Now there’s cooking, and there’s cooking

Now there’s cooking, and there’s cooking

Sure, I can knock out a stir fry and a pretty good curry (it’s in the genes!) and no-one in the family has ever had anything like food poisoning on my watch, so I’d call that a win. I can hold my head up high and say “I can cook”

At Rowden we see all sorts cooked up in the kitchen, and for sure the recycling bin has a healthy fondness for baked bean tins. But right here, right now, we have a student who can cook, and I mean properly cook.

Liam Smith-Laing has trained alongside some of the best chefs in the industry, including Marcus Wareing and Gordon Ramsay, going on to work as an executive chef in top restaurants all over the globe, from London’s Soho to Istanbul.

And last weekend he filled the 50 chairs at Camel Studio for a sold out evening of just amazing food at his Feast & Friendship night.

Just so you know, we were treated to:

Canapés of Chicken Liver Parfait with Cornish Mead Jelly, Saffron Risotto Balls, Mackerel Escabeche, and Confit Leeks with Cornish Yarg, before being served a starter of Salmon Ceviche with Green Satsuma, Cucumber and Spring Onion.

This was followed by plates of Barbecued Pork Chops marinated in Sage and Yoghurt, Gratin Potatoes and Grilled Courgettes with Lemon and Herbs, rounded off with Warm Fresh Doughnuts, Chocolate Ganache, Salted Caramel and Peanut Nougatine.

About ten of us went along from Rowden, and boy was it good. Not to mention a great way for a group of cranky old cabinetmakers to catch up and discuss more than dovetails for a change!

Top company, top food, top chef, top night.

Until next time,



David established Rowden Atelier in 1995, a now world renowned fine woodworking school. Discover Rowden, the woodworking courses, and the work that students go on to do.

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