Autumn at Glebe House holds many possibilities — it’s the season of apples, wild mushrooms, hedgerow berries, roots, and the last of the summer’s bounty. This immersive afternoon celebrates the harvest through a mix of cooking, preserving, and fermenting techniques that capture the essence of this abundant time of year.
We’ll explore the many uses for apples — from jellies to juices, ciders, and vinegars. Together, we’ll make a batch of mincemeat for the festive months ahead and prepare a tarte fine for pudding with rough puff pastry you’ll make from scratch. We’ll also look at the principles of fermentation as we create a seasonal sauerkraut, and learn simple ways to preserve wild mushrooms. You’ll pick up a versatile chutney recipe that can be adapted to whatever produce you have on hand, and we’ll make a hedgerow cordial or liqueur, most likely using sloes.
Includes:
- 3-course dinner and refreshments from the Glebe kitchen
- All recipes, notes and jars of your creations to take home.
Monday, 5th October 2026 3:00 p.m. - 6:00 p.m.
