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.
Examples of ferments covered in this workshop include:
Curried courgette ferment
Charred and fermented pepper paste
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.
Red Oak Barn | The Salt Box
Priory Farm Estate, Sandy Lane
RH1 4EJ, Surrey
All ingredients and equipment
Hot drinks throughout the session and a light evening meal
Your fermented foods, ready to takeaway
Treat someone special to a ticket to this event, by snapping up a Salt Box gift voucher, eligible towards any of our dining events or cookery courses! Perfect for any celebration, just choose the value and we’ll pop one of these in the post, valid for 12 months! Order yours today. If you’d like to receive a Gift Voucher for a specific event, please ensure to get in touch after you’ve made your booking.