Preserving & Foraging Courses
Courses
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Half Day Autumn Forage
Cookery School Loves Hill, Timsbury, Bath, United KingdomInterested in learning a little more about wild food? Our hands-on Half Day Autumn Forage is the perfect taster! Skills: How to forage sustainably within the law and with good practice How to identify common seasonal edible and non-edible plants and fungi, and the habitats in which to find them Foraging safety and common pitfalls Landscape ecologist and foraging expert Adrian Boots, along with VHK’s own Bod Griffiths, will lead you on a foraging walk through the beautiful countryside surrounding…
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Introduction to Smoking and Curing
Cookery School Loves Hill, Timsbury, Bath, United KingdomThis half day Introduction to Smoking and Curing Course is aimed at introducing you to the surprisingly straightforward techniques of smoking and dry curing. You can then use these skills at home to transform fresh ingredients into something seriously special. Skills • Making a Dry Cure • Dry Curing • Hot Smoking • Cold Smoking • Hot smoked Fish • Bacon • Chroizo/Salami The course will focus on the technical skills behind home dry curing, using ingredients freshly prepared for…
Sold Out £125.00 -
Introduction to Ferments
Cookery School Loves Hill, Timsbury, Bath, United KingdomJoin us for a relaxed half day course of hands-on fermentation — learning how to preserve seasonal vegetables using simple, traditional methods that build tons of flavour and support gut health. On this Introduction to Ferments Course you'll make sauerkraut and easy kimchi to take home and look after, alongside honey-fermented fruit. You'll sample Chiara's ferments and kombucha, and talk through the simple science (and common fears) behind fermentation so you can confidently do it in your own kitchen. By…
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Introduction to Smoking and Curing
Cookery School Loves Hill, Timsbury, Bath, United KingdomThis half day Introduction to Smoking and Curing Course is aimed at introducing you to the surprisingly straightforward techniques of smoking and dry curing. You can then use these skills at home to transform fresh ingredients into something seriously special. Skills • Making a Dry Cure • Dry Curing • Hot Smoking • Cold Smoking • Hot smoked Fish • Bacon • Chroizo/Salami The course will focus on the technical skills behind home dry curing, using ingredients freshly prepared for…
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Festive Smoking and Curing Masterclass
Cookery School Loves Hill, Timsbury, Bath, United KingdomIn the run up to the festive season there are many curing and smoking recipes that could bring a whole host of wonderful, traditional dishes to your table. If you want to go the extra mile with your seasonal meals, this practical Festive Smoking and Curing Masterclass will give you the confidence and know-how to create flavoursome festive ingredients such as glazed ham, brined / BBQ turkey and beautiful smoked salmon. Skills Basic Butchery Hot Smoking Cold Smoking Dry Curing…
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Introduction to Smoking and Curing
Cookery School Loves Hill, Timsbury, Bath, United KingdomThis half day Introduction to Smoking and Curing Course is aimed at introducing you to the surprisingly straightforward techniques of smoking and dry curing. You can then use these skills at home to transform fresh ingredients into something seriously special. Skills • Making a Dry Cure • Dry Curing • Hot Smoking • Cold Smoking • Hot smoked Fish • Bacon • Chroizo/Salami The course will focus on the technical skills behind home dry curing, using ingredients freshly prepared for…
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Introduction to Ferments
Cookery School Loves Hill, Timsbury, Bath, United KingdomJoin us for a relaxed half day course of hands-on fermentation — learning how to preserve seasonal vegetables using simple, traditional methods that build tons of flavour and support gut health. On this Introduction to Ferments Course you'll make sauerkraut and easy kimchi to take home and look after, alongside honey-fermented fruit. You'll sample Chiara's ferments and kombucha, and talk through the simple science (and common fears) behind fermentation so you can confidently do it in your own kitchen. By…