Author, teacher, presenter, consultant
Steven Lamb is a linchpin of the whole River Cottage operation and has been for more than a decade. He teaches on several courses at the Cookery School but specialises in curing and smoking meat. He wrote the best-selling River Cottage Curing & Smoking Handbook which received the Fortnum & Masons Highly Commended Food Book award. Since then he has contributed to the definitive A-Z of Ingredients and has just completed the next River Cottage Handbook, Cheese & Dairy which is due out in Spring 2018 . He works closely with founder Hugh Fearnley-Whittingstall to represent River Cottage both in the UK and abroad.
Beyond River Cottage, Steven’s extensive food knowledge and talent for live hosting has put him at the centre of many of the best food shows and festivals, either leading his own cookery demonstration or compering the live stage for emerging and celebrity chefs. Always keen to share his knowledge, Steven regularly teaches at other UK and International cookery schools, and also uses his experience to consult on food projects for individuals and large organisations. He writes on an array of subjects for print and online.