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. Every class offers 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 this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/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 over 25 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 store and 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.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut & kimchi,
Cultured cream, butter & yogurt.
Seasonal fermented vegetables, fermented tomato chilli sauce.
Moroccan/blackened limes and garlic.
Yuzu kosho - what is it and how to use it.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home at least 4 products that you will have made during the class.
All ingredients, aprons, hot and cold drinks will be provided
Duration: 4 hours
Price: £95 per person, purchased via Harts Barn Cookery School.