A YEAR at the CLUB
Why would you join the CLUB?
Imagine yourself a year from now. Then imagine all the times you have thought about making sauerkraut but just never got round to it.
We believe that nothing changes until what you do every day changes and we appreciate how hard it can be to establish the routine.
The study of fermentation has mapped out on an extraordinary journey. It is a daily part of my life which has also lead for undeniable improvements in my health and well being. I have atttempted to share with you over many years, whether by hosting workshops, talks or writing a book….yet still there is so much more to learn. There are so many corners to explore, to engage with, to tease out, to relearn and most of all to experience together. After teaching for seven years, it felt right to have some fun. To run things differently and to share in the excitement these foods deserve and the postive and undeniable changes they can make in ones life. And so we have become a CLUB. A real space where you can gather and ferment and learn, and taste and experience all the wonders of these foods for yourself, with other folk who like to ferment too.
IT is a brave move, a radical move, to offer something of such benefit and expertise at such a reasonable price. But we have been lucky and for the limtied time we can offer this opportunity we would like to share it with you. Have a glance at the fun which awaits on our 12 month programme. You can come and go as you please, you can do it all or just some of it. The CLUB is here for you and remember, if you change a little, you will change ALOT.
MEMBERSHIP FOR THE ROLLING 12 MONTH PROGRMAMME IS currently ONLY £52
THE YEAR AT A GLANCE
SPRING
SPRING is a time of new potential, lightness and growth. We can emerge from the darkness of winter, shaking off the deep, contemplative weight of the previous months.
It is one of the best times of year to do a cleanse or an appropriate fast, paying attention to foods which are vibrant and cleansing
In this season the programme of events will focus on the Liver and Gall bladder, offering a fresh palate to choose from and fermentation techniques and foods to work with to promote a gentle detox.
Practical sessions making Kombucha ( March), Preserved lemons (April) and Milk Kefir (May) will feature as part of the learning.
We will also explore the tastes of these foods where we aim to bring you new flavours and experiences with fermented foods and seasonal eating.
MARCH
09/03 KOMBUCHA
23/3 SPRING PLATE
APRIL
13/4 PRESERVED LEMONS
27/4 CLEANSING PLATE
MAY
11/5 MILK KEFIR
25/5 CRACKERS & CHEESE
SUMMER
Summer and it is time to celebrate!
Light, fizzy and fresh, all washed down with bubbly drinks of joy.
We deserve to indulge in the effervescence of life and learning how to capture our own wild bacterias and yeast is an essential part of our fermentation knowlegde. During this season we will be focussing on amazing thrist quenching PROBIOTIC drinks to create in your kitchen along with the most delicious ways to preserve the abundnace of food growing. From Salsas to Cucumber pickles we will have vibrant probiotic foods for you. Not forgetting the endless condiments we can create to compliment the BBQ.
JUNE
08/06 PROBIOTIC DRINKS
22/6 MID SUMMER FEAST
JULY
06/7 CONDIMENTS/SAUCES
20/7 TASTING MENU
AUGUST
17/8 EDIBLE SKINCARE
24/8 FERMENTATION COMPETITION
AUTUMN
Perhaps the season for FERMENTATION
An ancient tradiotnal practice coming from a need to preserve the food from the harvest.
With a look at the foods most needing our attention for presrvation we will introduce techniques of food fermentation focussing on those which will not only create the friendly bacteria for our intestines, but prepare our immnue system for the seasons changes.
SEPTEMBER
17/09 BRINING THE GLUT
21/09 HARVEST MEAL
OCTOBER
05/10 FORAGED FERMENTS
19/10 GUEST CHEF DINNER
NOVEMBER
02/11 FERMENTABLE GIFTS
16/11 TASTING MENU
Design is Everything
It is the season to rest, rest and look inward.
It is also the season we must pay special attention to our immune system and our kidneys and this season we will explore the many ways we can support ourselves through the challenges of this season.
DECEMBER
1/12 FERMENTED GIFTS
7/12 PANTRY PARTY
JANUARY
11/1 SEAWEED & MISO
25/1 TASTING MENU
FEBRUARY
08/02 KIDNEY FOODS
22/02 TASTING MENU
The Cultured CLUB aims to bring you:
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The best in knowledge sharing on the topic of fermentation, so you may learn at a comfortable pace without feeling overwhelmed.
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Safe techniques so you may confidentally ferment your own probiotic goodness at home.
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The comfort and welcome to enjoy a space to gather with like minds and benefit from the connection with others.
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The opportunity to collaborate and bring something to the table should you wish.
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The knowledge to change a little, so you will inevitably change a lot.
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The immeasurable joy in feeling good!
