Fermentation Workshop & Supper

Wildly and seasonally inspired ferments with George Upshall.
September 8, 2020

Start Time

7:00 pm

end Time

10:00 pm

PRICING

£50 per person

The Barn

The Salt Box

Red Oak Barn

Priory Farm Estate

South Nutfield

Surrey RH1 4EJ

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

Learn the art of fermentation at our hands-on informative fermentation workshop, for an evening focused on traditional methods

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.

Examples of ferments covered in this workshop include:

Elderberry and blackberry drinking vinegar
Charred chilli paste
Spiced squash ferment
Brined sloes
Flatbreads

DIETARY REQUIREMENTS

Please note we have limited capability to cater for all dietary requirements without advance warning, due to the set menu nature of our events. We cannot always provide alternative options, therefore please let us know about anything relevant prior to booking your tickets, a minimum of 7 days prior to the event. Please refer to our FAQs for further detail.

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.

jars of pickles at The Salt Box
SEASONAL WILD LARDER

book your seat

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.