Fermentation, Fats & Wild Day Courses
Learn new skills with our Roth Bar & Grill experts.
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Advanced Charcuterie including Salami
Monday 14th October, 10am – 3pm
Taking a more advanced look at charcuterie to explore cultures and fermentation. We will discuss at length the process of salting and fermentation of salami as well the exploring various methods of home drying. After lunch we shall create various flavours of salami using locally foraged ingredients.
Mushroom Foraging with Wild Resources
Monday 21st October, 10am – 3pm
An introduction to edible and more importantly poisonous fungi. Perfect for the novice, this course will teach the very basics of identifying a range of edible fungi with in-depth knowledge and learning of family, seasons and the habitat.
Truffles with Wild Resources
Monday 18th November, 10am – 3pm
Love them or hate them, if you join this course you will probable agree there isn’t anything quite as amazing as the taste of fresh truffles. Much myth and secrecy surrounds the world of truffle hunting and for good reason – they’re incredible difficult to find and often worth a lot of money. We hope to shed a little light on how, where and why they grow and aim to demonstrate how we go about finding them. However the days hunt goes, we will enjoy a truffle feast cooked over fire showcasing one of our countries finest wild bounties.