How To Cook With Fire Ticket

Description

‘HOW TO’ COOK WITH FIRE

Go Beyond the Burger…

We first introduced these workshops in 2024 with Robin Poppin of Create Terroir. Robin returns to work with us again in 2025 to explore the techniques and seasonal flavours of BBQ and cooking on an open fire. Robin says “Food and fire are a shared language, part of the human condition that craves connection and community”. We’ll have the opportunity to cook absolutely from scratch, lighting fires from minimal materials in all-weather conditions and using local, home-grown and wild food to create smoked, earthy dishes where the cooking is equally as enjoyable as the eating.

Dates (all Saturdays)

March 22nd
May 17th
August 30th
October 18th (part of The Food Library Cider Press Day!)

Times 10am-4:30pm each session

At the Workshop for Sustainability, Cecil Road, Northampton, NN26PG.

Cost £65 including a communal meal cooked during the workshop.

Get outside, light a fire and get cooking, there are few better ways to spend time. A mindful pursuit with a delicious meal at the end.

Over the course of the year Robin will be joining the Food Library to celebrate this by creating a feast over fire using that seasons produce. Join us for the whole day and be a part of the preparation, cooking and serving, or simply join us all at the Workshop for Sustainability at 3pm for food to share around a table.

March = Wild Meats

With the last of the British game ending in February, it is easy to forget that there is so much more this country has to offer than the traditionally farmed and ‘reared’ meats. We’ll be working with game such as rabbit, pigeon and venison (culled).

Menu ~

Slow cooked venison over wood
Pheasant & rabbit sausages, made on the day
Pidgeon Yakatori with a wild dipping sauce
Vegetables cooked on charcoal and on the grill
Bread cooked in the embers

May = Fish

With the waters finally warming, sea life makes a triumphant return. As an island nation, sea food is in our DNA, and our local waters have some of the finest the world has to offer that largely goes untouched by us Brits. We will work with sustainable trout, crab, mackerel, clams & whatever the markets have on the day.

Menu ~

Hot smoked mackerel pate
Planked trout
Coal roast crab salad
Grilled clams with a wild dipping sauce
Grilled fish, species is market dependant
Coal roast salads & seasonal slaw
Ember cooked flatbreads

July = Vegetables

The English summer is abundant with celebrity produce, most a household name to such an extent it is easy to forget they have a season at all. Fruits and vegetables at the height of their season are an experience to be celebrated. We’ll be working with vegetables including artichokes, broad beans, courgettes, fennel, peas, radish, rocket, tomatoes and what may be growing in the Food Library garden. Plus gooseberries & strawberries to name but a few fruits.

Menu ~

Salads, slaws and kebabs all cooked in, on or over charcoal and embers.
Hot smoked garlic mayonnaise, made fresh on the day
Tomato and chilli salsa
Grilled flatbreads
Coal roast berry salad with burnt honey

October = Al Asador

Following harvest time and the welcome return of British game, celebrate with a feast over fire cooked whole Al Asador. Long, slow rich cooking with an open fire on the ground with plenty of conversation and connection. We’ll be working to create Venison Al Asador, with squash, chestnuts, mushrooms, apples, pears & much more. The focus will very much be on feeding those that are arriving to press apples for The Food Library Cider Press Day. So whether you are eating as part of this workshop, or as part of the cider pressing team, there will be plenty to enjoy.

Menu ~

Slow cooked venison over wood
Coal roast squash, mushroom & chestnuts
Hot pickled pear salad
Bread cooked in the embers
Baked apple… and what ever the season presents us with

To book this ‘How to’ workshop purchase your ticket here and confirm your preferred date and any access needs, dietary requirements or allergies by dropping a note during the order or emailing Michael@food-library.co.uk.