Someone once offered a good explanation as to why we meet such great people on our courses. It is because people who are interested in learning tend to be interesting. So thank you David for the science input about brining concentrations!
We have many true foodies coming to Smoky Jo’s, yesterday was no exception. We met Julius who is just setting out on raising Saddleback pigs and this time next year I think may be producing smoked bacon (- please don’t forget us!); we also had Diana Henry, award winning cookery writer, TV chef and food editor of the Sunday Telegraph. She enjoyed the course, loved the food and promised to evangelise about Smoky Jo’s!
Some photographs from this course are on our gallery.