Winter Preserves, Pickles & Chutneys

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Join us for a day and learn how to create your very own homemade preserves for the winter season and beyond. Celebrated author and chef Lindy Wildsmith will show you the secrets behind making delicious preserves using seasonal produce.

Throughout the day you will learn about the science of preserving and the magical transforming abilities of salt, sugar, vinegar and alcohol, as you lock away seasonal flavours and produce a range of products, including:

  • Seville orange marmalade
  • Lemon curd
  • Dried apricot preserve
  • Grenadine cordial
  • Ginger and root vegetable chutney

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.


We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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