Steven Lamb is a linchpin of the whole River Cottage operation and has been for a decade. He teaches on several courses at the Cookery School but specialises in curing and smoking meat. Steven appears in the TV series, regularly presents on the Food Tube channel with some posts receiving a quarter of a million views.
Steven 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.
He works closely with founder Hugh Fearnley-Whittingstall to represent River Cottage both in the UK and abroad.
Hugh Fearnley-Whittingstall on Steven
“Steven Lamb and I go back to the early days, when River Cottage HQ was a scrubbed-out cow barn with a second-hand kitchen rammed into a shed next door. Steven’s knowledge is as broad as it is deep and that is why he is in such high demand.”
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. More recently Steven has become the host presenter for Grand Designs Live Show in London and Birmingham as well as Chef Mark Hix’s Food Rocks. In 2016 he hosted the Guardian Literary Institute at Camp Bestival in his home county of Dorset.
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.