Hosted by Coach House Head Chef Ross Forder.

A hands on morning from garden to table.

Begin with a guided walk through the two acre walled garden to see what’s in season, before returning to the Gin Terrace where Ross will lead a practical preserving session.

You’ll learn the fundamentals of salting, making a basic pickle and preparing sweet preserves using seasonal produce. The focus is on skills you can use again at home.

Guests will leave with preserved garden treats and recipe cards.

Light bites will be served during the workshop. Lunch can be booked separately at the Coach House. Please advise of any dietary requirements when booking.

Full payment required on booking. Minimum eight guests required.