From pickling to lacto-fermentation, infusing and dehydrating, this 3-hour workshop covers many different forms of the time-honoured art of preservation.

We will explore a variety of preserved foods from pickles, preserves, chutneys, infused oils and alcohols, seasonings and syrups through a series of tasters, demonstrations and hands-on sessions with our chefs. We’ll also enjoy a light supper around our sharing dining tables, featuring lots of the larder ingredients we’ll be working throughout the evening.

You will leave inspired with a selection of four different bottled and jarred delights that you have created over the course of the evening, to enjoy back at home over the coming months. You don’t need fancy kit – just a few simple guidelines as to how much, how long and how to keep things on track.

The course will be held in our cosy barn in the heart of the Priory Farm Estate in South Nutfield (near Redhill).

£65 per person, including practical and demonstration cookery sessions, a light evening meal, soft drinks and all course material.