Hosted by Ross Forder, head chef at the Coach House.

Summer on the estate is abundant.

After a short walk through the walled garden, you’ll join Ross on the Gin Terrace for a practical workshop focused on preserving the best of the season.

You’ll cover salting, sweet preserves and pickling with vinegars, with clear demonstrations and time to get involved.

You’ll leave with jars to take home and the confidence to start experimenting in your own kitchen.

Light bites included. Please wear suitable footwear and advise of any dietary requirements when booking.

Full payment required on booking. Minimum eight guests required.