Culinary Anthropologist

Autumn Preserving workshops, Sat 12th & Sun 13th Oct 2013


_MG_6021.jpgIn partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.

At the Autumn workshops we will make (subject to produce availability):


Bottled roasted tomato passata

Hedgerow jelly

Chilli jam


Autumn chutney


_MG_6076.jpg“Thanks again for such a brilliant day and for sharing your wonderful skills. I can’t believe how much we made and how much I learned in your lovely kitchen!”“The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal.”



Dates: Saturday 12th, repeated Sunday 13th October 2013

Time: 10am – 3pm

Location: London N5

Price: £70 (includes lunch with wine)

To book: email Anna Please read the booking terms & conditions before booking your place. Thank you.