Curing, Fermentation & Preservation

web 216
web 216

£120.00

 

Re-discover some of the age-old techniques of food preservation and how they can create, innovate and inspire you in the kitchen. 

This class does come with a health warning: once you have acquired the skills of curing & fermentation, it will become addictive. 

A mixture of hands on, demonstration and plenty to taste. 

Lunch and drinks will be provided. 

Apron provided 

We will discuss and make a selection of the following: 

  • Curing your own bacon/guanciale 
  • Gravadlax, pastrami-cured & beetroot cured fish 
  • Deydrating ferments & uses in cooking
  • Cured egg yolk and uses 
  • Discuss garum & vinegars 
  • Make your own sourdough starter
  • Relationship between foraging & preserving 
  • The advantages of preservation from a Chef’s point of view 
  • Show and tell nduja 

Duration: 6 hours 

How Many People are Attending?
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