Menu
The Barn
WHAT’S INCLUDED
Professional tuition
All ingredients and equipment
Hot drinks throughout the session and a light evening meal
Your fermented foods, ready to takeaway
We are thrilled to welcome experienced chef and master of ferments George Upshall (@nurturedandwild) to our cosy barn this Spring for an evening of fermenting!
Fermenting seasonal, sustainably grown produce from nature’s larder is a fantastic way to “keep it local” and enhance our nutrition all year round. It not only preserves food, but also enhances flavour and nutrient content. In this workshop, George will guide you through how to produce a seasonal series of ferments as he combines his culinary know-how with a passion for foraging and wild foods.
During this workshop, you’ll not only discover how to ferment in the comfort of your own home, but also find new ways of combining these ancient foods into your everyday meals.
During the evening, you’ll get the chance to sample ingredients that have already begun their fermentation journey, as well as starting new ferments to take home with you. At the end of the evening, you’ll leave with a selection of ferments along with the knowledge and confidence to get truly creative on the fermentation front – in the comfort of your home!
We kindly ask guests to bring 3-4 glass jars and a carrier bag to carry them home in, as this helps us to keep the cost of the course down and encourages the re-use of old jars.
DIETARY REQUIREMENTS
Our menus are best suited for flexible, adventurous eaters with a strong focus on seasonally and locally inspired ingredients, including wild and foraged foods sourced from nature’s larder.
Due to the nature of our events and in order to uphold high-quality standards we are only able to accommodate limited dietary requests at our dining events and cookery courses. Our dining events are intimate affairs with small groups, centred around a set menu lovingly prepared in our remote woodland kitchen by our small kitchen team, therefore preparing a separate menu to cater for dietary needs is not always possible.
Dietary needs must always have been communicated and approved prior to booking your seat at our table, and must be advised to our team no later than 7 days prior to the event so that our chef’s can make the necessary arrangements.
please note
We kindly ask guests to bring 3-4 glass jars and a carrier bag to carry them home in, as this helps us to keep the cost of the course down and encourages the re-use of old jars.
Treat someone special to a unique experience, by snapping up a Salt Box gift voucher, eligible towards any of our dining events, butchery, foraging and cookery courses.
