Of course, another course, a hands on demonstration of ferment making with an enjoyable light meal of wild fermented foods pioneered at the restaurant too. You could go home empowered with new found bubbling food fermentation knowledge. It brings us great pleasure to announce further dates available on the 5th and 19th of February.
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 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 5th February. £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.
-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.