Join us this April for our first Spring Forage, Pickle & Preserve Workshop, hosted by Coach House Head Chef, Ross Forder. With the gardens in full bloom, it’s the perfect time to explore the art of preserving; learning how to make the most of seasonal abundance so you can enjoy it through the winter months ahead.

After a tour of our two-acre walled garden, you’ll head back to the Coach House, where Ross will guide you through salting, pickling, and sweet preserves. A hands-on way to celebrate our estate-to-plate ethos and pick up a new skill. You’ll leave with a selection of preserved garden treats and recipe cards, plus plenty of inspiration for your own kitchen. Light bites will be available, and if you fancy making a day of it, you can book a table for lunch at the Coach House afterwards.

Please note, lunch is not included in the workshop and please inform the team of any dietary requirements upon booking. Be sure to wrap up warm and wear outdoor footwear for the tour of the garden.