Spotted, Potted & Pickled
£175 per person
Ever found yourself with a glut of seasonal produce and not sure how to enjoy them throughout the coming months? Do you want to avoid the store-bought jams and preserves which are full of sugar and artificial flavourings? Our resident forager and preserve make Jen Williams will take you through the process of identifying the best seasonal ingredients available and how, using both traditional and modern techniques, to preserve and jar a variety of tasty condiments to enjoy at home. During the class Jen will guide you through our kitchen garden, greenhouse and discuss her hot spots for ingredients on our estate and the local area.
Guest Tutor – Jennifer Williams
Dishes for June, July & August
- Strawberry and fizz jam
- Raspberry and ginger preserve
- Chewton Glen garden preserve
- Creative cocktail syrups
Dishes for September & October
- Spiced pumpkin chutney
- Portuguese pumpkin and walnut jam
- Chewton Glen winter chutney
- Quince jelly
Dishes may be subject to slight change to reflect the seasonal produce available.
Arrive – 9.30am for refreshments, meet and greet with Jennifer and a run through of the day.
In the middle of the day we will break for lunch around the chef’s demonstration area. With many of the classes you will be tucking into the food you have cooked and for some we will provide dishes from The Kitchen restaurant, all accompanied with a glass of wine. During the day we will show you around our kitchen garden and pop into our beautiful greenhouse, introducing you to our gardeners if they are tending to the beds at the time.
Finish – 3.30-4.00pm, take home your creations and The Kitchen apron leaving the washing up for our cookery school team!