with Rob Porter

Cultures around the world developed ways to preserve food before modern canning and refrigeration. The resulting flavours became embedded in cultures and carried into modern cuisines. Many techniques also still allow us to store food in energy efficient ways. This workshop will start with a discussion of the main preserving techniques including drying, salting, smoking, fermenting, pickling, canning or bottling, freezing, and more. It will end with a hands-on activity where we make a pickled product to take home.

The workshop is designed for adults, but children are welcome if they have a carer to work with them 1:1 and they are tall enough to work at a normal bench height without standing on a chair or stool.

Participants please note that you will be working with beetroot, so dress accordingly (gloves and aprons will be provided).