Pickles, Preserves & Ferments

We are passionate about making the most of the bounty of glorious, seasonal fruits and vegetables from our own Market Garden and ensuring nothing goes to waste. The time-honoured art of preserving gives us many tried-and-tested ways of extending the lives of these ingredients. Investing time to prepare simple yet effective preserving recipes means you will be able to enjoy them again and again throughout the seasonal calendar in a variety of ways.

This full-day course will take you through the steps of curing, pickling, drying and fermenting. You will learn how these techniques can capture seasonal flavours and extend their life, such as making batches of elderflower cordial when the fragrant blooms are at their best for a few short weeks in early summer. You will explore a variety of preserved foods from chutneys, jams, bottled fruit and syrups to sauerkraut and kimchi over a series of tasters, demonstrations and hands-on cookery sessions with our tutors. End the end of the day you will leave with all of the bottled and jarred preserves that you have created throughout the course.

Full-day course includes practical and demonstration cookery sessions, refreshments, course materials and a selection of dishes created throughout the day. Guests of the Cookery School also enjoy a discount of up to 25% in our Farmshop after their course.

Booking: Book online. For more information, please contact the Cookery School Team on 01608 731 620 or email thecookeryschool@daylesford.com