The potential behind cross-pollinating traditional techniques is extraordinary. At Up There The Last, we have created this event to allow everyone to connect with a time where the preservation of food was functional and honest, dotted all round the coastline. By researching traditional methods of hot-smoking fish from Scandinavia, Scotland, Ireland and the Netherlands, we can also make this preservation a delicious experience, as not only have we maintained the practical element of curing food, we can be purposefully work with elements of each technique to achieve the tastiest fish. And by doing it ourselves, we become part of the process, learning a skill that we can carry with us forever.

Join us for an afternoon of learning how to hand-butcher, salt, cure, cook and hot-smoke fish in an oak barrel dug deep into the ground, and learn traditional recipes for life over dinner.

This technique makes a delicious and juicy hot-smoked fish, where we use anything from John-Dory to Haddock. We call them West Cork Smokeys, in honour of the Scottish Arbroath Smokie and especially artisan Ian Spink from the east of Scotland, who continues to propagate the traditional barrel method.

WHO IS THIS FOR?

This is a workshop and dining event for anyone wishing to connect with authenticity in food. To forget hairnets and clipboards, to develop the true understanding of what it meant and can still mean to preserve your own food in a coastal community.

This is for appreciators of food heritage and tradition, those who want to at once breathe the ocean’s breeze and the scent of native hard-wood, cooking local fish. Visceral, transporting and timeless.

This is for appreciators of outdoor dining, the social gatherings around food, and delicious wine.

This is also for those who wish to get their hands messy, grasp the fundaments of preservation with salt and smoke, and learn a skill they can carry forward into the future.

THE SHAPE OF THE DAY

10:00 ARRIVE AT LOCATION

Arrive at designated location to meet everyone over a cup of Barry’s.

10:30 - 11:30 DIG DEEP

The traditional method requires you to dig a hole (you can skip this if you like!), in which to drop a half oak barrel to act as an insulating oven and fire-pit. This is a perfect time to begin talking about heritage fish-smoking and the reasons behind it, as well as preparing you in-depth for the practical session ahead.

11:30 - FIRE HER UP!

A hard-wood fire will be lit in the bottom of the barrel and must be tended to until it is ready for the fish.

11:30 - 12:30 JACKETS OFF, SMOCKS ON!

Put away your smart clothes and get kitted up in the days’ workwear. It is time to gather round the work table to remove the heads of white fish, and place them under salt. This is an essential, if not THE most important aspect of preservation to learn and discuss.

12:30 - 13:30 ACTIVE SMOKING

It is time to drop your fish into the barrel pit, and cover in hessian sacks. This creates the perfect environment for your fish to cook and be smoked in. It will need tending to for anything between 25 - 45 minutes. A perfect time to enjoy a glass of something cool and delicious.

13:30 - 15:00 THOU SHALT HAVE A FISHY ON A LITTLE DISHY

When your fish is ready, we gather round the dining table to finally enjoy your work.

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EXAMPLE MENU

Cold-Smoked Haddock, sorrel, walnut oil and fermented wild garlic

Potted crab

West Cork Smokie, potatoes ane pepper dulse butter

Raw Cheese

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15:30 - HOME

Home with a full heart, new skills new friends, and a West Cork Smokie wrapped in wax paper for lunch in the week.