An enriching and eye-opening morning awaits you.
An informative, entertaining, practical and fun session to help you on your fermented foods and drink journey. To Jo, the WHY is as important as the HOW, so there will be some science talk, as well as doing some very hands-on ferment creation.
CHUTNEY, JAM, PICKLES AND FERMENTATION WITH LUNCH
This is an intensive afternoon day covering four popular preserving techniques for those how are ready to embrace all that preserving has to offer plus a light lunch incorporating preserves into meals.
Your host Kylee Newton, owner of Newton&Pott and author of The Modern Preserver, will take you through the process of making a seasonal Chutney and Jam, her Gin Pickled Cucumbers and a Red Cabbage Sauerkraut, while teaching the importance of giving your fruit and vegetables longevity and all the health benefits they can have to your everyday diet.
This class covers the history of preserving food, we discover good sterilization practice for longer lasting preserves, and we chat about the different ways to eat your makings and the health benefits of adding pickling to your everyday meals.
This course is a relaxed 5 hour hands-on intimate class of 8 students in Newton&Pott’s production kitchen in Hackney, teaching you how to make artisanal treats which you get to take home to eat or to gift to friends. It’s designed to give you the confidence with home preserving in your own kitchen.
The Modern Preserver Books will be for sale as well as a range of Newton&Pott’s chutney’s, jams and pickles.
Bring a couple of extra bags for all your makings to take home for the day.