The Fermentation Larder
On this one-day course, join Laurence Fourdrignier, author of “The Fermented Lady’, to delve more deeply into the benefits of fermentation. Looking into why we ferment, the economic benefits to our local communities, and the different types of the fermentation processes.
Laurence will be exploring the nutritional advantages in addition to sharing her extensive knowledge of the processes that enable produce to be used all year round, through demonstrations, tasting and practical sessions.
Products made throughout the session, may include:
- Various flavours of water kefir
- Fermented garlic
- Fermented lemons
- Cherry bombs
Everything you make during the day will be made available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Jars will be provided for the products you make however, students are welcome to bring their own containers to transport their jars home. Learn more here...
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
Refreshments will be available throughout the day, as well as lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.
This course is suitable for vegetarians and vegans.
10:00 - 17:00