Spotted, Potted & Pickled
Midweek from £205 per person
Our resident forager Jen Williams will take you through the process to identify the best seasonal ingredients be it grown or foraged. Turning your bounty into delicious preserves using a mix of traditional and modern techniques. We will provide all of the ingredients and jars so that you will leave with a bag brimming full of your unique preserves. Jen will also show you around our kitchen garden and greenhouse as well as discussing where and when she forages ingredients on our estate.
Guest Tutor – Jennifer Williams
Dishes for April & May
- Lime and chilli marmalade (Gold Award Winning, National Marmalade Awards)
- Rhubarb chutney
- Pickled red cabbage with pink peppercorns
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!
Midweek course £205 per person
Weekend course £225 per person