Preserving & Fermentation

Discover artisan preserving and fermentation through focused, practice‑led short courses taught by specialist tutors.

From pickling and fermentation to jams and cultured foods, each course develops technical skill, understanding and confidence in working with seasonal produce. Designed for beginners and those refining their practice, the emphasis is on sound technique and the principles that underpin safe, effective and flavour‑led food preservation.

September 2026

The Fermentation Larder

On this one-day course, join Laurence Fourdrignier, author of “The Fermented Lady’, to delve more deeply into the benefits of fermentation. Looking into why we ferment, the economic benefits to our local communities, and the different types of the fermentation processes. Laurence will be exploring the nutritional advantages in addition to sharing her extensive knowledge […]

12 Sep

All Day

£220.00

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Preserving: Jam, Chutney and Pickles

Join Lindy Wildsmith for a day and learn how to make your own seasonal preserves. Preserving is a joyous way of capturing the flavour and colour of the seasons. If you grow your own or simply know the value of making your own, now is the time to reach for the preserving pan and busy yourself, peeling, […]

18 Sep

All Day

£220.00

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November 2026

Introduction to Fermentation and Pickling

Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round. If you’d like to discover how to use traditional food preservation techniques to fill your store cupboards for the year ahead, why not join renowned cook and food writer Lindy Wildsmith for this one-day course? […]