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Coldsmoking

North Pavilion Parklands | Blakelands, Great Linford, Milton Keynes MK14 5DZ, England
+44 1908 661848
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Review Highlights
Meat Curing & Charcuterie Course

Great course, very enjoyable , the day feels like it goes too quickly. Lots to do and take in , a... read more

Reviewed 2 weeks ago
Aaron H
Fantastic Day

You are never to old to learn ! What a brilliant day. Very informative with plenty of practical... read more

Reviewed 14 April 2017
Sam M
via mobile
Read all 102 reviews
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Coldsmoking food courses. We regularly host one day practical courses on food smoking. On this course you will learn the basics of smoking your own food. We cover both the practical and theoretical aspects of this wonderful craft. The one day course includes how to make and use a cold smoker, hot smoking, sourcing wood, brining & salting, Health & Safety, producing smoke and smoking food. During the day we will be smoking up to eight different kinds of food from cheese to fish and from olives to eggs. We also host a range of other classes including Sausage Making, Meat Curing & Charcuterie and Cheese making. For future course dates please visit the website for details.
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Travellers talk about
“chorizo” (8 reviews)
“gammon” (2 reviews)
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Hours Today: 09:00 - 17:30
Suggested Duration: More than 3 hours
LOCATION
North Pavilion Parklands | Blakelands, Great Linford, Milton Keynes MK14 5DZ, England
CONTACT
Website
+44 1908 661848
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Reviews (102)
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1 - 10 of 102 reviews

Reviewed 2 weeks ago

Great course, very enjoyable , the day feels like it goes too quickly. Lots to do and take in , a great gift from my wife for Christmas. Highly recommended. Many thanks!

Thank Aaron H
Reviewed 14 April 2017 via mobile

You are never to old to learn ! What a brilliant day. Very informative with plenty of practical advice to achieve the best from your smoker. Lunch was lovely and to top it off a wide range of tasty treats made throughout the day.

Thank Sam M
Reviewed 19 February 2017

One of the Best Xmas presents my wife has ever bought me! Attended as a total novice, and so pleased I did as Turan has set me in the right direction. Excellent tutor & very approachable. Thank you so much.

1  Thank walNorthEast
Reviewed 14 February 2017

What an excellent day, although it was a cold day and I thought hot smoking could be a better option, Turan soon squashed that idea! So much food to choose from, fish was expected, along with meat, but eggs! yes it does work. The day...More

1  Thank kitekrazy
Reviewed 14 February 2017

This is my second course run by Turan ( the first was Charcuterie) and I really enjoyed the day. Turan and Alison were really helpful as I wasn't fully mobile. The course content was just right for me , as I'm taking my first steps...More

1  Thank Ian K
Reviewed 1 February 2017 via mobile

Really friendly, interesting course. We learnt all the stages of sausage making, it's certainly got a knack to it! Came away with some of our produce, which was delicious. Would love to do another course in the future.

1  Thank SparePebble
Reviewed 30 January 2017

I have attended two courses led by Turan (sausage making and charcuterie). They are informative and clear and you can be as hands on as you want to be. Turan is inspirational in his approach - really keen to enable his students to take up...More

Thank Richard B
Reviewed 12 December 2016

Had a really great day with Turan and his wife, Alison on the meat curing course. Learnt so much from how to make Jerky to chorizo and even got to taste the creations throughout the day and take the chorizo home at the end of...More

Thank TazzaG7
Reviewed 29 November 2016

I have been on a cold smoking course and also a meat curing course. Both were brilliant and worth every penny. Turan and his wife Alison were very friendly and also had a wealth of knowledge. Turan's enthusiasm for the subjects soon rubs off on...More

Thank 941kimt
Reviewed 14 November 2016

I am really hard to buy a gift for but this was something special.The fact that the course was on my birthday made it even better. Over the last few months I have been curing my own bacon and wanted to take it one step...More

Thank meljl90
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