Friday 25th October - Sunday 27th October 2024
Space is available on this event
This weekend will be led by Fiona Clapperton and Tilly Hogrebe. Both Fiona and Tilly are interested in how to preserve produce and foraged edibles. Fiona teaches preserving workshops and loves experimenting with recipes and techniques using whatever produce is available. Tilly runs SOS Wild Foods and does foraging walks and teaches people how to incorporate these into sauerkraut and other fermented recipes.
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Friday evening |
Introductory Talk |
Fiona and Tilly |
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Saturday morning |
Chutney and bread and butter pickle – 2 ½ hrs |
Fiona |
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Saturday afternoon |
Foraging and Sauerkraut – 2 ½ hrs ( break in between) |
Tilly |
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Sunday morning |
Fermented drinks and ginger bug ( 2 hrs) |
Tilly |
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Sunday afternoon |
Jam ( 2 ½ hrs) (With scones for tea) |
Fiona |
Fiona is part of the Trustlinks Team, a mental health and wellbeing charity, based in Southend. She has a great interest in preserving and cooking.
Tilly Hogrebe has a backgroud in the arts and in 2019 was named one of the 20 inspiring women leading in art and climate. She now works primarily outdoors, where she teaches foraging courses to children and adults.
Arrivals: from 3pm Friday - first meal is dinner at 7pm
Departures: 3pm Sunday
Costs: We have two rates for adults £100 (Basic Rate) or £125 (*Benefactor Rate), If you would like to camp then adults are £75 (Basic Rate) or £100 (Benefactor Rate). If you are able to afford the Benefactor rate this helps to support the work of Othona and enables us to provide bursaries to support those who cannot afford to come. Normal child rates apply (Child Rates).
We may be able to offer a bursary if needed. Please contact us to find out more.
*(Find out about our Benefactor Rate)
East End Road
Bradwell-on-Sea
Essex
CM0 7PN-CM0 7PN