As the hedgerows and gardens burst back to life, join us for an afternoon workshop exploring the culinary possibilities of spring. Guided by the Glebe House team, you’ll learn how to capture the season for months to come.
We’ll explore the wild foods that define this time of year — nettles, wild garlic, seaweed— alongside ingredients from the garden such as rhubarb and spring greens. You’ll discover inventive ways to cook and preserve them, from traditional methods to simple dishes designed to be eaten on the day.
There will be some hands-on elements, including:
- Making your own Wild Garlic Sauerkraut to take home in a Kilner jar
- Preparing and rolling a green pasta dough (using nettles or wild garlic) for dinner
After the workshop, we’ll sit down together for a seasonal 3-course dinner in the Glebe garden room.
Includes:
- 3-course dinner and refreshments from the Glebe kitchen
- All recipes, notes and jars of your creations to take home
Monday, 13th April 2026 3:00 p.m. - 6:00 p.m.
