Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

Rediscover some of the age-old techniques of food preservation and how they can create, innovate and inspire you in the kitchen. This class does come with a health warning: once you have acquired the skills of curing & fermentation, it will become addictive. 

A mixture of hands on and demonstration sessions, plus plenty of pre-made samples to taste. 

We will discuss and make a selection of the following: 

• Curing your own bacon/guanciale

• Gravadlax, pastrami-cured & beetroot cured fish

• Deydrating ferments & uses in cooking

• Cured egg yolk and uses

• Discuss garum & vinegars

• Make your own sourdough starter

• Relationship between foraging & preserving

• The advantages of preservation from a Chef’s point of view

• Show and tell nduja

Lunch and drinks will be provided. 

Apron provided.

Duration: 6 hours

Price: £120 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During the workshop, you will learn about the variety of fermented foods available, how to use them and the many health benefits these nutrient rich foods can offer.

This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments. 

You will learn how to make a selection from the following:

• Kimchi

• Kombucha

• Tepache

• Kvass - Rye or Beetroot

• Cultured Yoghurt

• Cultured Butter

By the end of the course, you will have the skills and knowledge to be able to make delicious fermented food and drink from the comfort of your own home. You will also take all your makes home.

We will provide aprons, all ingredients, packaging and recipes for you. A lunch with fermented products will be provided, as well as drinks throughout the day.

Duration: 4 hours

Price: £85 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.

After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.

We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.

Duration: 5 hours

Price: £95 per person, purchased via Harts Barn Cookery School.

Join your hosts, Rob and his great friend Alex McAllister-Lunt, Force of Nature Chef, for a refreshing spring walk in the foothills of the Malverns. Whilst taking in the stunning views, you will learn in depth some of the wild edible plants we come across, how to harvest them safely and sustainably, how they can enhance dishes and learn how to re-awaken your senses to the natural world. Recharge your wild spirit, and begin to restore the balance many of us lose in the hectic pace of what we call ‘life in the modern world’.

So why not join them on an outdoor experience that will awaken your senses. Learn new skills. Go home with a greater understanding of nature?

Our walk will end with a light forage inspired lunch crafted by Alex.

With over 20 years of foraging experience, Rob has a wealth of knowledge & passion for the outdoors that goes beyond what is edible, also covering natural history, folklore and preserving your wild harvest.

An interest in nature led Chef Alex into wild cuisine while working for an ancestral skills school, teaching game prep, wild cooking and fermentation amongst other things.

Alex and Rob met on a forage and instantly hit it off. Since then they have jointly curated an ongoing series of walks, events, vast forage and feast celebrations, as well as presenting seasonal fermentation classes and even facilitating wonderful wedding celebration experiences.

Please message Rob or Alex to arrange booking, provide any dietary requirements, and for any further details you would like about the event.

£45 per person (one child under 11 welcome to join us with with each paying adult)

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

Rediscover some of the age-old techniques of food preservation and how they can create, innovate and inspire you in the kitchen. This class does come with a health warning: once you have acquired the skills of curing & fermentation, it will become addictive. 

A mixture of hands on and demonstration sessions, plus plenty of pre-made samples to taste. 

We will discuss and make a selection of the following: 

• Curing your own bacon/guanciale

• Gravadlax, pastrami-cured & beetroot cured fish

• Deydrating ferments & uses in cooking

• Cured egg yolk and uses

• Discuss garum & vinegars

• Make your own sourdough starter

• Relationship between foraging & preserving

• The advantages of preservation from a Chef’s point of view

• Show and tell nduja

Lunch and drinks will be provided. 

Apron provided.

Duration: 6 hours

Price: £120 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During the workshop, you will learn about the variety of fermented foods available, how to use them and the many health benefits these nutrient rich foods can offer.

This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments. 

You will learn how to make a selection from the following:

• Kimchi

• Kombucha

• Tepache

• Kvass - Rye or Beetroot

• Cultured Yoghurt

• Cultured Butter

By the end of the course, you will have the skills and knowledge to be able to make delicious fermented food and drink from the comfort of your own home. You will also take all your makes home.

We will provide aprons, all ingredients, packaging and recipes for you. A lunch with fermented products will be provided, as well as drinks throughout the day.

Duration: 4 hours

Price: £85 per person, purchased via Harts Barn Cookery School.

Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.

Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.

I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.

During the workshop, you will learn about the variety of fermented foods available, how to use them and the many health benefits these nutrient rich foods can offer.

This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments. 

You will learn how to make a selection of the following:

• Kimchi

• Sauerkraut

• Kombucha

• Fermented Tomato sauce

• Fermented chilli sauce

• Lacto-fermented seasonal vegetables

By the end of the course, you will have the basic skills and knowledge to be able to make delicious fermented food as a start on your fermentation journey. You will also take all your makes home.

We will provide aprons, all ingredients, packaging and recipes for you. Drinks throughout the class.

Duration: 3 hours

Price: £60 per person, purchased via Harts Barn Cookery School.