By Emanuelle Dicker

We don’t know about you, but we’ve never been very good at carving. Every Christmas, we make sure to pick a seat away from the turkey/goose, hoping someone else will do the job. But not anymore – thanks to Mr. Hix! His interesting master class that took place at Brown’s Hotel taught us how to carve –and prepare– smoked salmon, chicken, lamb and veal.

Here are a few tips we learned from him:



-The tastiest salmon doesn’t contain any fatty pieces and your best option would be to get wild salmon.
-If you’d like to smoke your own salmon, season it with 30% of molasses sugar and 70% of rock salt – and smoke it for 10 hours.



-A chicken shouldn’t be roasted for longer than 40 minutes and should ideally be cooked on a copper stand. Using the stand ensures the chicken is juicy and tender and also makes the carving easier!
-To carve a chicken, begin by pulling the legs off. This will ease the process.
-Always make gravy before cooking the meat, (using gravy from meats previously cooked).



-For the best result, cook lamb in hay for 1 hour and 20 minutes. This is an old English recipe, which Mark Hix enjoys using. Make sure to remove the lamb from the hay once cooked and let it rest for a couple of minutes before serving.


Interested? The carving classes cost £185 per person and includes:
– A two-hour masterclass
– A feast dinner including sharing starters, all carved meats served with potatoes and vegetables, desserts, wine and coffee
– A goody bag with a signed copy of Mark Hix’ cookbook

To book, click here

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