Steven lamb is a curing & smoking expert, teacher, presenter, culinary consultant and award-winning author.
After a background in media, Steven’s food career began nearly 20 years ago when he joined hugh fearnley-whittingstall’s river cottage team, regularly appearing in the tv series and being instrumental in establishing the internationally acclaimed cookery school on the devon / dorset border.
It is here that his knowledge of food was fine-tuned and his passion for curing & smoking and other artisan culinary methods was nurtured.
Steven is the author of two books, the award winning bestseller River Cottage: Curing & Smoking and more recently River Cottage: Cheese & Dairy.
He was a contributor to the River Cottage A-Z of Ingredients Bible and also writes for a number of different publications for print and online.
Now, as an internationally renowned expert and always keen to share his knowledge, he regularly teaches at some of the leading uk cookery schools including River Cottage, Leith’s school of food and wine, Vale house kitchen, seasoned cookery school as well as mentoring professionals in some of the world’s leading restaurants and hotel groups helping to develop their own in-house, signature products.
“Steven is one of the founder tutors at River Cottage and has been teaching his famous butchery and curing courses there for over 10 years. he is a great event host, a talented teacher, and a leading authority on smoking and curing. with a deep commitment to local, seasonal and artisan foods, he continues to make a valuable contribution to the national debate on ethical food production”
Hugh Fearnley-Whittingstall, Founder of River Cottage