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Best of British Summer Preserves & Pickles

The months of June and July are the perfect time to pull out the preserving pans to capture the taste of British summertime to enjoy all year round. Join our one-day course, led by acclaimed cook and food writer Lindy Wildsmith, to discover the secrets behind creating perfect summer preserves and pickles.

Lindy specialises in modern British and regional Italian food and is the author of acclaimed artisan food book Cured. Under her expert guidance you’ll learn about the preserving processes and techniques used to make the tastiest homemade jam, jelly, chutney, pickle and cordial. You will also focus on the importance of using seasonal produce and high-quality ingredients to get the best results.

This hands-on course is designed to give you the skills, knowledge and confidence to make delicious preserves and pickles at home. During the day, you will be create:

  • Rich summer fruit jam
  • Redcurrant jelly
  • Sicilian Caponata
  • Spiced beetroot and marjoram chutney
  • Raspberry liqueur.

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. Students are welcome to bring their own containers to transport their food home. Learn more here ...

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Dates

Sorry, no dates available.

Summary

Subjects: Preserves and pickling

Customer Reviews

Sophie Gargett
Please see my review at http://news.experiencenottinghamshire.com/summer-preserves-and-pickling-course-at-the-school-of-artisan-food/ Many thanks, Sophie

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