21st February - Kimchi Fermentation Masterclass with The Plucky Pickle
21st February - Kimchi Fermentation Masterclass with The Plucky Pickle
About the day:
10:30am: Introductions, tea and coffee, workshop begins
1pm: Break for lunch
2pm: Say goodbye
About The Plucky Pickle
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.
28th March - Kombucha Masterclass with The Plucky Pickle
28th March - Kombucha Masterclass with The Plucky Pickle
About the day:
10:30am: Introductions, tea and coffee, workshop begins
1pm: Break for lunch
2pm: Say goodbye
About The Plucky Pickle
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.
11th April - Spring Foraging with David Winnard
11th April - Spring Foraging with David Winnard
About the day:
10am: Meet at The Walled Garden School. Meet David for an introductory talk.
10-12pm: Walk through lesser known and beautiful areas of Hawarden Estate.
12pm: 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.
26th April - Spring Foraging with David Winnard
26th April - Spring Foraging with David Winnard
About the day:
10am: Meet at The Walled Garden School. Meet David for an introductory talk.
10-12pm: Walk through lesser known and beautiful areas of Hawarden Estate.
12pm: 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.
18th January - Introduction to Fermentation with The Plucky Pickle
18th January - Introduction to Fermentation with The Plucky Pickle
About the day:
10:30am: Introductions, tea and coffee, workshop begins
1pm: Break for lunch
2pm: Say goodbye
About The Plucky Pickle
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.
22nd November - Fermented Pickles & Hot Sauces with The Plucky Pickle
22nd November - Fermented Pickles & Hot Sauces with The Plucky Pickle
About the day:
10am: Introductions, tea and coffee
10:30am: Workshop begins
1pm: Break for lunch
2pm: Say goodbye
About The Plucky Pickle
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.
23rd August - Sushi Masterclass with Adam Williams
23rd August - Sushi Masterclass with Adam Williams
About the day:
10am: Introductions, tea and coffee
10:30am: Workshop begins
1:30pm: Break for lunch
3pm: Say goodbye
17th August - Cooking Over Fire Masterclass with Adam Williams
17th August - Cooking Over Fire Masterclass with Adam Williams
About the day:
10am: Introductions, tea and coffee
10:30am: Workshop begins
1:30pm: Break for lunch
3pm: Say goodbye
The Outdoors, Wellness & Adventure Weekend at Summer Camp
The Outdoors, Wellness & Adventure Weekend at Summer Camp
Running for three long weekends in July and August, Summer Camp is a chance to escape. A chance to reset and recharge. It is about slowing down, about meeting new people, about learning new things.
It is small and intimate.
You’ll meet new friends and spend time with inspiring people.
The days will be spent in the company of world experts in nature and outdoor craft. You’ll join workshops, go on expeditions and listen to inspiring talks.
You’ll eat incredible food. Your dinner every evening is included in the ticket price and is cooked for you by our team of exceptional chefs.
The evenings will be spent together in the Walled Garden where there will be light entertainment, a bar and campfires to gather around as the sun goes down.
You’ll then head off to bed to stay in luxury with brand new, and proper, showers and loos just around the corner.
You’ll leave Summer Camp feeling inspired and refreshed.
This is the place of your dreams.
About Summer Camp
Three weeks in high summer see The Walled Garden of Hawarden Estate transform to become the home of Britain’s best luxury micro festivals: Summer Camp.
During these long weekends of workshops, feasts, wellness and freedom, a number of our favourite experts from throughout the year will pop-up to host masterclasses, we’ll dive into the lake, gather around campfires and discover new ways to Live The Good Life.
If you like what we do here at The Walled Garden School, we can guarantee you’ll love Summer Camp.
The Family Weekend at Summer Camp
The Family Weekend at Summer Camp
Running for three long weekends in July and August, Summer Camp is a chance to escape. A chance to reset and recharge. It is about slowing down, about meeting new people, about learning new things.
It is small and intimate.
You’ll meet new friends and spend time with inspiring people.
The days will be spent in the company of world experts in nature and outdoor craft. You’ll join workshops, go on expeditions and listen to inspiring talks.
You’ll eat incredible food. Your dinner every evening is included in the ticket price and is cooked for you by our team of exceptional chefs.
The evenings will be spent together in the Walled Garden where there will be light entertainment, a bar and campfires to gather around as the sun goes down.
You’ll then head off to bed to stay in luxury with brand new, and proper, showers and loos just around the corner.
You’ll leave Summer Camp feeling inspired and refreshed.
This is the place of your dreams.
About Summer Camp
Three weeks in high summer see The Walled Garden of Hawarden Estate transform to become the home of Britain’s best luxury micro festivals: Summer Camp.
