This is a morning workshop exploring the many uses of wild garlic. From simple pestos and soups to ways of preserving it to be used throughout the year with oils and butters as well as pickled and fermented wild garlic.

There will be some hands on elements to the course, specifically the making of a Wild Garlic Sauerkraut that you will make and take away with you in your own Kilner jar.

Wild Garlic fills woodlands and lines waterways throughout the spring and is generous in its abundance. Most chefs will have their fill of this fine plant throughout its short season and the morning’s workshop is designed to show you how we use it in the Glebe kitchen.

10:00 a.m. - 1:00 p.m. Wednesday, 26th February & 26th March 2025.

The workshop will end with a farmhouse lunch in the Glebe garden room.