I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

I’m delighted to be teaching a pasta making workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make (and eat) a full-on fresh pasta feast. You’ll learn all about which flours and other ingredients create the best doughs, how to roll, cut, shape and stuff them, as well as tips and tricks for making sauces and fillings.

We’ll prepare two different pasta doughs. A silky, egg-rich number with which to create some filled ravioli and tortellini. And a more rustic version incorporating semolina for tagliatelle that sauce can’t help but cling to. You’ll enjoy them accompanied by a browned sage butter and a classic tomato sauce, plus beer from Dusty Knuckle neighbours at 40ft Brewery.

You definitely won’t leave hungry but anything you don’t cook and eat on the night you can take home in a Dusty Knuckle tote bag, along with a handy dough scraper and recipe sheets so you can continue your pasta journey.

An autumnal feast in the cosy, fairy-lit surroundings of Walthamstow’s adorable Lacy Nook restaurant.

The menu is as follows:

Welcome Cocktail

Kimchi devilled eggs
Jerusalem artichoke and goats curd
Pickle plate
Focaccia

Dauphinoise ravioli
Pappardelle with beef cheek ragu or four mushroom ragu (V)
Pumpkin, radicchio and ruby kraut
Charred greens salad

Preserved lemon parfait baked Alaska

Tickets are £65 per person and include a welcome cocktail.

Join me for a full day learning how to make delicious and good-for-you ferments in a beautiful farmhouse surrounding. Pick vegetables straight from the field and transform them into flavour-packed, gut-friendly food and drinks.

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 Clare will explain the science and practicalities of “wild” lacto-fermentation and you'll transform the produce into delicious krauts, kimchis and pickles.

Following a seasonal home-cooked lunch, plus taster samples from my “fermentarium”, we’ll move on to “cultured” ferments, discussing vinegar, kombucha and kefir and making versions flavoured with local fruit and honey.

You’ll leave with a bag containing your unique ferments 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.

Approximate schedule for the day
10am - Arrive and enjoy a tea or coffee and a home-baked snack followed by a tour of the market garden and an opportunity to choose and pick your own vegetables.
11am - Use those vegetables to create seasonal lacto-ferments
1pm - Lunch
2pm - Learn about vinegar, kombucha and kefir. Create your own brews flavoured with local fruit and honey.
4pm - leave with a bag full of your creations, plus starter cultures and a detailed information pack so you can continue your fermentation journey

Practical Details
Getting there: Home Farm House is in Bletchingdon, exact address supplied on booking. It is approximately 10 minutes drive from Oxford Parkway station, 25 from Oxford station and 20 from Bicester North. Taxis are available from any of these station but may need to be ordered in advance. There is also parking available at Home Farm House
Dietary requirements: Please let us know of any dietary requirements and allergies when booking.
Accessibility: We will be standing for much of the hands-on time in the kitchen and the ground in the field may be uneven. If you have questions about accessibility please let us know before booking.

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

I’m delighted to be teaching a pasta making workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make (and eat) a full-on fresh pasta feast. You’ll learn all about which flours and other ingredients create the best doughs, how to roll, cut, shape and stuff them, as well as tips and tricks for making sauces and fillings.

We’ll prepare two different pasta doughs. A silky, egg-rich number with which to create some filled ravioli and tortellini. And a more rustic version incorporating semolina for tagliatelle that sauce can’t help but cling to. You’ll enjoy them accompanied by a browned sage butter and a classic tomato sauce, plus beer from Dusty Knuckle neighbours at 40ft Brewery.

You definitely won’t leave hungry but anything you don’t cook and eat on the night you can take home in a Dusty Knuckle tote bag, along with a handy dough scraper and recipe sheets so you can continue your pasta journey.

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

Really excited to be teaching another Fermentation Masterclass at the Garden Museum in Vauxhall. The museum’s kitchen looks out over the courtyard and is a lovely place to spend a few hours. We'll be making four seasonal pickles:⁠ fermented slaw⁠, kimchi⁠, classic deli cucumbers and fermented tomatoes⁠.

