A meat curing masterclass will be held in Belfast later this month.
Bushmills Irish Whiskey will be collaborating with Irish chef Rob Krawczyk in the charcuterie masterclass ‘Black Bush Cured.’
The whiskey giant is continuing its #BlackBushStories collaborative event series this summer, showcasing the stories of Irish talent who have gone against the grain to follow their passion and become champions in their chosen field.
The masterclass with Cork native, Rob Krawczyk, takes place at D.I.V.E Belfast on Tuesday, July 24 in association with Bushmills Irish Whiskey Ambassador and acclaimed bartender, Paul Rocks.
Having worked under a string of high profile chefs including Michelin star chef Richard Corrigan in London, Alice Waters of Chez Pannise in San Francisco, and Martijn Kajuiter of Michelin-starred Cliff House Hotel, Rob is flying the flag for all-Irish charcuterie, backed by his father, Frank Krawczyk, who set up West Cork Salamis in the late 1990s.
The ‘Black Bush Cured’ interactive event will open with Paul delivering an educational tasting session on some of Bushmills’ best-loved whiskeys. Rob will then present a hands-on charcuterie masterclass where attendees will be taught how to cure and smoke meat. The evening will close with guests having the opportunity to sample Black Bush®, expertly paired with one of Rob’s own creations – Black Bush Spiced Beef.
#BlackBushStories celebrates the stories and talents of independent, spirited and extraordinary Irish individuals who challenge traditional thinking in their fields and live outside the box.
A series of events are being held across the country this summer. Each event celebrates those who have pioneered their craft with phenomenal success and have had the determination to nurture their talent to be the best they can be.
To register for ‘Black Bush Cured’ and to hear more about Rob’s story, visit blackbushstories.com. To join in the conversation and keep up to date with the #BlackBushStories series, follow Bushmills Irish Whiskey on social media.
