Elderflowers

Elderflowers really herald the start of Spring for me. Once their frothy flowers break and the fresh green leaves form a collar to show them off in their finery it is really inspiring to makes some preserves with them. And I don't even like the flavour of them but it is somehow a compulsion! If you have time really get up close to the flowers, note how they are formed, look at the dusting of yellow pollen - full of natural yeasts - and the tiny individual florets on their delicate stems, making up the whole flower head. If you have the patience remove these dainty flowers one at a time and lay them on kitchen paper to dry a little. Add them to a lemon and lime marmalade to create that wow factor or make a fresh sponge cake sandwiched with lime zest buttercream and dust the top with sieved icing sugar and the elderflower florets.

Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes

So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.

We look forward to meeting you and welcoming you to our preserving family

Rosie x