Genevieve Taylor at Bristol Fire School
James Whetlor, founder of Cabrito Goat Meat is joining Genevieve Taylor at Bristol Fire School on 11 May to co-host a Kamado ceramic oven masterclass.
James is a huge fan of cooking food over fire and is currently writing a book on how to cook with kamado-ceramic ovens. To cook great food over fire you need to know how to light, control and work with the fire. Fire management is fundamental to success and the foundation of getting everything right and dinner on the table. Master these skills and it just becomes cooking.
The popularity of this elemental kind of cooking has risen exponentially and for very good reason, food cooked over fire quite simply tastes better. “Once you master the fire, it just becomes cooking”, says Genevieve. “The barrier to great fire-cooked food is feeling confident with the fire itself.”
On 11 May, students will go back to basics to learn the fundamentals of how kamado ovens work, how to manage and control the temperature before moving on to learn how to make the most of these amazingly versatile pieces of kit. From low and slow meat and classic direct-heat grilling to breads and lots of glorious vegetable dishes, guests won’t leave hungry.
The day can be booked direct through Genevieve Taylor and costs £144 per person which includes hot drinks, soft drinks and lots to eat. The day will start at 9.30 with coffee, before getting straight into lighting the fires. Together, guests will cook, talk and tend the fires until around 2pm when everyone will sit down for a late lunch of fire cooked food and there will be lots of time for more burning questions.
About Bristol Fire School
Fire School has one overriding aim - to help people Do Fire Better.
After the successes of her bestselling vegetable barbecue book Charred and the meaty The Ultimate Wood-Fired Oven Cookbook, top fire cook Genevieve Taylor has launched the Bristol Fire School in her home town of Bristol.
Genevieve shares the skills and knowledge that have made her one of the country’s best-known flame-focused cooks. Courses will cover everything from perfecting barbecuing skills to getting a handle on that pizza oven, slow-roasting, smoking and open-fire cooking.
About Cabrito Goat Meat
James Whetlor was a chef for 10 years, working at The Eagle and Great Queen Street in London, before returning to his native Devon to work at River Cottage. Always interested in food production, ethics and sustainability, James set up Cabrito Goat Meat in 2012 with a one-sentence mission statement: to put all billy goats born into the dairy industry into the meat industry.
James is the International Director of Goatober, working closely with partners in New York and North America, Europe and Australia. In 2019, there were Goatober events across the UK, USA, Trinidad, Spain, France and Australia. GOAT: Cooking and Eating, James’ first cookbook, was published in April 2018 by Quadrille. It has been widely acclaimed as genre-defining and won the James Beard Foundation Award for best single subject book and the Guild of Food Writers award for best single subject.
For more information, images or interviews please contact Hannah Blake at The Dining Room
on hannah@thediningroompr.co.uk or 07730 039361