I’m excited to be returning for a second series of summer supper clubs at local institution Lizzy’s on the Green. Expect a series of seasonally-inspired snacks and sharing plates and a show-stopped dessert plus summery, Saturday vibes on Newington Green. We’d love to see you there!

The full menu for July is TBC.

Tickets are £45 per person and include a welcome cocktail plus there'll be a bar selling beer, wine and soft drinks.

Almost everything is veggie. If you require a vegan or gluten free option please get in touch before booking. I'll do my best to accommodate everyone but due to the multi-course/one-woman nature of the event I can't guarantee it. (Allergens: gluten, dairy, mustard, egg, nuts, sulphites)

Join me for a full day learning how to make delicious and good-for-you ferments in a beautiful farmhouse surrounding. Pick vegetables straight from the field and transform them into flavour-packed, gut-friendly food and drinks.

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 Clare will explain the science and practicalities of “wild” lacto-fermentation and you'll transform the produce into delicious krauts, kimchis and pickles.

Following a seasonal home-cooked lunch, plus taster samples from my “fermentarium”, we’ll move on to “cultured” ferments, discussing vinegar, kombucha and kefir and making versions flavoured with local fruit and honey.

You’ll leave with a bag containing your unique ferments 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.

Approximate schedule for the day
10am - Arrive and enjoy a tea or coffee and a home-baked snack followed by a tour of the market garden and an opportunity to choose and pick your own vegetables.
11am - Use those vegetables to create seasonal lacto-ferments
1pm - Lunch
2pm - Learn about vinegar, kombucha and kefir. Create your own brews flavoured with local fruit and honey.
4pm - leave with a bag full of your creations, plus starter cultures and a detailed information pack so you can continue your fermentation journey

Practical Details
Getting there: Home Farm House is in Bletchingdon, exact address supplied on booking. It is approximately 10 minutes drive from Oxford Parkway station, 25 from Oxford station and 20 from Bicester North. Taxis are available from any of these station but may need to be ordered in advance. There is also parking available at Home Farm House
Dietary requirements: Please let us know of any dietary requirements and allergies when booking.
Accessibility: We will be standing for much of the hands-on time in the kitchen and the ground in the field may be uneven. If you have questions about accessibility please let us know before booking.

I’m excited to be returning for a second series of summer supper clubs at local institution Lizzy’s on the Green. Expect a series of seasonally-inspired snacks and sharing plates and a show-stopped dessert plus summery, Saturday vibes on Newington Green. We’d love to see you there!

The full menu for June is as follows:

Elderflower Champagne & Fig Leaf Kombucha Cocktail
⁠
Snacks
Cheese & hazelnut choux bites, carrot & cumin purée
Kimchi devilled eggs
Labneh & preserved lemon dip, crudités
Freshly baked focaccia

Sharing Plates
Pulled lamb shoulder/Braised chickpeas (V) with romesco sauce
Smoked potato ravioli with herb butter and samphire
"Four Thieves" leeks vinaigrette

Dessert
Basque cheesecake, fresh and fermented berries

Tickets are £45 per person and include a welcome cocktail plus there'll be a bar selling beer, wine and soft drinks.

Everything is veggie except the lamb for which the braised chickpeas are an alternative. If you require a vegan or gluten free option please get in touch before booking. I'll do my best to accommodate everyone but due to the multi-course/one-woman nature of the event I can't guarantee it. (Allergens: gluten, dairy, mustard, egg, nuts, sulphites)

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

A two-day celebration of science and the arts hosted by Imperial College and the museums of South Kensington.

I’m teaming up with Dr Maria Valdivia Garcia of Imperial to offer a suaerkraut-making workshop and gut-health presentation. Find us in the Future Food Live tent 17.00 to 18.00 on both days.

Join me for a full day learning how to make delicious and good-for-you ferments in a beautiful farmhouse surrounding. Pick vegetables straight from the field and transform them into flavour-packed, gut-friendly food and drinks.

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 Clare will explain the science and practicalities of “wild” lacto-fermentation and you'll transform the produce into delicious krauts, kimchis and pickles.

