Wednesday 10 Jun 2020
6:00 pm - 7:00 pm
Fermented foods are big news now, and for good reason. Enjoyed for centuries by people from many cultures, not only do fermented foods pack a punch taste-wise but those who eat them report many health benefits. Fermenting is also a great way of preserving gluts of home-grown produce. This class takes fermentation that one step further.
George Upshall, first developed his passion for fermentation while at Craft London, where the chefs make absolutely everything from scratch, before becoming sous chef at award-winning local restaurant, The Little Fish Market in Hove. He combines his fermentation knowhow with his love of foraging and homegrown produce to create ferments that are healthy, sustainable and deliciously different. The menu for this class will include:
- Courgette relish
- Preserved lemons
- Fermented ketchup
Dietary information: This class is suitable for vegetarian, vegan or gluten-free diets. For any other allergies or dietary requirements, please contact us to discuss before booking.
Tickets for this event include:
- professional cookery tuition
- link to the webinar on Zoom (we will send further details if you have not used Zoom before)
- lists of ingredients and equipment to assemble before the lesson
- all recipes from the class emailed out afterwards
Any profits raised from this class support our community activities – ensuring everyone in Brighton & Hove can access and enjoy tasty, healthy food. Find out more about our work.
Tickets for this event are offered on a ‘pay by donation’ basis. We suggest a donation of £20 per session, or £10 if unwaged, and £30 if you are able to ‘pay it forward’ to help us keep these classes accessible to all. Please note we do not typically offer refunds on online events.Book your place