Photo: Rob Durston
Bushmills’ #BlackBushStories collaborative event series continues this summer with Cork chef and charcuterie master Rob Krawczyk set to host a masterclass later this month.
Krawczyk, whose father Frank made charcuterie in West Cork for 25 years and taught his son how to cure and smoke meat, will run a meat-curing class at Dublin’s Drury Buildings on Wednesday July 25th, in association with Bushmills Irish Whiskey ambassador and bartender Paul Rocks.
Rocks will open the event with a tasting and information session on some of the brand’s best-loved whiskeys, followed by Krawczyk’s hands-on masterclass. Guests will have a chance to sample Black Bush paired with one of Krawczyk’s own creations – Black Bush spiced beef.
#BlackBushStories is showcasing and celebrating stories of talented Irish people who have gone against the grain to follow their passion and succeed in their chosen fields. Krawczyk is one of these success stories – one of Ireland’s top trending chefs who previously worked under the likes of Michelin-star chef Richard Corrigan and Martijn Kajuiter of the Cliff House Hotel, and recently established his own intimate venture, Restaurant Chestnut in Ballydehob.
For more information on the series and upcoming events, visit blackbushstories.com.