During these long weekends of workshops, feasts, wellness and freedom, a number of our favourite experts from throughout the year will pop-up to host masterclasses, we’ll dive into the lake, gather around campfires and discover new ways to Live The Good Life.
If you like what we do here at The Walled Garden School, we can guarantee you’ll love Summer Camp.
The Craft Weekend at Summer Camp
The Craft Weekend at Summer Camp
Running for three long weekends in July and August, Summer Camp is a chance to escape. A chance to reset and recharge. It is about slowing down, about meeting new people, about learning new things.
It is small and intimate.
You’ll meet new friends and spend time with inspiring people.
The days will be spent in the company of world experts in nature and outdoor craft. You’ll join workshops, go on expeditions and listen to inspiring talks.
You’ll eat incredible food. Your dinner every evening is included in the ticket price and is cooked for you by our team of exceptional chefs.
The evenings will be spent together in the Walled Garden where there will be light entertainment, a bar and campfires to gather around as the sun goes down.
You’ll then head off to bed to stay in luxury with brand new, and proper, showers and loos just around the corner.
You’ll leave Summer Camp feeling inspired and refreshed.
This is the place of your dreams.
About Summer Camp
Three weeks in high summer see The Walled Garden of Hawarden Estate transform to become the home of Britain’s best luxury micro festivals: Summer Camp.
During these long weekends of workshops, feasts, wellness and freedom, a number of our favourite experts from throughout the year will pop-up to host masterclasses, we’ll dive into the lake, gather around campfires and discover new ways to Live The Good Life.
If you like what we do here at The Walled Garden School, we can guarantee you’ll love Summer Camp.
28th June - Wild Fermented Drinks with The Plucky Pickle
28th June - Wild Fermented Drinks with The Plucky Pickle
About the day:
10am: Introductions, tea and coffee
11am: Workshop begins
1pm: Break for lunch
2pm: Say goodbye
About The Plucky Pickle
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.
14th June - Children's Pizza Making Workshop with Adam Williams
14th June - Children's Pizza Making Workshop with Adam Williams
About the day:
11am:
Welcome to The Walled Garden
Learn about flour and baking
Roll your dough
Prepare your toppings
Make your pizza
Cook in the Gozney pizza ovens
Eat your pizza!
Questions
2pm: Time to head home
10th May - Pasta Making Masterclass with Olivia Cavalli
10th May - Pasta Making Masterclass with Olivia Cavalli
About the day:
10am: Introductions, tea and coffee
11am: Workshop begins
1pm: Break for lunch
2pm: Say goodbye
About Olivia Cavalli
Olivia Cavalli is a chef and food writer from London. She learnt to cook from her Italian nonna who taught her the art of using simple ingredients, repurposing leftovers and the importance of a home-cooked meal.
Olivia began her career in food journalism at the Telegraph in 2015 where her recipes, writing and photographs were published before moving into professional kitchens in London and Italy. She also worked with the wonderful Pasta Grannies, travelling across the country, meeting and learning from all the amazing nonni. She now shares her love of Italian food and culture with others through teaching and supper clubs.
15th February - An Introduction to Fermentation with The Plucky Pickle
15th February - An Introduction to Fermentation with The Plucky Pickle
About the day:
10:30am: Introductions, tea and coffee
11am: Workshop begins
1pm: Break for lunch
2pm: Say goodbye
About The Plucky Pickle
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.
7th December - Christmas Game Masterclass with Jamie Corry
7th December - Christmas Game Masterclass with Jamie Corry
About the day:
10am: Introductions, tea and coffee
10:15am: Workshop begins
1pm-2pm: Break for lunch
4pm: Close
About Jamie Corry:
Jamie has 21 years' experience of working in the countryside all over the UK in many guises: bushcraft instructor, deer stalker, countryside ranger and youth engagement officer. He has a great enthusiasm for helping young people develop their potential.
He also has a passion for only eating meat that he has hunted or raised, knowing exactly where the animal came from and that it had a good life. Together with his wife Sheena, he founded Wild Bushcraft Co. in 2010.
Butchery and Outdoor Cooking Masterclass with Jamie Corry
Butchery and Outdoor Cooking Masterclass with Jamie Corry
About the day:
10am: Welcome introductions
10:15am: Workshop begins
12pm: Break for snacks, tea and coffee
12:15pm: Workshop continues
2pm: Feast lunch
3pm: Workshop continues
6pm: Finish
The day includes lunch and snacks, and unlimited tea and coffee.
This workshop is not suitable for children.
