Bray Cured Avis 

knowledgeable team, friendly . great day

Fantastic people offering a unique and fascinating experience, with incredible knowledge (and food) as well!
Ignore the price - ok it’s a big birthday or Christmas present - but this is better value for money than you can imagine. Great introductory chat, a look through the fridges, and the butchery experience (hogget in my case) was exceptional. Used butcher’s knives, trimmed racks of chops, made sausages and everything was shared among the group at the end. On top of that, beautiful charcuterie and treats bookended the tour, which were all prepared and served brilliantly. Cannot recommend this enough!

Highly recommended British food company supplying their own artisan award winning charcuterie, and other food companies’ premium products.

Great service, fast friendly response, fabulous products.

My partner bought me a charcuterie experience gift card for my birthday - so obviously a gift that was not discussed - and it was a massive misfire and not something I wanted.

Bray Cured refused a refund and instead I am lumped with a £105 voucher for meats I do not want and that we couldn't possibly eat within their use by dates.

DO NOT GIFT THEIR EXPERIENCE CARDS - not without discussing it in advance with whoever you might be giving it to.

Update> In response to this review we have now received a refund, but they are not updating their terms and conditions to be clear this is possible, they were pretty friendly about it though.

I have removed some of my comments above as no longer relevant, which is a relief.

From their refund policy on their website:
"Exceptions / non-returnable items
Unfortunately, we cannot accept returns on sale items or gift cards."

The Bray Cured Salami course is an outstanding experience for anyone interested in charcuterie. From the moment we arrived, the atmosphere was incredibly welcoming and fun. The hands-on process of mixing, stuffing, and hanging our own salami was engaging and thoroughly enjoyable.

Crucially, the course was highly educational, demystifying the curing process with clear, practical instruction and scientific insight into fermentation and food safety. The entire team was truly fantastic—professional, patient, and passionate about their craft. They answered every question and made everyone feel confident, regardless of prior experience. This is a five-star day out that I wholeheartedly recommend to all food lovers.

Had no idea what to expect ... liked the fact it is a genuine small company sharing what they do well!
Love the info and history to the course, as there are only so many "sausages" you can make!!! The tasting platters were great too! Thank you all.

100% recommend, very knowledgable

My youngest child got me a six month subscription for the charcuterie of the month. The meat always arrives in a timely fashion and well packaged. The samples I’ve had tasted good and were well presented. The second month, I saw you could add on the cheese or nibbles of the month so I opted in for that. I was not fond of the cheese but it was packaged and presented well. The following month I thought to try the next cheese however, I found that it was the same cheese I’d had already so I didn’t order it. I wrote in and mentioned it and they responded saying I was right and they needed to refresh the selection. I looked again the following month and it was still the same. At about my third month, I noticed that my meat selection seemed to be the same or very similar to a prior delivery. This has led me to believe the selection is not as diverse as it seems. I would suggest that if you’re going to offer a six month sampling of the charcuterie of the month, that you at least have enough variety available to provide different meats each month. In addition, if you tell a customer you are going to change or correct something, follow through and follow up with the customer.

Definitely 5-star. We went on the Hogget (Lamb) Butchery and Charcuterie course in August. We had a wonderful day. All the staff were kind, helpful and fun. It was very educational about the history, process and content of Charcuterie. We then joined in the butchering of a lamb (as much as anybody wished to) and finally, we made oodles of Lamb Sausages.
We tasted charcuterie twice during the day and we came away with lots of products - all of which have been delicious.

I recently took part in the sausage-making course at Bray Cured, and it was genuinely one of the best food experiences I’ve had — informative, entertaining, hands-on, and excellent value for money.
We were greeted with tea, coffee, and a generous charcuterie spread, which set a relaxed and welcoming tone for the day. The opening session, led by Alex, was a brilliant mix of dry humour and deep expertise. He guided us through the principles of charcuterie preservation, the fascinating evolution of terminology across cultures. We also explored how traditional French products have their British equivalents, offering a local context that was both surprising and inspiring.
Following this, we were taken on a behind-the-scenes tour of the production areas — from butchery to slicing. Seeing the process at every stage, and understanding how texture, density, and flavour develop over time, gave me a whole new appreciation for the craft. It was a rare behind-the-scenes look into a truly artisanal process. The level of care and precision involved was genuinely impressive..
Then came the practical session with Dave, who led us through the sausage-making with endless patience and a great sense of humour. He guided us through seasoning, mincing, and the all-important step of filling the casings with skill and good humour. It felt accessible, even for beginners, and was incredibly satisfying to take part in.
The course wrapped up with a beautiful charcuterie lunch, paired with a local wine and cheeses and showcasing regional artisan producers. — a real highlight that celebrated regional producers and flavours. It was the perfect end to a day that was not only educational but full of flavour and fun. We even left with some fantastic goodies to take home.
What really sets this course apart is the passion and generosity of the Bray Cured team. Alex and Dave are not only experts in their field, but shared their time, expertise, and enthusiasm so openly. Their willingness to answer every question we threw at them and then provide even more information and expertise created such a rich, welcoming experience and made the day feel truly special. The quality of the experience far exceeded expectations — making it a fantastic value for money.
Whether you're a food enthusiast, a curious home cook, or just looking for a memorable day out, I can't recommend this course highly enough. I'm already trying to decide which one to book next!

Excellent combination of food tasting, information and practical experience. The butcher was a joy to watch and excellent teacher. Loved that their delicious selection of charcuterie was paired with local cheeses and wine.

Got gifted this by my brother opened it after I kept them in the fridge for a couple of weeks and I can’t tell you how horrific these taste. The truffle flavor tasted old and super salty.. probably the worst I’ve ever had.

I definitely do not recommend this brand or company

Another great day at Bray Cured. Fantastic experience with very knowledgeable people skilled in their craft. Friendly atmosphere and would fully recommend both the experiences but also delicious food. Jason Bishop

Have not received the product yet,
The delivery following my order is far too long, and is a shame as the gift experience started well.
Your system should not be calling for ratings at this stage
With kindest regards
Mr Knowlden

This was a gift and the recipient is very happy with it

Delivery was quick, price is good, product is great

My daughter gifted me a place on the chorizo and salami course at Bray Cured. Alex and his team make you feel very welcome. It all starts, and finishes, with a tasting board of some of the bray cured charcuterie, delicious! With the added addition of coffee at the start and some local wine to conclude. There’s only a maximum of six places on the course which keeps the atmosphere informal and personal. The course itself was very interesting, informative and kept jovial by Alex and Dave. Dave took us through the process of making our own salami, or chorizo it’s up to you. Recipe cards are provided which you can stick to or make your own up with the selection of available ingredients. Dave then gave a quick demonstration of butchering a haunch of venison (I think this was an added bonus). The course was thoroughly enjoyable and has given me confidence to try salami making again, since my first attempt a few years ago went a scary hue of green!

Two highly experienced, friendly and knowledgeable guys who explained the processes without talking down to us. It was bought for me as a gift, and I wasn’t that excited about going. But on reflection a thoroughly enjoyable and fun experience, with good food to try and also to take away. It helped because the other attendees I was with were also extremely friendly.

What a great day. Alex and Dave are both very knowledgeable and good at delivering it. I couldn't believe how much meat I came away with.