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Master Butcher Richard Summers

“It was a great team-building day and my young chefs haven’t stopped talking about it,

Take half a dozen chefs, a charcuterie expert and a whole outdoor-reared pig, and you have all the ingredients for The Perfect Cure

Yorkshire Food Finder, the first guided gourmet tour company to provide access to the larder of England’s largest county, launched its Yorkshire charcuterie trail attracting seven chefs including Andrew Pern, chef-patron of The Star Inn at Harome. The Perfect Cure, a half-day introduction to the ancient art of charcuterie, taught participants how to make a wide range of charcuterie from biltong to smoked sausage.

Under the expert eye of Chris Moorby, Head of Butchery at Leeds City College and 35 year industry veteran, chefs from award-winning restaurants at The Star Inn, The Butchers Arms at Hepworth and Ye Old Sun Inn at Colton, also tried their hand at duck breast pancetta and coppa ham.

“It was a great team-building day and my young chefs haven’t stopped talking about it,” said Andrew Pern. “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!”

The Yorkshire Food Finder skills-based course was held in the kitchens of The Star Inn and in the garden where Chris Moorby and his assistant Richard Summers, a master butcher from Leicestershire, had parked their mobile Bradley Smoker. Together the pair taught essential charcuterie skills such as meat preparation, cuts to use, preserving and brining recipes and methods – as well as tips for home preserving. The hands-on course lasted six hours and ended with a late lunch featuring Yorkshire charcuterie.

Yorkshire Food Finder founder and chef Sue Nelson said: “Chris Moorby’s message is that we Brits shouldn’t shy away from charcuterie and leave it to the French and Italians just because our climate is cooler and damper. We have the best livestock so we can make the best-tasting charcuterie just as long as we prepare smaller cuts. The processes are quite easy – especially for chefs – as long as you have the right recipes, which Chris is happy to share during the course.”


Editor’s Notes

• Charcuterie courses are scheduled for May 13 and October 21. Book through the website
• Yorkshire Food Finder can also create bespoke charcuterie courses on request for groups of no more than 10. The Perfect Cure costs £160 per person and includes lunch, fact sheets, recipes and all of the charcuterie you manage to make.
• Yorkshire Food Finder has put together a calendar of more than 30 trails across Yorkshire.
• For food industry professionals such as chefs and retailers, many of the trails offer the opportunity to learn new skills such as butchery, charcuterie, fish smoking, cheese and ice cream making.
• More than 25 artisan food producers are represented on trails including award-winners such as Shepherds Purse Cheese, Wold Top Brewery, Ampleforth Abbey, Botton Creamery, Taste Tradition, Anna’s Happy Trotters and Staal Smokehouse.
• Yorkshire Food Finder spring trails include rare breed lamb, charcuterie and butchery skills, sustainable fishing and preserving, fresh cheese making and pairing with ciders and ales from across the county.
• March and April trails are now being offered at a 10% discount.
• Trails start at £95 per person including transport, tour and either lunch or dinner and are fully guided. Bespoke trails, for private groups as well as incentive, team building and corporate entertainment can also be arranged.

For more information, please contact:

Sue Nelson
Yorkshire Food Finder
Mobile: 07850 327 927
Office: 01904 448 439

Aidan Nelson
Yorkshire Food Finder
Mobile: 07939 546980
Office: 01904 448 439

For media enquiries, please contact:

Annie Stirk
Absolutely Food PR & Marketing
T: 01347 810531 M: 07771 655756

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