In a world full of tempting culinary gadgets, we at The Salt Box still believe the old methods are the best; we cook over fire, we pickle and preserve, we forage and then we feast. Made using a natural starter, comprising fermented water and flour that leavens the bread naturally, sourdough fits in nicely with our back to nature philosophy. It really brings new meaning to the phrase, ‘I made it from scratch’.
So we’re excited to be teaming up with Surrey-based professional chef turned breadmaker, Jack Sturgess, to bring you a sourdough extravaganza. Jack believes that a solid understanding of the breadmaking process yields far more than simply following a recipe, but also understands the importance of keeping home-baking simple and easy. Buzzing from a recent appearance on Channel 4’s Sunday Brunch, Jack will give us an instructive sourdough demo, during which we’ll feed you tasty snacks while you ask Jack your bready questions.
Taste buds tickled, you’ll then join your fellow guests around our shared dining tables for a delicious, seasonal supper, cooked over fire and served in our cosy barn. Our tasty menu will naturally centre around our star(ter) ingredient, with dishes including chilli, fennel and orange crab on sourdough toast with green sweet chilli, and beer braised short rib sourdough trencher, with smoked garlic mayo and pink onions.