Pickling Like A Boss

The latest in our series of seasonal cookery workshops sees our chefs looking ahead to the colder winter months when the taste of wild English strawberries and home grown tomatoes has long since faded from our lips. Join us in the kitchen as we show you how to pickle, preserve and ferment your way through the last of the (late) summer’s produce and keep your larder stocked up with vibrant, intense and easy-to-achieve flavours in time for root veg season.

Pickle fiends will learn a range of preservation techniques, from the surprisingly simple to the suitably ambitious, starting with herb vinegar, made from leftover parsley stalks, and moving on to tart damson jam, lip-smacking cordials, banging chutneys and sour AF piccalilli using leftover seasonal ingredients like blackberries. The guys will also talk you through what to do with your new store cupboard staples, showing you how to turn even the simplest snack into an out-and-out winner worthy of your best friend’s Instagram feed. Don’t believe us? The workshop ends with a refreshing seasonal G&T from The Botanist and a here’s-one-we-made-earlier lunch to show you just how good things are (fer)ment to be…