20th-21st October 2018
Perhaps every culture in the world has traditional methods of preserving food for lean times. This is a weekend to learn from each other, share recipes from round the world and make seasonal pickles and chutneys to take away. Besides European enthusiasts, we hope to have Sudanese and Kurdish experts on hand.
For those who can afford it, £50 for the weekend, which can include a night’s stay at Hill House. A further donation will help to pay for those who can’t afford it. If you would also like to stay on Friday night 19th October, let me know. For more information, send email here.