As head chef at Littleduck I was responsible for developing and implementing best practice guidelines and HACCP plans for charcuterie and fermentation techniques both for in-house use and for wholesale, as well as teaching practical techniques to staff and customers. If you are setting up a restaurant with a focus on curing or fermentation, or want to develop your current offering further, I can offer your business a range of services from tailored plans for your kitchen and workspace to staff training sessions and recipes for ferments, pickles and cured meats. Enquire below for options and rates:
Thom Eagle 