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Open Now: 9:00 AM - 5:30 PM
Open today: 9:00 AM - 5:30 PM
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Sausage course

Great exsperance you get real hands on time making sausages from mixing ingredients to shaping the... read more

Reviewed 4 weeks ago
Bletchley, United Kingdom
via mobile
A great day!

I attended a cold-smoking day and it was thoroughly enjoyable. I have had some previous experience... read more

Reviewed April 16, 2019
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Coldsmoking Cookery School. Set in the beautiful Linford Manor Park in Great Linford Milton Keynes. We are a small artisan cookery school specialising in food smoking and meat curing & charcuterie. We regularly host a variety of one day practical...more
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Hours Today: 9:00 AM - 5:30 PM
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Suggested duration: More than 3 hours
North Pavilion Parklands | Blakelands, Great Linford, Milton Keynes MK14 5DZ, England
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All reviews chorizo answered all our questions excellent tutor the grand union canal teaching style his knowledge feeling confident great fun christmas present cold smoking charcuterie making machine beef jerky alison brining smoked curing
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Reviewed 4 weeks ago via mobile

Great exsperance you get real hands on time making sausages from mixing ingredients to shaping the sausages, then you take some home to enjoy

Date of experience: April 2019
Thank Conil99
Reviewed April 16, 2019

I attended a cold-smoking day and it was thoroughly enjoyable. I have had some previous experience of cold-smoking but nonetheless I learned a lot, the session on the 'science' behind smoking was particularly interesting and I picked up some good tips as well. Turan's style...More

Date of experience: April 2019
Thank 20HG
Reviewed April 5, 2019 via mobile

Fantastic afternoon, Turan was very knowledgeable. Good balance of teaching style with lots of hands on. We made enough sausages to feed a large family. Titan and Alison were very welcoming with refreshments and resources provided. We’ll be back to do more courses at the...More

Date of experience: April 2019
Thank Cherry B
Reviewed March 28, 2019 via mobile

An excellent course. Other reviewers have described the way courses are run and I can only echo their positive comments. From the welcome on arrival through the professional tuition, lunch and refreshments, to the instruction packs on leaving, everything met or exceeded expectations. The pace...More

Date of experience: March 2019
Thank DamianP728
Reviewed March 14, 2019 via mobile

We really enjoyed our afternoon learning the skills of sausage making. Turan was very knowledgeable and the venue was lovely. I would certainly recommend the course.

Date of experience: March 2019
Thank Julie L
Reviewed March 4, 2019

The course was well designed and executed. No as much hands on as I was expected, but the teachers were very helpful and experienced. The level is very good for amateurs and beginners.

Date of experience: February 2019
Thank LeonardoBarichello
Reviewed March 2, 2019 via mobile

Arrived and was greeted at the door by a welcoming Alison. The room was well laid out to accommodate 10-12 participants. Tea and coffee were available throughout the day. Turan welcomed us and started the day serving his cured bacon. Yummy! The pace of the...More

Date of experience: March 2019
Thank Daniel M
Reviewed February 24, 2019

This was a group event (birthday treat) would recommend individual of group event, very inclusive day.

Date of experience: July 2018
Thank Mary F
Reviewed February 15, 2019

This four hour fermentation workshop run by experienced freelance guest tutor (bushcraft instructor Kevan Palmer) is something I've had to wait about 18 months for because it's on a Friday, is bi-annual and tying it in with a day off was problematic for me. The...More

Date of experience: February 2019
Thank the4lions
Reviewed January 31, 2019 via mobile

Wow what an amazing experience for me. I was greeted by friendly tutors that made me feel welcomed and they were very knowledgeable and the cause was very inforimitive and the hand made sausages tasted amazing thank you for an amazing day I will diffently...More

Date of experience: January 2019
Thank Bigdaz22
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