AUTHOR of Food DIY promises an ‘enthusiastic gallop’ of a talk in Steyning next week.
Tim Hayward, a food journalist who owns FitzBillies in Cambridge, will be reading excerpts from his new book and discussing the wonders of preserving, pickling and smoking yourself.
The foodie manual is a how-to for any cook wanting make their own anything from clam bake in a wheelbarrow to smoke a salmon in a gym locker.
Tim’s advice to home cooks is: “People are doing this all over the world and have been for centuries. If you can do it in an Elk skin tent you can do it in a modern kitchen.”
Tim added: “The Brits are finally catching on to the fact that hams and salamis don’t have to be made by the French, Italians or Spanish. British chefs are making brilliant charcuterie, as are many hobbyists.”
When speaking of his inspiration, he said: “I was a geeky kid, always taking things apart because I wanted to understand how they work. Once I started cooking it seemed natural to take the same approach.”
The evening is at 7pm on September 18 at the Sussex Produce Café. Tickets are £25 including a meal.