Field-to-ferment
Following a tasty seasonal lunch cooked by Home Farm House’s owner Anita Cook and some tasters from my “fermentarium”, we’ll move on to “cultured” ferments in the afternoon, discussing vinegar, kombucha and kefir.
You’ll leave with a bag containing your personal jars of pickles plus starter culture samples and a detailed recipe and info sheet. Perhaps more importantly, you’ll take away the confidence to pickle anything you fancy and make gut-friendly drinks throughout the seasons in your own kitchen.
These have been truly magical days and I can’t wait to offer more of them. Anita and I are just in the process of confirming new dates for autumn. Follow me on Instagram or subscribe to my mailing list to know when tickets go on sale.
Pick vegetables straight from the field and turn them into delicious and good-for-you ferments.
Home Farm House is a beautiful, Grade II* listed, 17th century building, a coaching inn-turned-farmhouse with a recently renovated kitchen, making it the perfect space to host a relaxed, hands-on day of learning.
The next-door field is home to one of the regenerative, no-dig market gardens run by Worthy Earth, so we’ll be working with hyper-local, peak seasonal produce.
The day will start with a short tour of the garden by Worthy Earth’s co-founder Harrison Fannon and the chance to choose your own fresh vegetables and herbs. We'll then return to the kitchen where you'll learn the science and practicalities of “wild” lacto-fermentation and transform the produce into delicious lacto-ferments: krauts, kimchis, pickles or fermented pestos.
