Fermentation class dates confirmed for The City Farm Cafe St Werburghs.

Leona Sunflowers

We are delighted to announce that we will be teaming up with the legendary ‘Hobbit house’ cafe of St Werburghs City Farm.  A long established venue, loved by its local community and inaugural winner of The Observer Best Ethical Restaurant award. The City Farm Cafe, run by the talented Leona Williamson and adored by all of Bristol, has much in common with The Ethicurean and it will be a fitting venue for our new classes. These will take place on Wednesday the 4th or 18th of February at 7pm. We have certainly enjoyed teaching our eager students at the Walled Garden, all of whom have gone home equipped with the knowledge to ferment their own food at home.

Places are limited, however armed with the simple knowledge of this ancient art the culinary fermentation possibilities will be limitless to you. Book soon lovelies.

01934 863713

We founded The Ethicurean on the idea of ‘a sense of place’, taking inspiration from our native surroundings, the history, culture and community who grow food on it. We are fascinated by the culture of our local area and the wild pro-biotic cultures that live upon all of the produce we grow and eat. Our Wild Ferment master class provides an in-depth hands on opportunity to learn the processes we use in our restaurant kitchen. The techniques we use are ancient.

‘In seed time learn, in harvest teach, in winter enjoy’ – William Blake.

Class One: Understanding Fermented Foods. 7-9pm Wednesday 4th or 18th November. £50 per guest.

In this course, learn, explore, make and taste foods which have been preserved by the process of fermentation. Our head chef and cookery school tutor will explain why so many of our favourite foods are produced in this way and the key techniques to doing this at home. Come and discover how simple it is to make nutritious, pro biotic food for you and your family.

The class outlined-

- What is fermentation?

-Fermented vegetable slaw making tutorial.

-Brine fermentation.

-Making Kvass & pro biotic drinks.

-Kefir Milk demonstration.

Each master class attendee will take home their very own air-locked Le Parfait Jar (worth £15) containing a kilo of freshly fermenting vegetable slaw.

The Collector Vermouth launches & Wassail fun beckons.

The Collector Vermouth

A proud moment for us all as we officially launch The Collector Vermouth, a recipe in development for five years, made with herbs grown on site, wild botanicals foraged from around the walls, apple spirit, wine & hand made caramel.

We are really pleased with the tasting notes.

Appearance

Fine sediment with an amber hue.

Aroma

Aromatic with notes of burnt orange, toffee, marmalade rosemary & sage.

Taste

Initial sweetness that gives way to satiating bitter notes, gentian, dried citrus fruit, roasted chestnuts and marmalade.

For more information: www.thecollectorvermouth.com

 

The Ethicurean Wassail Saturday January 10th 2015

 

Drink, Eat, be merry, and wish our trees ‘Waes heal’ (good health).

Wassail the trees, that they may bear

You many a plum, and many a pear:

For more or less fruits they will bring,

As you do give them wassailing. -Robert Herrick (1591-1674)Screen Shot 2014-01-30 at 14.07.02

Come and join our annual celebration of drinking the health of our apple trees, to prepare and encourage them for a bounteous harvest.

You will be warmly greeted with a glass of mulled cider or apple juice.

The Wassail Feast

Starter

 Cheddar & cider Welsh rabbit (rarebit). Gert salad. or

Walled garden roasted apple & bitter leaves. Pearl Las blue cheese, raisin purée & salt granola. (v)

 Main

 12 hour pork belly, fondant potato, cavolo nero, pickled apple & mushroom, mulled crackling. or

Mushroom & English truffle bread pudding, cavolo nero, lacto fermented summer marrow & mace crumb.

Pudding

Wassail toffee apple pudding.

Who will be the Wassail King & Queen?

Will your piece hold the hidden Yin Yang bean?

 

Feast Tickets are £40 each (Spaces reserved with full payment)

 

Doors 18.30 ; Feast 19.00 prompt; Wassail 21.30

New Fermentation Master Class Dates. 13th & 27th November

Our first five fermentation master classes have gone down a treat, sold out in fact every time. Feedback has been heart warming and we have certainly enjoyed teaching our eager students all whom have gone home empowered with their new found bubbling fermentation knowledge. It brings us great pleasure to announce further dates available on the 13th and 27th of November.

Places are limited, however armed with the simple knowledge of this ancient art the culinary fermentation possibilities will be limitless to you. Book soon lovelies. 01934 863713

We founded The Ethicurean on the idea of ‘a sense of place’, taking inspiration from our native surroundings, the history, culture and community who grow food on it. We are fascinated by the culture of our local area and the wild pro-biotic cultures that live upon all of the produce we grow and eat. Our Wild Ferment master class provides an in-depth hands on opportunity to learn the processes we use in our restaurant kitchen. The techniques we use are ancient.

