My Scottish charcuterie is hand-crafted with artisan care from the finest ingredients.
Cured, air-dried or smoked, British speciality meats from the lush banks of the river Tweed, the green hills and wooded valleys of Berwickshire
Roe buck venison from 3 miles away, I prefer it to doe venison as it has a beefier flavour.
Special requests, e.g. bespoke stuffings and cures happily carried out.
Courses in Charcuterie: Our courses are taught in a friendly informal manner to small groups with an emphasis on safety, hygiene and maximising the use of produce, whether reared by you or bought in, whilst flexing to your own needs and special requirements, at an adaptable pace to suit all.