Return of the Larder

A stimulating day gathered around the kitchen table preparing foods using traditional techniques that maximise nutrition, minimise waste and create a nourishing diet.

Who it's for

Anyone interested in preserving food on a budget. Traditionally food preservation was a way of life and the larder the backbone of the kitchen. Today fewer people consider food preservation a necessity, but there are many benefits. Preserving food is not only a fantastic way to stretch your budget, but a way to help the environment and live a healthier life all at the same time. 

​ Workshop Tutor

Daphne Lambert – medicinal chef, eco-nutritionist and founding member of the Greencuisine Trust.

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​Overview

A well-stocked larder is a palette of inspiration and ensures that you have something to eat and share over the winter months. This workshop will give you plenty of ideas of how to preserve food to support health and well-being for you and the planet.

We will look at three key ways of preserving – drying, fermenting and elixirs. Each workshop is guided by the season, you'll discover preserves like fermented sorrel, wild garlic capers, rhubarb and ginger shrub, nettle kimchi and green walnut liqueur in the spring and potted mushrooms, apple cider vinegar, horseradish oxymel, beetroot gin, sauerkraut & spiced root vegetables in the autumn. Whatever the time of year, you'll have some delicious preserves to take home at the end of the day!

​Farm lunch included

A nourishing, seasonal farm lunch is included in the day, offering a delicious opportunity to share food, conversation and inspiration together.

Learn more at Greencuisine Trust