Taste More, Waste Less | Fermentation, preserving & sustainable eating

This is a practical and hands-on introduction to all things pickling and fermentation. You will learn the knowledge to get you started at home on transforming seasonal produce into delicious, tangy and gut-boosting food that you can enjoy throughout all the seasons. 

Together, we'll create some everyday ferments with amazing flavours, and Vicky will share some top tips on reducing household food waste, which, with the cost of living and food going through the roof, will be an excellent workshop for anyone looking to be more mindful in the kitchen. 

What you can expect

• Pickling & fermenting demo & other useful, easy recipes, products covered will include; kimchi, sauerkraut & quick everyday pickles, as well as kombucha & kefir
• You will make your own ferments and pickles to take away
• Vicky will share info on; reducing food waste and the six most wasted foods in your cupboard/fridge & ideas to use them up, tips for using your garden gluts, how small changes to your planning, shopping & storage can help save money as well as recipes for batch cooking & other useful fridge raid hacks
• Learn more about eating seasonally, sustainably, & boosting your gut health with fermented foods. 
• A nourishing lunch including pickles and ferments to try. 
• Homemade cake & unlimited brews 
• All ingredients, equipment and recipes will be provided.

Brought to you by chef, Vicky Smith

Yorkshire-based, nature-loving and self-taught, Vicky ran her own jam subscription business from a remote location in the Dales, foraging for ingredients & experimenting with unusual flavours.

She now works as a freelance chef around the UK and internationally, specialising in seasonal, healthy, family-style food for small events & retreats, and is keen to build a community around sustainable food education.