Do Smoke

Scott Davis trained and worked at Michelin starred restaurants in New York and London under world-renowned chefs including Marco Pierre White, Nobu Maksuhisa, Gordon Ramsay, Gary Rhodes, and Jean-Georges Vongerichten. He first "smoked" under the arches at London s Mirabelle restaurant; the spark that ignited his lifelong passion for smoked foods. Later he explored artisan smokehouses across the British Isles before returning home to Wales. Together with his partner Kirsty, he now runs a bespoke catering company. Jen Goss lives on a smallholding in Wales, following a lifelong dream to live by the sea and work the land. Her produce provides ample supplies for Our Two Acres the catering company she set up after a career in the hospitality industry in London. Each year she runs the kitchen at The DO Lectures, cooking delicious organic meals for the 150+ attendees and speakers. In 2016 she co-authored Do Preserve with Anja Dunk and Mimi Beaven.

Scott and Jen demystify the art of smoked food, and provide practical and straightforward techniques you ll easily embrace Peter Gordon, chef, writer & restaurateur