Seasonal masterclasses focused on preserving fresh produce, sharing traditional skills and reconnecting with the rhythms of home, garden and kitchen.
Preserving the Past are hands-on masterclasses designed to support people to confidently preserve fresh, seasonal produce for use throughout the year. Participants learn practical skills for bottling, fermenting and creating sauces, chutneys and jams using traditional methods and simple ingredients.
The workshops focus on how to work with excess garden or orchard produce, how to balance flavours safely, and how to preserve food in ways that support both nutrition and enjoyment. Participants are guided through each step of the process, gaining skills they can easily repeat at home.
More than a technical class, Preserving the Past is about slowing down, sharing knowledge and reconnecting with the rhythms of seasonal food. By learning together, participants rediscover the satisfaction of preserving food with care, intention and connection to the past.
In this masterclass, Gilly Stewart and Dee Petit demonstrate how to preserve seasonal produce by making sauces, chutneys, sauerkraut, and jams. Participants will learn bottling techniques, flavour balancing with vinegars and spices, and practical tips for successful jam making. The focus is on using local, seasonal ingredients to create nutritious, additive-free homemade foods.
What’s included:
- Shared lunch at our banqueting table
- Take home one jar of whatever is being preserved on the day
First Term 2026 Masterclasses are finished.
We will be offering more classes later in 2026. Hope to see you then!!