Lactofermented Wild Garlic & Milk Kefir

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.

So I’m really happy to announce that I will again be working alongside the cookery school in 2022, on part of their their newly expanding selection of Fermentation and Preserving classes - having originally got 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, this year I’m really looking forward to again be working alongside Joe Parke, in his new 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

• Ceviche

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 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.