‘In seed time learn, in harvest teach, in winter enjoy’ – William Blake.

Class One: Understanding Fermented Foods. 7-10pm Thursday 13th & 27th November. £80 per guest.

In this course, learn, explore, make and taste foods which have been preserved by the process of fermentation. Our head chef and cookery school tutor will explain why so many of our favourite foods are produced in this way and the key techniques to doing this at home. Come and discover how simple it is to make nutritious, pro biotic food for you and your family.

The class outlined-

- What is fermentation?

-Fermented vegetable slaw making tutorial.

-Brine fermentation.

-Making Kvass & pro biotic drinks.

-Kefir Milk demonstration.

Each master class attendee will take home their very own air-locked Le Parfait (worth £15) containing a kilo of freshly fermenting vegetable slaw.The evening ends with a relaxed and seasonal fermented supper, with the opportunity for further discussion and questions.

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Day of the Dead Supper, 31st October 2014

Inspired by our Mexican partner Paûla Zarate (one-fourth of The Ethicurean), we have drawn together an evening of transcendent excellence to commemorate, with fine food, the deaths of friends and family. There shall be a Mexican supper for all to enjoy. We have written a cocktail list for the occasion and will be mulling a Mole spiced cider.

We welcome you all to bring photos and messages for your loved ones and friends who have died. We will have bright altars (Ofrenda) to remember them and we will eat and drink to their memories. Please dress up in your finest Dia de los Muertos outfits, here is a little Pinterest Inspiration

Supper 

Blue corn nachos, lacto fermented English chili, sour cream, coriander & guacamole.

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Pork al Pastor. Annatto braised pork, corn tortilla, coriander, avocado, caramelised pineapple, habanero & lime ferment.

or

 

Huitlacoche. ‘Corn Smut’ fungi, corn tortilla, coriander, avocado, caramelised pineapple, habanero & lime ferment. (v)

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Pheasant Mole [mol-ay]. Steamed rice, onion, sesame & flour tortillas.

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Wild Mushroom Mole [mol-ay]. Steamed rice, onion, sesame & flour tortillas.

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Pudding Pan de muertos. Fennel & orange glazed bone bread with Mexican chocolate & chipotle chili sauce.

Supper is £36 per person and a deposit of £10 will be taken per head. Please call 01934 863 713 or email us at info@theethicurean.com. Booking is essential. 

1208442_159094500967711_270500374_nPhoto: Iain Pennington

A Wild Ferment Masterclass

We founded The Ethicurean on the idea of ‘a sense of place’, taking inspiration from our native surroundings, the history, culture and community who grow food on it. We are fascinated by the culture of our local area and the wild pro-biotic cultures that live upon all of the produce we grow and eat. Our Wild Ferment masterclass provides an in-depth hands on opportunity to learn the processes we use in our restaurant kitchen. The techniques we use are ancient.

‘In seed time learn, in harvest teach, in winter enjoy’ – William Blake.

Class One: Understanding Fermented Foods. 7-10pm Thursday 2nd & 23rd October. £80 per guest.

In this course, learn, explore, make and taste foods which have been preserved by the process of fermentation. Our head chef and cookery school tutor will explain why so many of our favourite foods are produced in this way and the key techniques to doing this at home. Come and discover how simple it is to make nutritious, pro biotic food for you and your family.

The class outlined-

- What is fermentation?

-Fermented vegetable slaw making tutorial.

-Brine fermentation.

-Making Kvass & pro biotic drinks.

-Kefir Milk demonstration.

Each masterclass attendee will take home their very own air-locked Kilner Jar (worth £15) containing a kilo of freshly fermenting vegetable slaw.The evening ends with a relaxed and seasonal fermented supper, with the opportunity for further discussion and questions.

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The Ethicurean Talk Vermouth at Imbibe Live

On Wednesday 2nd July Jack Adair Bevan will join a panel of Vermouth experts at Imbibe Live at Olympia Grand Hall, an exhibition of producers with seminars and lectures by experts from across the drinks world. On the panel there will be Edward Scothern (Mele e Pere), Stefano Cossio (Bassoon Bar, Corinthia Hotel) and Ally Martin (Talented Mr Fox). Jared Brown and Anistatia Miller will be chairing, the authors of our favourite book on the subject The Mixellany Guide to Vermouths & other Apéritifs.  

If you are at the event please come and say hello and be sure to join us for the talk at 2pm in the Taste Zone on Wednesday 2nd July.

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