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One Day Pickling, Preserving and Fermenting Class

Overview
Date: Sat 13 Jun   10:00 - 16:00

One Day Pickling, Preserving and Fermenting Class

Pickling, preserving and fermenting are among some of the oldest methods of food preservation and thanks to a new wave of chefs these processes have become super cool again. Preserving is great fun and ticks all the boxes for seasonality and zero waste without requiring specialist equipment.

During the class we will guide you through a variety of methods and recipes, which will change with the seasons. You will learn how to pickle, preserve and ferment like a pro to create delicious and nutritious staples to enjoy all year round and learn about the best go-to pairings to complement your preserves and pickles. Our chef will explain the reasons behind the methods used and assist you in getting hands on with practical preserving processes and techniques. Throughout the session we will share a wealth of hints and tips on how to get the best out of seasonal produce.

More Info

You’ll learn to create a range of pickles, preserves and ferments such as: cucumber and cracked black pepper jelly, Korean kimchi, fennel and orange pickle, raspberry vinegar, summer berry and gin jam, pickled cherry tomatoes, miso pickled mushrooms and Bloody Mary chutney

  • Maximum of six people per course
  • Includes lunch (cooked by you!) and refreshments; wine, beer or soft drinks
  • We provide all ingredients and equipment. All you need to provide is you!
  • Suitable for both inexperienced and experienced cooks
  • Suitable for vegetarians and vegans
Reviews

“Thank you for a super Vietnamese cooking day last week. Great location, ambience and facilities, and an excellent teacher. I learnt a great deal and can’t wait to try out all the dishes on my friends, who incidentally have invited themselves for dinner. Cheers again and see you very soon hopefully – I’m hinting already for my next birthday.”

Nigel Hatton

“Thank you for a lovely class. I had a chilled and fun day and really enjoyed the food. I shall be seeking out more Vietnamese restaurants to see if they are as good as the dishes I made with you. The starter pack was a good idea – I was busy cooking again over the weekend and my freezer is packed with garlic and chillies after your handy tips.”

Tracy McKenzie

“Yet again, superb – just like the Thai class I did with you last year. You’re increasingly making me cook like a domestic goddess, move over Nigella ;-). Seriously – a lovely range of dishes and well thought out, the day just flowed seamlessly. I hadn’t appreciated just how light and refreshing Vietnamese food is.”

Natalie Haddon-Hall

£199
Class fully booked

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