Bray Cured Bewertungen 

Poor Customer Service! I was expecting my order to be delivered today for a birthday gift. It wasn't - I contacted the company by WhatsApp and email (there is no telephone number) and received no response.
Very disappointed and I have spent over £130 on this gift

This is third time coming and fair to say already planning next trip! Friend I took for his first time is also a new advocate. Brilliant day being shown how to break down a whole pig. Enjoyed making the sausages and salami and seeing a ham I had hanging there for a year. As ever the knowledge and skills Dave showed second to none and great company as well. Whole team really friendly and their charcuterie is best I’ve had. Fully recommend.

Bray Cured misrepresents this course. It is not a course but a paid factory tour with what at best can be called a hands on experience. The main agenda from the Bray Cured team is to promote their products and they should clearly state that when they promote this but for £120 the whole experience is not worth it.

My husband and I have enjoyed the best morning making our own sausages, and watching others making salami. Informative and fun, and we also enjoyed the tasters when we arrived and the nibbles we had for lunch. Hoping to return.

Thanks to Alex and all of the team at Bray Cured. I attended the beef butchery course this week and I had a delightful time. I learned so much and what great value for money. Would recommend without reservation to anyone who loves meat!
Thank you
Alan (Norfolk)

Don't be fooled by the yard as you come in to Bray Cured. It's a wonderland of artisan "processed" (and unprocessed) meats. The people are friendly, knowledgeable and entertaining. Their passion for cured meat, sausages etc. is evident from momentone. A brilliant day out for any foodie or deer stalker and (as another participant said) a great way to reiginite your passion for food.

What a fabulous day! My husband and I had such a good time learning all things pig. We were well fed, watered and educated. I’d really recommend this course. Alex and Dave had so much knowledge to share. The time flew and we were so impressed with getting to have a go. Thanks so much. We’ve recommended to loads of friends already :)

What a great day at Bray Cured. Earned an awful lot about charcutarie and enjoyed making my first salami. A Throughly enjoyable experience

We lost our gift card and when we found it, it had expired. I emailed them and Joe helped us reactivate the card and book our first cured meat subscription. Thank you so much for your speedy response and kind help.

Really enjoyable morning, with plenty of freebies to take away with you, that will last a long time. Dave who ran our course was a great host, knowledgeable and engaging, he really made the day for us. Would definitely recommend to all!

Such a lovely a full morning. We were there much longer than expected. Full tour and detailed explanation of the process followed by making salami with the rather wonderful Dave and then a chance to try and buy.

Highly recommend

Great company, great people and an unforgettable experience.

Firendly approach to us. very clear about the course and its content. The Butcher was so helpful and gave very good guidance during the course

What a lovely, leisurely meander through the history, production and practice of charcuterie. Thanks gents, thoroughly enjoyable.

We had a ball! A lovely group making salamis, chorizo, sausages and duck. A easy flowing day, an entertaining tour, and a hands-on session taking things from raw material to a salami ready to ferment and age. Good charcuterie snacks, free flowing coffee and a glass of something nice at the end. There was also a gluten and soya free option for one of the attendees. An enjoyable low key entertaining and tasty half day session! Dave was a legend, bringing us firmly into his world and exerting patience and dry humour throughout chorizo stuffing, careful duck butchery and sausage linking! It’s a lovely functional, light and airy space in which to settle in, eat cured meats and giggle. Can’t wait for the pepperoni and fennel saucisson to land in the post once ready!

Brilliant day, highly recommend.

This was a really informative and enjoyable day. I learnt more about Charcuterie in two hours from Alex than I'd gleaned from other sources in the past couple of years and watching Dave butcher the Venison carcass was just as interesting and, at the time, very helpful (I hope I can remember most of it!!). Whoever would have thought creating a string of sausages could be so much fun - especially with a group of cack-handed people like us!!
Thanks to everybody involved at Bray, and my co-attendees for such a good day.

I went on the deluxe charcuterie course and had a great day. After a tour of the facility and information on the science of making salami, we were guided through making our own. I prepared wild garlic salami and a piece of air-dried ham. These will be dried at Bray and posted to me when ready. We had a great teacher! The refreshments were excellent. I thoroughly enjoyed the whole experience.

I visited Bray Cure last Saturday. It was venison based course. I rated the experience as First Class. My son Stuart & his wife Sarah came along too.
Alex the owner welcomed us at the door, serving tea & coffee once everyone was seated. We were then served samples of Bray Cured's excellent products whilst Alex gave us an in-depth history of Charcuterie with several references to books & differences in Charcuterie across Europe.
We then donned aprons & were taken on a guided tour of the production areas, where Alex explained each stage of the various processes. All most interesting but a lot of information to take in.
Returning to the demo area , Master Butcher , David took us through the jointing process for butchering a medium sized Fallow Deer carcass. Once jointed , David proceeded to boning & preparing the meat for the kitchen. David welcomed questions along the way & related the various cuts (which have their own names specific to venison) to those more usually used in the meat industry for lamb, beef etc. As a group we ended by assisting David in cutting, boning & preparing both a whole steak cut for curing, followed by mincing & preparing a sausage mix. finally we made sausages with this mix & were shown how to "link" sausages for display.
A Steak Tartare of venison fillet was served , then further sample refreshments with wine, beer or soft drinks before departure with a large, & very generous box of prepared meat cuts, joints, & sausages for each course participant.
A wonderful day out passing on many useful skills for kitchen & home butchery.