Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

Rediscover 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 and demonstration sessions, plus plenty of pre-made samples to taste. 

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

Lunch and drinks will be provided. 

Apron provided.

Duration: 6 hours

Price: £120 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During the workshop, you will learn about the variety of fermented foods available, how to use them and the many health benefits these nutrient rich foods can offer.

This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments. 

You will learn how to make a selection from the following:

• Kimchi

• Kombucha

• Tepache

• Kvass - Rye or Beetroot

• Cultured Yoghurt

• Cultured Butter

By the end of the course, you will have the skills and knowledge to be able to make delicious fermented food and drink from the comfort of your own home. You will also take all your makes home.

We will provide aprons, all ingredients, packaging and recipes for you. A lunch with fermented products will be provided, as well as drinks throughout the day.

Duration: 4 hours

Price: £85 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.