The art of making and eating fermented foods is one of the best things you can do to boost your gut-health. Fermentation is also simply a brilliant way to preserve food and add flavour to dishes.
Join award-winning author and fermentation expert Rachel de Thample for a delicious, inspiring day showing you how to make sauerkraut with seasonal ingredients, lacto-fermented pickles and kimchi. You’ll also learn how to make a jammy orchard fruit ferment featuring honey, kombucha flavoured with foraged fruits from the hedgerow and homemade apple cider vinegar made with local honey. Learn how to boost your immunity as well as flavour with a whirlwind of delicious fermented treats, many of which you’ll be making on the day to take home.
Overview of the day: 10.30am Start the morning with a taste of Rachel's honey-fermented orchard jam with an introduction to the day be we venture out to gather produce from the garden.
10.30-11.30am Get an exclusive tour of the Daylesford Kitchen garden where we’ll harvest some ingredients which we will use to make some fabulous ferments which you’ll be able to take home.
11.30-1pm With Rachel’s guidance you’ll make jars of autumnal garden-inspired sauerkraut, fermented pickles and a addictively gorgeous kimchi.
1-2pm A delicious nourishing lunch full of seasonal produce made by the Daylesford chefs, as well as tasters of Rachel’s autumnal sauerkraut, kimchi and fermented pickles, including her fermented wild mushroom pate with black garlic.
2-3pm After lunch you'll learn about using honey to make phenomenal fruit ferments. You’ll making a jar of the honey-fermented orchard jam you sampled in the morning. Rachel will also demonstrate how to make kombucha, as well as homemade apple cider vinegar with local honey. You’ll get a kombucha starter kit to take home so you can start brewing your own.
3-3.30pm We'll close the day with questions for Rachel and a taster of her homemade kombucha flavoured with elderberry (the perfect tonic to end a nourishing day of wellness)
This series of floral design workshops celebrate the vibrant and ever-changing seasonal flowers found in the cutting garden – located in our market garden at Daylesford.
On every last Wednesday of the month we host our Daylesford book club. Come and join us in The Glasshouse at our Cotswolds Farm between 10-11am and enjoy a morning of discussion.
Books to be discussed are chosen by our Daylesford team with the Borzoi Bookshop in Stow-On-The-Wold. Borzoi is offering a 15% discount on book club purchases to Daylesford book club members.
On every last Wednesday of the month we host our Daylesford book club. Come and join us in The Glasshouse at our Cotswolds Farm between 10-11am and enjoy a morning of discussion.
Books to be discussed are chosen by our Daylesford team with the Borzoi Bookshop in Stow-On-The-Wold. Borzoi is offering a 15% discount on book club purchases to Daylesford book club members.
The next book we will be discussing is: North Woods by Daniel Mason.
The art of making and eating fermented foods is one of the best things you can do to boost your gut-health. Fermentation is also simply a brilliant way to preserve food and add flavour to dishes. Join award-winning author and fermentation expert Rachel de Thample for a delicious, inspiring day showing you how to make sauerkraut with seasonal ingredients, lacto-fermented pickles and kimchi. You’ll also learn how to make a jammy ferment featuring honey fermented fruit, kombucha and homemade apple cider vinegar made with local honey.
Learn how to boost your immunity as well as flavour with a whirlwind of delicious fermented treats, many of which you’ll be making on the day to take home.
On every last Wednesday of the month we host our Daylesford book club. Come and join us in The Glasshouse at our Cotswolds Farm between 10-11am and enjoy a morning of discussion.
Books to be discussed are chosen by our Daylesford team with the Borzoi Bookshop in Stow-On-The-Wold. Borzoi is offering a 15% discount on book club purchases to Daylesford book club members.
