Pickles & Ferments | Nov 18th | £60

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Autumn is a time to be pickling, fermenting to stock up for the Festive season and the inevitable chilly Winter. Nowadays, pickled and fermented food is on almost every Michelin Star menu and every episode of MasterChef or Professional MasterChef. They are old culinary techniques that have gone through a rebirth and are extremely popular and fashionable at the moment. 

Thank goodness they are having 'their day' once again. Not only do they provide different tastes and textures to a dish, they are good for our health as well. Once you have learned the science behind these techniques, you will never need to throw away any tired looking vegetables again.

On the menu this evening: 

  • 19th century Piccalilli‘ originally known as Indian Pickle 
  • Pickled Mushrooms, tarragon & fennel.  (ideal served on Christmas Day with pate or Boxing day with cold meats ) 
  • Fermented Kimchi using market town ingredients ( nothing odd from Korea ! )

It would be helpful (though not essential) to attend a knife skills course prior to this class, as it does involve a lot of knife work. 

This will be a busy hands on sessions and you will get to taste some wonderful food that you have created at the end of the evening when you will have supper, with a glass of wine.  However, there will also be enough to take some goodies home with you!

Suitable for vegans, vegetarians & gluten free on request - please ask when you book.

It is also suitable for all skill levels and the small group size means that everyone will get plenty of individual attention.

Any Dietary Requirements etc?
Contact Telephone Number

Please check your Junk folder for our confirmation email if you haven't heard from us within 48 hours.  Alternatively, send an email to school@vaughanskitchen.co.uk to which we can send a direct reply.