Work with Up There The Last

Informed by years of experience working with fringe artisans across Europe, these workshops are designed to nurture our intuitive ability to make authentic food from a very human perspective, as you are shown the true ways of converting the landscape into food that are steeped in tradition. We aim to nurture and re-awaken your intuitive abilities. From fish smoking to natural cheese making, including our itinerant school, these are empowering sessions that will change the way you eat.

Some of the most authentic foods we come across are those examples of ancient recipes born from a people’s genuine need to survive. These are the stories from rural islands to remote mountainsides; experience the curated gamut of rare and dissappearing foods sourced by Up There The Last. From wild Atlantic salmon eggs preserved in propolis and beeswax to alpine smoke-dried chestnuts, people have been known to cry at these tastings.

The community smokehouse runs as a not-for-profit venture, bringing people together around a smoking oak barrel to preserve local food. Please get in touch if you would like us to come to you and set up at a local pier.

We also absolutely love to smoke fish with it and it can be hired out for private events, providing traditionally cold smoked seasonal, local fish.

Travel and research is at the core of Up There The Last, having documented over two-hundred hyper-local and traditional recipes from across Europe, in an ever-growing archive to safeguard our imperilled food heritage. From breaded veal spinal column to traditional wild atlantic Salmon poached in seawater, we pull from the archive and actively research the food traditions of your area for a unique dining experience.

People are everything and creativity is king. If you would like to collaborate with Up There The Last on a project, from community based initiatives, workshops or small adventures of any kind, then get in touch!

Up There The Last has helped several businesses and individuals step into the production of truly authentic food by following techniques and ethics of long established traditional methods. From developing natural starter cheeses and a fish-smoking school in Ireland, to veal charcuterie in Wales and smoked mountain trout in Italy, its by looking back that we might carve out truly sustainable food systems for the future.