Pizza Making Cooking Class for Children with Adam Williams
Pizza Making Cooking Class for Children with Adam Williams
About the day:
10:30am: Welcome introductions and workshop begins
10:30am-12pm: Make, shape + cook your pizza
12pm: Eat your pizza
12:30pm: Finish
The day includes lunch for ticket holders, and unlimited tea and coffee for their parents.
Fish On The Fire - Cooking Class with Adam Williams
Fish On The Fire - Cooking Class with Adam Williams
About the day:
10am: Welcome introductions
10:15am: Workshop begins
12pm: Break for snacks, tea and coffee
12:15pm: Workshop continues
1pm: Feast lunch
2pm: Workshop continues
3pm: Finish
The day includes lunch and snacks, and unlimited tea and coffee.
This workshop is not suitable for children.
Hawarden Old Castle and Walled Garden School Open Day
Hawarden Old Castle and Walled Garden School Open Day
About the day:
The Walled Garden will be open from 10am - 3pm.
Drop in workshops will run from 10am - 2pm.
Come and join in and chat to the team.
We will be running a competition to win tickets to some of our workshops, too!
Valentine’s Day Feast - Cooking Class with Adam Williams
Valentine’s Day Feast - Cooking Class with Adam Williams
About the day:
10:00am: Welcome introduction.
10:15am - 10:45am: Introduction to cooking on fire, and using wood as your fuel.
10:45 - 11.00am: Break – Unlimited tea and coffee available throughout the day
11.00am - 1pm: Cooking and preparing lunch.
1-2pm: Sit down for lunch and Q&As for AdamPlease bring layers, and some warm and waterproof shoes.
This session is not suitable for children.
Healthier Cooking Workshop with Adam Williams and Emma Garland
Healthier Cooking Workshop with Adam Williams and Emma Garland
About the day:
10am: Arrive, meet Adam and Emma
10:15am: Workshop begins
1pm: Workshop finishes, and sit down for lunch
1pm - 2pm: Lunch and time for questions
The day includes unlimited hot drinks, a delicious and access to our 21-Days of Wellness newsletter series.
This session is not suitable for children.
Christmas Cooking Masterclass with Adam Williams
Christmas Cooking Masterclass with Adam Williams
About the day:
10am: Arrival and introduction and learn and discuss what to know about cooking on fire
11am: Cooking class begins
2pm: Sit down for a delicious lunch. There will be snacks available throughout the day.
3pm: Finish
Autumnal Feast - Seasonal Cooking Masterclass with Adam Williams
Autumnal Feast - Seasonal Cooking Masterclass with Adam Williams
About the day:
10am: Arrival and introduction
10.30am: Cooking class begins
2pm: Sit down for a delicious lunch. There will be snacks available throughout the day.
3pm: Finish
Whole Deer Butchery and Cooking Course with Jamie Corry
Whole Deer Butchery and Cooking Course with Jamie Corry
You’ll enjoy a lavish venison and wild food feast!
And take home your share of the meat that you have butchered yourself.
Eastern BBQ with Adam Williams
Eastern BBQ with Adam Williams
The menu
Tebasaki yakitori, chicken wing, sesame and chive
Negima yakitori, thigh and leek
Peking style roast duck, pancakes, cucumber, spring onion
Tuna tataki, fast grilled tuna with ponzu, soy and sesame
Char siu, Cantonese BBQ pork, fried rice and stir fried green beans
Yaki Nasu, grilled aubergine with katsuobushi flakes
Plus a delicious pudding
About the day:
10:00am: Welcome introduction.
10:15am - 11:00am: Building your fire, wood and coals.
Moisture content and seasoning of wood.
Using the right type of fuel – coals and wood, what to look for.
Splitting logs and making your own kindling.
Building your fire – the foundations.
Fire lighting techniques such as using flint and hay.
Controlling your fire and keeping it going economically.
The use of feeder fire and controlling heat levels11.00am – 11:30am: Break – Tea, coffee and almond moon cakes from the fire.
11.30am - 13:30pm: Cooking and preparing lunch.
Pork, Chicken and Duck butchery and cooking
Fire techniques: tempering, hanging, smoking, slow cooking, fast, direct on the coals, over and under.
Preparing tuna for raw eating.
Vegetable and accompaniment preparation, cooking and tips.
Sauce making and dessert prep.13.30pm - 14:00pm: Snacks.
Tebasaki yakitori, chicken wing, sesame and chive
Negima yakitori, thigh and leek14:00pm - 14:30pm: The finishing touches.
14:30pm - 16:00pm: Sit down for lunch.
16:00pm - 16:30pm: Closing down your fire and Q&As.
Limited to 20 guests.
This masterclass isn’t aimed at children, although they are welcome to join alongside an adult.
Cooking Class with Adam Williams
Children's Campfire Cooking Class with Adam Williams
No longer available
