Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round. If you’d like to discover how to use traditional food preservation techniques to fill your store cupboards for the year ahead, why not join renowned cook and food
DurationFermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round. If you’d like to discover how to use traditional food preservation techniques to fill your store cupboards for the year ahead, why not join renowned cook and food writer Lindy Wildsmith for this one-day course?
Lindy specialises in modern British and regional Italian food and is the author of acclaimed artisan food book Cured. Under her expert guidance you’ll learn practical preserving processes and find out more about the importance of using high quality ingredients.
This hands-on course will give you the skills, knowledge and confidence to take the best seasonal ingredients the UK has to offer and create dishes and pickles from all over the world.
Depending on seasonality, products covered may include a selection of the following:
Everything you make during the day will be made available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Jars will be provided for the products you make however, students are welcome to bring their own containers to transport their jars home. Learn more here...
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.
This course is suitable for vegetarians and vegans.
The School of Artisan Food is an award-winning charity, dedicated to enthusing and helping people from all walks of life to learn about healthy, sustainable - and delicious - food.
Offering a wide range of over 80 hands-on courses taught by world-class award-winning tutors, we’ll get you truly fired up about the art and business of sustainable artisan food production. From baking and patisserie to cheese-making and butchery; pie-making to brewing, preserving and pickling to foraging or ice cream making; our courses cater for all levels, whether you are a complete beginner or a professional.
Experience a warm welcome as one of our 4,000 course participants each year from home brewers and bakers to heritage cheese makers; young people at local colleges to career-changers and industry experts. Whether you fancy getting stuck in to a two-hour taster experience, improving your skills on a day or week-long course, or enrolling on our six-month Advanced Diploma in Artisan Baking, our award-winning set-up offers unrivalled expertise and support in a welcoming, relaxed atmosphere: we want to help you learn about creating sustainable, cost-effective, tasty food from scratch, but we also want you to enjoy the experience, experiment, and have fun!
Our series of Fermentation classes show you how to ferment at home, and this class is designed to be the inspiration for what to do next. We will show what you can do with all your ferments, including kombucha, sauerkraut, kimchi, tempeh, fermented batters and cashew cheeses.
An exciting collaboration with Willys ACV. Fermentation is the magical process of transforming a food product into something tastier, longer lasting and better for our health.
We will be rolling oats, kibbling barley and sharing our fermenting techniques to create a unique loaf. We will be baking sourdough as well as the humble crispbread washed down with a freshly milled rye and chocolate brownie.
At this gut health class, Emily will help you understand more about what the gut microbiota is and what our amazing bacteria can do. She will then go on to show you how to prepare some fermented foods, easily from scratch, giving you the know how to take away, along with your filled up jars.
Join us for our Introduction to fermentation workshop, where you will learn about 3 different fermented products.
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