Following a seasonal home-cooked lunch, plus taster samples from my “fermentarium”, we’ll move on to “cultured” ferments, discussing vinegar, kombucha and kefir and making versions flavoured with local fruit and honey.

You’ll leave with a bag containing your unique ferments 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.

Approximate schedule for the day
10am - Arrive and enjoy a tea or coffee and a home-baked snack followed by a tour of the market garden and an opportunity to choose and pick your own vegetables.
11am - Use those vegetables to create seasonal lacto-ferments
1pm - Lunch
2pm - Learn about vinegar, kombucha and kefir. Create your own brews flavoured with local fruit and honey.
4pm - leave with a bag full of your creations, plus starter cultures and a detailed information pack so you can continue your fermentation journey

Practical Details
Getting there: Home Farm House is in Bletchingdon, exact address supplied on booking. It is approximately 10 minutes drive from Oxford Parkway station, 25 from Oxford station and 20 from Bicester North. Taxis are available from any of these station but may need to be ordered in advance. There is also parking available at Home Farm House
Dietary requirements: Please let us know of any dietary requirements and allergies when booking.
Accessibility: We will be standing for much of the hands-on time in the kitchen and the ground in the field may be uneven. If you have questions about accessibility please let us know before booking.

I’m delighted to be teaching a pasta making workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make (and eat) a full-on fresh pasta feast. You’ll learn all about which flours and other ingredients create the best doughs, how to roll, cut, shape and stuff them, as well as tips and tricks for making sauces and fillings.

We’ll prepare two different pasta doughs. A silky, egg-rich number with which to create some filled ravioli and tortellini. And a more rustic version incorporating semolina for tagliatelle that sauce can’t help but cling to. You’ll enjoy them accompanied by a browned sage butter and a classic tomato sauce, plus beer from Dusty Knuckle neighbours at 40ft Brewery.

You definitely won’t leave hungry but anything you don’t cook and eat on the night you can take home in a Dusty Knuckle tote bag, along with a handy dough scraper and recipe sheets so you can continue your pasta journey.

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

I’m delighted to be returning to the gorgeous Garden Museum food learning studio to teach another fermentation workshop as part of their monthly Masterclass series.

We’ll make sauerkraut, kimchi, pink pickled turnips and preserved lemons. You’ll leave with a jar of each along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

A meal is not provided as part of the course, but there will be an opportunity for tastings.

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

I’m delighted to be teaching a pasta making workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make (and eat) a full-on fresh pasta feast. You’ll learn all about which flours and other ingredients create the best doughs, how to roll, cut, shape and stuff them, as well as tips and tricks for making sauces and fillings.

We’ll prepare two different pasta doughs. A silky, egg-rich number with which to create some filled ravioli and tortellini. And a more rustic version incorporating semolina for tagliatelle that sauce can’t help but cling to. You’ll enjoy them accompanied by a browned sage butter and a classic tomato sauce, plus beer from Dusty Knuckle neighbours at 40ft Brewery.

You definitely won’t leave hungry but anything you don’t cook and eat on the night you can take home in a Dusty Knuckle tote bag, along with a handy dough scraper and recipe sheets so you can continue your pasta journey.

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

I’m delighted to be teaching a pasta making workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make (and eat) a full-on fresh pasta feast. You’ll learn all about which flours and other ingredients create the best doughs, how to roll, cut, shape and stuff them, as well as tips and tricks for making sauces and fillings.

We’ll prepare two different pasta doughs. A silky, egg-rich number with which to create some filled ravioli and tortellini. And a more rustic version incorporating semolina for tagliatelle that sauce can’t help but cling to. You’ll enjoy them accompanied by a browned sage butter and a classic tomato sauce, plus beer from Dusty Knuckle neighbours at 40ft Brewery.

You definitely won’t leave hungry but anything you don’t cook and eat on the night you can take home in a Dusty Knuckle tote bag, along with a handy dough scraper and recipe sheets so you can continue your pasta journey.

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.