Local producer profile: Curing Rebels

Curing Rebels co-owner and former chef Will Murgatroyd began making his own charcuterie more than 15 years ago in the cellars at his Hove restaurant The Meadow, inspired by Stephen Harris at The Sportsman in Kent. After the restaurant closed, he continued to make charcuterie for his events business The Herb Kitchen. In 2020, when COVID hit and no events could be held, he pivoted and founded Curing Rebels with fellow chef Richard Judd. The business has recently moved into a larger space at the Hove Enterprise Centre near Hove Lagoon which is now HQ for both Curing Rebels and The Herb Kitchen.

‍What’s behind the name Curing Rebels?
I think there’s just got to be a rebellious edge to charcuterie; that’s kind of what we’ve always thought about it. We’re not trying to be wacky with flavours, that’s never our intention. We just go for flavours that work really well together.

‍What are some of your favourite products at the moment?
Goan beer sticks, which is a snacking salami, great with a cold beer and perfect for when you’re watching the World Cup. It’s based on a pork vindaloo recipe inspired by Alan Sperring’s pork knuckle vindaloo at The Chilli Pickle. We do a Basque-influenced pork loin which is one of Richard’s brainchilds. It’s cured in pimenton and cuttlefish ink for around three weeks and the smoked for four or five days. It’s then aged for about four months. It’s a really amazing product. It’s the one that everyone goes back to all the time.

‍I believe that pizza is quite a big thing for Curing Rebels?
We work with Fatto a Mano in Brighton. In London, we supply Weezie’s, a new pizza restaurant in Eccleston Yards near Victoria. We’re very much focused on quality pepperoni, using great produce for it. We want to use really good welfare supply chains for it. We’re not overly fussed on it being a perfectly cupping pepperoni and things like that. It’s more about flavour balance and texture. We’ve got a few more pizza products coming out later on this year. I think the pizza industry in the UK is epic right now. The quality of the pizzas in the UK are comparable to New York and Naples. I think there’s some brilliant producers here now.

‍How did you get involved in Curio bar in Preston Circus?
Myself, Ollie Hyde of The Flower Pot and Paul Gibson of Curio Wines and Spirits have been friends for a long time. We did a pop-up together a few years ago called Night Shift at Seven Dials where the Gail’s bakery site is now. We were looking for a permanent site, and then Curio came up. It was a project just do something fun together. It’s been good to get the Curing Rebels name out to everyone in Brighton, and it kind of just grew from there really. It’s been open two years now, and we’re gradually elevating the offering there as we’re growing. It’s still bar-led, but we know that there’s an opportunity to have a bit more of a food offering in there, not just charcuterie.

‍How can people learn more about how to make their own charcuterie?
We do workshops. They’re on Saturday mornings. They’re great fun. Between four and six people come in, have a quick cup of tea and then make some salami and have a great time.

‍The details
Curing Rebels
Unit 13, Hove Enterprise Centre, Basin Rd North, Brighton BN41 1WR
curingrebels.com

Curio
1 Clyde Road, Brighton, BN1 4NN
01273 457719; curio.cafe‍