DATES FOR COURSES

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DENMAN | THE SCHOOL OF ARTISAN FOOD | THE CHEF'S ROOM at BRIDGES

DATE TITLE MENU MORE INFO
27 July 2017 Fermentation & Pickling £145
Lindy Wildsmith Cookery Classes at School of Artisan Food

We've been fermenting and pickling food for thousands of years, and in recent times, this way of preserving food has experienced a resurgence as we understand the health benefits. Join cook and food writer Lindy Wildsmith for a day to discover the basics and benefits of fermentation and pickling. Learn how these two processes can transform fantastic seasonal produce into delicious and nutritious staples to be enjoyed all year round.
On these courses, you will make delicious dishes and pickles such as:
Thu 27th Jul 2017
Gherkins
Korean Kimchi
Sauerbeans
Seasonal vegetable chutney
Kombucha: tea fizz

At the end of the course, you'll take your fabulous products home to be enjoyed. Refreshments will be available on arrival and throughout the day as well as an informal buffet lunch. All ingredients, equipment and recipes will be provided.

website link
28 July Best of British Summer Preserves & Pickles £145
Lindy Wildsmith Cookery Classes at School of Artisan Food

The months of June and July are the perfect time to pull out the preserving pans to capture and enhance the taste of summer in England. Join cook and food writer Lindy Wildsmith for a day to discover delectable recipes and mouthwatering flavours that sing of the summer season. You simply can't beat homemade jam, jelly, chutney, pickle and cordial and this course is set to inspire and invigorate as Lindy shares her secrets to creating perfect preserves and pickles. On our summer courses you will make delicious creations such as:
28 July 2017
Apricot and amaretto jam
Red currant jelly
Chili tomato chutney
Beetroot and thyme pickle
Gooseberry and sweet cicely cordial

website link
26 Oct 2017 Fermentation & Pickling £145
Lindy Wildsmith Cookery Classes at School of Artisan Food

We've been fermenting and pickling food for thousands of years, and in recent times, this way of preserving food has experienced a resurgence as we understand the health benefits. Join cook and food writer Lindy Wildsmith for a day to discover the basics and benefits of fermentation and pickling. Learn how these two processes can transform fantastic seasonal produce into delicious and nutritious staples to be enjoyed all year round.
On these courses, you will make delicious dishes and pickles such as:
Variations on classic Kimchi
Variations on classic Sauerkraut
Pickled red cabbage relish
Fermented apple and walnut chutney
Kombucha – magic tea

At the end of the course, you'll take your fabulous products home to be enjoyed. Refreshments will be available on arrival and throughout the day as well as an informal buffet lunch. All ingredients, equipment and recipes will be provided.

website link
27 Oct 2017 Best of British Autumn Preserves & Pickles £145
Lindy Wildsmith Cookery Classes at School of Artisan Food

Time to pull out the preserving pans to capture and enhance the taste of Autumn. Join cook and food writer Lindy Wildsmith for a day to discover delectable recipes and mouth-watering flavours that capture the rich pickings of Autumn. You simply can't beat homemade jam, jelly, chutney, pickle and cordial and this course is set to inspire and invigorate as Lindy shares her secrets to creating perfect preserves and pickles. On our autumn courses you will make delicious creations such as:
Carrot and pumpkin jam
Membrillo paste for cheese
Chilli and lime jelly
Mother Heywood’s apple chutney
Grenadine

website link
8 December Christmas Preserves £145
Lindy Wildsmith Cookery Classes at School of Artisan Food

Christmas is the perfect time to create and give homemade preserves to friends and family. As you join cook and food writer Lindy Wildsmith on this one-day course, get ready to pull out the preserves pans, discover delectable recipes and sample mouthwatering flavours that capture and enhance the flavours of winter.
On this course Lindy will share secrets to making delicious creations such as:
Spiced pear mincemeat
Spiced cranberry and orange relish
Christmas chutney
3 fruit marmalade
Venetian egg nog
At the end of the course, you'll take your fabulous products home to be enjoyed.
Refreshments will be available on arrival and throughout the day as well as an informal buffet lunch. All ingredients, equipment and recipes will be provided.

website link

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Cooking Courses and Cookery Classes with Cooking Courses and Cookery Classes with Lindy Wildsmith, Cook and Food Writer, Cook and Food Writer

 
Lindy has worked with photographer Kevin Summers on both Artisan Drinks and Raw and Rare from which these images have been taken. www.kevinsummersphotography.com/#Portfolios/Food/books
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© Lindy Wildsmith