Charcuterie: Slow Down, Cure, Dry, Salt and Preserve

Tim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times, a presenter on Radio 4’s The Food Programme and regular panelist on The Kitchen Cabinet. He won the Guild of Food Writers Food Journalist of the Year 2014 and 2015, and Restaurant Reviewer 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014. Tim is co-owner of Fitzbillies bakery in Cambridge. He is the author of Food D.I.Y. (2013), The DIY Cook (2015), Knife (2016), The Modern Kitchen (2017) and Fitzbillies (2019).