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

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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

FLOUR + WATER + SALT+ TIME

SOURDOUGH

THROUGH THE YEAR WE OFFER SPECIAL EVENT WORKSHOPS FOR MEMBERS SUCH AS OUR SOURDOUGH CLASSES.

 

 

The Cultured CLUB aims to bring you:

  • The best in knowledge sharing on the topic of fermentation, so you may learn at a comfortable pace without feeling overwhelmed. 

  • Safe techniques so you may confidentally ferment your own probiotic goodness at home.

  • The comfort and welcome to enjoy a space to gather with like minds and benefit from the connection with others.

  • The opportunity to collaborate and bring something to the table should you wish.

  • The knowledge to change a little, so you will inevitably change a lot.

  • The immeasurable joy in feeling good!

We hope you can join us for the fun!
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