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Chefs go back to class with Andrew Pern
2:39pm Wednesday 13th March 2013 in News
AN adventurous band of talented chefs took a masterclass from a Yorkshire meat expert to learn the ancient art of curing meat.
Andrew Pern, of the awarding-winning Star Inn at Harome, was among those who took part in the charcuterie trail, held by Chris Moorby, head of butchery at Leeds City College.
The event took place in the kitchens of the Star Inn, and saw the chefs try their hand at a wide range of charcuterie from biltong to smoked sausage.
Andrew said: “It was a great team-building day and my young chefs haven’t stopped talking about it.
“Charcuterie is surprisingly easy for a good kitchen to make once you’ve been shown how, and it looks fresh and exciting on the menu as well as being good value.
“The Star has already put duck ham and smoked middle white sausage on our menu and we might try some game next.”
Part of the Yorkshire Food Finder skills-based course was held in the Star Inn’s garden where Chris Moorby and his assistant Richard Summers, a master butcher from Leicestershire, had parked their mobile smoker.