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Fermenting, Pickling and Preserving
NEW CLASS

Time-honoured methods of food preservation are again enticing the curious into the kitchen.

Fermenting, Pickling and Preserving
NEW CLASS

Technique Workshop

Time-honoured methods of food preservation are again enticing the curious into the kitchen.

What a joy to be able to use food at its’ prime,
to preserve and enjoy another time. (I hope you like my little rhyme!)

There is something really satisfying about popping-the-lid from a jar of something you have made. Jams, chutneys, ferments or pickles. I’d even go so far to say it’s a sort of nurturing feeling plus you feel good because nothing need go to waste.

Many of these concoctions whilst fun to make, offer a real ‘food as good medicine’ bonus. Find out how you can improve your gut health which in turn improves your general wellbeing. They are delicious too!

Included in this 3 hour hands-on technique workshop class you will learn

  • how to create and nurture Kombucha, all about the SCOBY and flavouring your fermented fizzy beverage.
  • the skill of fermenting vegetables focusing on Korean Kimchi .
  • what the difference is between relish, chutney and pickle.
  • how to make our most popular Tomato Chilli Jam has a few rules to adhere to so it turns out extra tasty.
  • to enhance your Moroccan dishes with Preserve Lemons .
  • that Grandma’s old fashioned cordial, the Shrub is refreshingly different, delicious and good for you. We make a raspberry shrub in class.
  • to pickle seasonal vegetables, quick pickling and long term pickling.
  • to sterilize equipment and pack fermented vegetables for 100% success

Morning tea of fermented drinks, pickles, preserves, raw veges, sourdough and cheese is included.

BONUS Take home a selection of  goodies from class plus Scoby to make Kombucha. All jars provided.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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