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.
Re-discover 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, demonstration and plenty to taste.
Lunch and drinks will be provided.
Apron provided.
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
Duration: 6 hours
Price: £120 per person, purchased via Harts Barn Cookery School.