03 Sep Introducing: Foraging and Fermentation
Discover the ‘ancient arts’ of foraging and fermentation with Ana Frearson and Jane Fairman for OctoberFeast 2016.
Ana Frearson of the Cultured Kitchen runs culturing and fermentation workshops and sells her own fermented food and drinks products at markets in East Sussex. This OctoberFeast, Ana has teamed up with Jane Fairman, aka Hedgewitch: a wild foods specialist who also sells handmade food and drinks at local markets made with ingredients foraged on the South Downs.
Their first event, ‘A Foraged and Fermented Feast‘ is a six course, vegetarian, pop up supper in central Lewes. The menu includes locally foraged foods from the wilds of East Sussex and exciting edibles that have been lovingly fermented. Expect to sample some salty seashore plants such as kelp, sea beet, samphire and monks beard as well as wild mushrooms, crab apples and sloes. Leaving a little up to good fortune, Jane will go out on the day for “any extra delicacies” she can find.
Guests will be welcomed with a complimentary Gin and Elderberry Water Kefir Sling that Ana describes as “a mouthful in many ways”. This will be followed by a Chestnut Tea with Sourdough Crumb and Mace Bay Cream and a Crabapple and Blackberry Galette with Toffee Fool. Expect some surprise dishes in between, says Ana, “only for the eyes and tastebuds of those joining us for this unique dinner experience”.
The pair’s second event is a Foraging and Fermenting Day for which Jane will take you foraging in the morning around Landport Bottom. On your return you will enjoy a delicious foraged and fermented light lunch, and then sit back comfortably to learn all about the magic, mystery and history of fermenting with Ana.
A Foraged and Fermented Feast
A Foraged and Fermented Day