Sunday April 26th | 1.30-3.30pm | 2 hour workshop
Join us for a hands-on workshop learning how to create your own delicious herbal ferment.
Learning: Your teacher, Hannah Walker will guide you around the herb garden to harvest seasonal ingredients and then return to our outdoor kitchen where you will be shown the simple yet magical process of how to make your own ferment. Discussions on seasonal eating, herbs and how ferments support health will be weaved throughout the workshop.
Take home: For this workshop we will be focusing on making a spring greens kimchi, using the abundance of wild greens and fresh herbs. Go home with a recipe, techniques and 2 jars of ferments.
Please bring:
Tea and coffee will be provided.
Concessionary prices: We have a limited number of concessionary prices, if you’d like to attend and cost is a barrier please get in touch
About Hannah Walker:
A passionate plant-based foodie and forager, Hannah moved to Totnes in October 2021 after previously working for the NHS in London as a paediatric dietitian. She leads plant-based cooking workshops, nature connection sessions and foraging and wild food cookery with a range of groups, including children and families and asylum seekers and refugees. She especially loves singing the praises of edible ‘weeds’, sharing about their folklore, nutritional and medicinal properties and of course their delicious culinary applications. You can find out more about Hannah and her other offerings on her website here.
Ticket price: £30
In the morning we are also running a 2 hour spring plant walk focused on plant identification skills. You are welcome to book separately here for that.
Please note:
As we are a small social enterprise we are unable to offer refunds unless made within 24 hours. Occasionally if we are able to sell your ticket we can offer a refund or swap your place for a later date.
Sunday April 26th | 1.30-3.30pm | 2 hour workshop
Join us for a hands-on workshop learning how to create your own delicious herbal ferment.
Learning: Your teacher, Hannah Walker will guide you around the herb garden to harvest seasonal ingredients and then return to our outdoor kitchen where you will be shown the simple yet magical process of how to make your own ferment. Discussions on seasonal eating, herbs and how ferments support health will be weaved throughout the workshop.
Take home: For this workshop we will be focusing on making a spring greens kimchi, using the abundance of wild greens and fresh herbs. Go home with a recipe, techniques and 2 jars of ferments.
Please bring:
Tea and coffee will be provided.
Concessionary prices: We have a limited number of concessionary prices, if you’d like to attend and cost is a barrier please get in touch
About Hannah Walker:
A passionate plant-based foodie and forager, Hannah moved to Totnes in October 2021 after previously working for the NHS in London as a paediatric dietitian. She leads plant-based cooking workshops, nature connection sessions and foraging and wild food cookery with a range of groups, including children and families and asylum seekers and refugees. She especially loves singing the praises of edible ‘weeds’, sharing about their folklore, nutritional and medicinal properties and of course their delicious culinary applications. You can find out more about Hannah and her other offerings on her website here.
Ticket price: £30
In the morning we are also running a 2 hour spring plant walk focused on plant identification skills. You are welcome to book separately here for that.
Please note:
As we are a small social enterprise we are unable to offer refunds unless made within 24 hours. Occasionally if we are able to sell your ticket we can offer a refund or swap your place for a later date.
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