. 


  • A two-night stay in one of our beautiful rooms
  • A two-day workshop running from 10am – 4pm
  • Lunch cooked by our chefs each day of the workshop
  • Two candlelit three-course dinners in our sea view Herring restaurant
  • Cornish breakfast each in the Wild Café each morning
  • Unlimited time in our stunning sea view indoor spa

Call us to book Email to enquire

To enquire and book

To enquire and book, please fill out the form below, call us on 01637 860 860 or email stay@bedruthan.com. Alternatively, you can book online.

Call us to book Email to enquire

Day One: A Day of Simply Charcuterie & Smoking

Learn the simple and traditional craft of preserving meat and fish using two of the oldest ingredients known to us – salt and smoke.

Dry curing, brining, hot and cold smoking are techniques that are empowering and take you one delicious step beyond your average recipe. They represent a deeper level of engagement with food than baking a cake or simmering a stew – perhaps because they require the deployment of often ancient artisan skills. These skills need not be daunting but they do set you off on a new learning curve. The cook who makes their own bacon enters a different arena from the one who roasts their own pork. And, correspondingly, he or she reaches a new level of gratification – often by no means instant, but always lasting.

These are processes that unlock the secrets of some of our best-loved, most useful ingredients. They give you the keys to the citadel of smoky, salty-sweet-savoury moreishness: the hallowed place where bacon, air-dried ham, smoked salmon and kippers dwell.

On this practical course you will learn to make a range of cured and smoked products such as:

bacon, pancetta, bresaola, prosciutto, chorizo as well as hot and cold smoking techniques for fish, poultry and game.

This instructive course should inspire and give confidence to anyone who is looking to learn a new culinary craft in their own domestic kitchen.

Suggested course outline:

Practical session one
Your lessons will begin with traditional dry curing. We’ll take the middle of an organic pig and show you how to transform it into pancetta-style streaky and back bacon as well as curing cheeks to make guanciale

Practical session two
Next we’ll learn how to prepare chorizo as well as making a pate.

Lunch: Bedruthan chefs will create a two-course lunch in our demonstration kitchen in the Garden Room using some of the beautiful ingredients you’ve created on the course. 

Practical session three
We will also cover classic, simple brine to add flavour and moistness to meat such as game 

Practical session four
The last session will focus on smoking. You’ll learn how to prepare ingredients for both hot and cold smoking, as well as smoking and tasting some of the brined meat from the earlier session.

Take Home: bacon, pate

Day Two: The Modern Larder

The Modern Larder course teaches artisan, traditional skills which have a relevance to the current day domestic cook. It will teach a set of principles that capture the best of ingredients at the height of their freshness and store them for a later date and on that journey those ingredients will mature, improve and ultimately become elevated versions of their former selves.

You will make your own bacon, bread, butter and simple soft cheese as well as pickling or bottling the wild ingredients of the hedgerow. It will cover the artisan crafts of curing, smoking, fermentation and preserving.

Food is always about more than the finished dish. Every ingredient is the culmination of a journey, of a series of happenings, decisions and interventions. While that’s true of pretty much everything we eat, there are certain foods that illustrate the principle particularly well, demonstrating how environment, terroir and technique can all alter the final result. Those foods include bread, wine, charcuterie, dairy products, pickles and preserves made from wild food such as hedgerow herbs and fruit.

Practical Session 1
Make butter, labneh and start process for making haloumi.

Practical Session 2
This session will concentrate on working with natural yeasts and baking with the creation of sourdough and rye crackers as well as a pickle made from either foraged ingredients or from the garden.


Practical Session 3
This session is all about curing meat, fish, game and poultry. It will cover details of how to turn pig’s cheeks into guanciale, ham brine ham hocks for terrines and chump joints into air dried prosciutto style hams.

Practical Session 4
The final session will be an exploration of hot and cold smoking. There will already be fish, butter, garlic, chillies and labneh cold smoking throughout the day and we will smoke mackerel to then turn into a pate or dependent on season we could hot smoke rabbit, pigeon breast or pheasant. We’ll then turn our attention to the halloumi, labneh and bread to finish off.

Take Home: Butter, halloumi, labneh, sourdough, pickle, kimchi or sauerkraut

The Modern Larder Break Terms and Conditions:

The Modern Larder Break is always subject to availability, and numbers are limited to 12 per day, so please book early to avoid disappointment. Workshop tickets are not transferable to an alternate date. This break is only available on the dates stated above. If you’d like to stay longer, extra nights will be charged at standard rates. Single rooms, and room upgrades are available, please enquire on time of booking. If only one of your party wants to attend the workshop and you are sharing a room – lower room rates will apply. Unlimited spa time includes the use of all indoor spa and pool facilities, but not our Sensory Spa Garden, which can be booked separately. If you are bringing children, we always recommend booking childcare before you arrive, and we also recommend reserving a table in the Herring at time of booking.