Consultancy
Marc Frederic is available for butchery and charcuterie, also as a food critic and competition judge, call for details.
Sausage Doctor
Are you having problems with your sausage? if yes, then call upon Marc Frederic who travels the country curing all known sausage ailments, whether you make fresh sausage or continental salamis we are here to help.
Courses & Demonstrations
We can organise courses both here in Devon and around the country, so if you would like a similar event organised at your business venue or if you would prefer a charcuterie demonstration at your food festival, then call us to discuss your requirements.
Butchery - Beef, Lamb or Pork
French Trimming
British and Continental sausage making
Curing British bacon, gammon, ham and including Continental meats such as Coppa ham, Pancetta and Salamis
Charcuterie including pate, rillettes, confit and much more
Media
Much of our fathers work has been covered by the media where he has appeared on many a television & radio programme including BBC's Rick Stein's Food Heroes series, Countryfile, Hairy Bikers, Radio 4's Food Programme and Farming Today, ITV's Britains Best Dish and a live cook in with Gino D'Acampo on the This Morning programme also Market Kitchen of the Good food channel. He has often contributed to such magazines as the Ark" which is the official magazine for the (RBST) Rare Breeds Survival Trust, along with pieces in the Shooting Times.
If you are foreign media coming to the U.K. then we can help by putting you in touch with Artisans and suggesting great locations for your visit.
Le Charcutier Anglais
After many years of being badgered by friends and relatives, Marc-Frederic has now written a recipe book on Charcuterie, the book titled "Le Charcutier Anglais" is full of simple recipes and flashbacks to parts of his life where he describes not only how he and his family lived but it also shows how he has used the one same single ingredient in every recipe he knows "Humour". The funny true stories he tells, makes you want to try his recipes straight away. Now the book is published and details can be found at www.lecharcutieranglais.co.uk
Charcuterie from Devon, a taste for the future from the past.
1 Carhaix Way, Dawlish, Devon, EX7 0RR.
