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Steven Lamb

@lambposts

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Creating food experiences @compassgroupuki @wearelevy
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Curing & Smoking author @rivercottagehq
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Ambassador @blackthornsalt
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Presenter & Host

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We seem to have attracted quite a few new followers over the last month or so…. So heres a huge hello to all of you and a run down of who we are and what we do…..I’m Bod, and along with my wife Annie and our incredible team of tutors we run Vale House Kitchen, a Country Skills and Cookery School in the village of Timsbury just outside Bath. We are fairly unique as we teach a wide variety of skills, from fishing to foraging, shooting to butchery, bread making to preserving to name a few (take a look at our courses in our linktree in our bio for a full run down…) We have some of the most talented, passionate, culinary team in the South West who love to share their knowledge and skills…. Our courses are always hands on and we love our guests to leave with new passions and knowledge so they can continue what they’ve learned with us at home…. If you have any questions about our courses, venue or what we can cover please ask….. we look forward to welcoming some of you here in the not too distant future….. 😀😋👍
#valehousekitchen #cookeryschool #culinarytalents #realfood #learnnewthings

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Muntjac Butchery. Carcass Breakdown. 🦌🔪🥩

I’m going to do a series of butchery reels on how I break down a Muntjac carcass. This is Part 1 taking it from a skinned carcass down to the 6 primal cuts. I’m no expert this is just how I do it! 😃

#food #butcher #dıy #homemade #meat

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Some truly delicious lamb chops and saddle cooked on our @kamadojoeuk for our guests lunch yesterday… so so good. Thank you to @tunleyfarmbutchers for the amazing carcass, to @lambposts for his incredible teaching and hosting skills and to our fantastic group of guests… 😀 🐑 🔥 😋
#valehousekitchen #lamb #butcher #butchery #cookeryschool

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Lamb Butchery and Cookery Course today - look at this amazing carcass from @tunleyfarmbutchers - absolute beauty…. 😀 🐑 👍
#valehousekitchen #lamb #butcher #butcheryclass #localmeat

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Lamb Butchery and Cookery Course - Saturday 3rd October - come and join the brilliant @lambposts and our very own Bod Griffiths for a day of hands on butchery and cookery with an incredible local lamb carcass. We’ll cover everything from offal to all the traditional cuts and cover traditional preservation methods of smoking and curing.
10% discount available on this course, DM us if you are interested. 🐑 😀👍
#valehousekitchen #lamb #butcher #butchery #delicious

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Guanciale - a cured pig’s cheek most commonly used in making carbonara in Italy. Here’s a little guide on how to make your own…. 🐖 😀😋

First - you need a whole pigs cheek….
Weigh the cheek and work out 3% of that weight…,
That’s the amount of salt you need to cure the cheek (or any charcuterie for that matter…)
Place the cheek in a sealable bag or a food safe plastic container and rub over the salt….
Then add aromatics that you like (I’m using coriander seeds, fennel seeds, juniper and fresh bay) along with a similar amount of brown sugar to the amount of salt….
Rub this all over the cheek as well…,
Then leave your soon to be guanciale to cure for 3 days per 500g of weight….(so a 1kg cheek would take 6 days to cure….)
Once the allotted curing time has passed rinse off your cure.
You now have cheeky bacon that you can slice, cook and eat (it is delicious) but to take it from bacon to guanciale let it air dry further…. Until it has lost 30% of its original weight (I like to take our guanciale a little further than this - around 45% I find ideal…)
This will take some time depending on where you hang it and the size of the cheek. But it is worth it…. At the end if the process you will have some truly magnificent charcuterie!!
And questions please let me know….. 😀 🐖 😋
#valehousekitchen #guanciale #charcuterie #artisan #delicious

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Smoking & Curing Course today hosted by the amazing @lambposts - we’re starting off with this incredible Oxford Sandy & Black carcass - hands on butchery this morning….. 😀👍
#valehousekitchen #butchery #butcher #salami #bacon

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We’ve had a couple spaces become available on our Smoking & Curing Masterclass on Sunday 13th September. Hosted by the amazing Steve Lamb (@lambposts ) and our very own Bod Griffiths….. we will break down half a pig showing our guests where all the vital cuts come from, cover hot and cold smoking, dry curing and brining and will make cured delights such as bacon, salamis, hot and cold smoked fish (trout and mackerel) along with larger cured meats such as coppa and bresola. Any questions please ask. Link in our Linktree and on the website….. 😀 🐖 🥓 🐟 🔥 💨 😋
#valehousekitchen #curing #preserving #bacon #charcuterie

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Amazing weekend at @swsardinefestival 🐟

Not only celebrating the incredible sardines caught off the South West coast, but also celebrating @nieves_barragan1’s birthday! 🥂🎂

Huge thank you to @mitchseafood, @terrytonks, @brontestorytonks and @seahorse.restaurant for the incredible hospitality, as always. ❤️

Great food, great people and plenty of sardines! 🐟☀️

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Are you team sardine?

Troyls were a traditional Cornish celebration to mark the end of the pilchard season.
The tradition was lost but new sardine celebrations are emerging.
I had the absolute honour of partaking in one a few weeks ago.
The learning opportunities did not disappoint.

P.s. I don’t think I should be allowed near a grill full of sardines again. 🤣
& I had the worst case of imposter syndrome the night before stepping on stage.

#seafood

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Venison haunch - seamed out (like a very big butterfly) - olive oil and garlic marinade tonight - will add some salt and lemon juice tomorrow before it goes on the bbq…. One of my favourite ways to cook a haunch, especially on a bbq, and by leaving the shank on you have a handy “handle” to turn it with!! 😀 🥩 🦌 😋👍
#valehousekitchen #venison #haunch #bbq #marinade

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Well that was quite special 🌙

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