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25th April - Spring Foraging & Fermentation Masterclass

£95.00

Sunday 25th April
10am - 3pm
Your ticket includes lunch and a snack from Hawarden Estate Farm Shop, plus tea or filter coffee.

Join local nature expert David Winnard on a guided foraging walk around Hawarden Estate, before Jules Goddard (AKA The Plucky Pickle) offers her expertise in pickling, preserving and fermenting your finds.

This event is an ideal introduction to foraging and fermenting, but will also be a great session for more experienced foragers, too.

In the morning, David will guide you into how to safely and sustainably forage for some of the commoner species of plants (and maybe some fungi) in the spring. We will be looking at a variety of species, learning about their habits, how to identify them as well as understanding which might be edible, medicinal or even poisonous.

At this time of year, the countryside comes alive with spring flowers and foliage. During the event you will get to grips with some common species like Nettle and Dandelion, but also a range of plants that you may never have used before. You will be able to try some plants (should you wish) - you can literally graze on some wonderful wild plants as we walk through the estate.

In the afternoon, Jules will share her knowledge of different types of fermentation as we create a seasonal, foraged ferment together for you to take home. We will have tasters to try and share and you can explore the wonderful textures and flavours fermentation brings.

It’s likely we’ll create a nettle and lemon sauerkraut, and a wild garlic kimchi.

You will discover:

  • What fermentation is.

  • How to not be afraid of fermenting.

  • How easy it is!

  • The importance of microbes on our plates.

You will take home some key facts and inspiration to take you forward into an abundant spring and summer, alongside the tips and tricks to stock your pantry throughout the year.

Sunday 25th April
10am - 3pm
Your ticket includes lunch and a snack from Hawarden Estate Farm Shop, plus tea or filter coffee.

Join local nature expert David Winnard on a guided foraging walk around Hawarden Estate, before Jules Goddard (AKA The Plucky Pickle) offers her expertise in pickling, preserving and fermenting your finds.

This event is an ideal introduction to foraging and fermenting, but will also be a great session for more experienced foragers, too.

In the morning, David will guide you into how to safely and sustainably forage for some of the commoner species of plants (and maybe some fungi) in the spring. We will be looking at a variety of species, learning about their habits, how to identify them as well as understanding which might be edible, medicinal or even poisonous.

At this time of year, the countryside comes alive with spring flowers and foliage. During the event you will get to grips with some common species like Nettle and Dandelion, but also a range of plants that you may never have used before. You will be able to try some plants (should you wish) - you can literally graze on some wonderful wild plants as we walk through the estate.

In the afternoon, Jules will share her knowledge of different types of fermentation as we create a seasonal, foraged ferment together for you to take home. We will have tasters to try and share and you can explore the wonderful textures and flavours fermentation brings.

It’s likely we’ll create a nettle and lemon sauerkraut, and a wild garlic kimchi.

You will discover:

  • What fermentation is.

  • How to not be afraid of fermenting.

  • How easy it is!

  • The importance of microbes on our plates.

You will take home some key facts and inspiration to take you forward into an abundant spring and summer, alongside the tips and tricks to stock your pantry throughout the year.


How the day will go:

10am: Meet at The Walled Garden School. Meet David for an introductory talk.

10:15am: Walk through lesser known and beautiful areas of Hawarden Estate.

12pm: Head back to The Walled Garden for lunch.

1pm: Jules’ fermentation session begins.

3pm: Goodbyes.

 

About David Winnard

David Winnard created Discover the Wild whose background in wildlife started when he was 5. David gained first class honours degree in wildlife photography before starting Discover the Wild, where his aim is to share his passion for identifying species and to help people forage safely and sustainable for wild foods.

He is one of the most respected foragers and naturalists in the North of England and Wales, having worked with and for organisations including the BBC, RSPB, Lancashire Wildlife Trust, City of Trees, Groundwork, Brockholes as well as many local councils, groups and organisations. He also works closely with a number of gin companies helping them use wild plants and fungi in their drinks.

About Jules Goddard

Jules Goddard, aka The Plucky Pickle, has been fermenting and preserving for over 30 years and has taught well over 1,000 people at her events. After a career in hosting renewable energy conferences and global events for companies such as Informa and Thomson Reuters, Jules turned her passion for fermenting into a small business in Manchester, producing ferments for delis/restaurants and teaching masterclasses to the public and hospitality industry.

Jules is also CCO of The Fermenters Guild in the UK and Ireland, an association focused on supporting professionals who work with fermentation.

Her inspiration will always be her Italian nonna, whose jars of sour brilliance developed her taste buds from an early age. Her goal is to spread the love for fermented food and drink, demystify fermentation and show you how easy it is to preserve seasonal, local produce and how to use it in your everyday cooking.