Cherry Ripe

If you can get to the cherries before the birds then I take my straw hat off to you. I have trees in my garden but usually have to buy cherries to preserve

There are many varieties from a pale gold through blushed peachy- pink, crimson and then, my favourite, the almost-black. Their gloss and sheen make them almost irresistible and there is nothing quite like biting into that firm flesh and releasing the juice. Officially they are classed as a stone fruit, which is possibly their only drawback ( but even they have their preserving uses )

They have vitamins C, A and K ( please note that is almost cake) minerals and anti-oxidants. Why would you not eat them?

We will be looking at cherries nose-to-tail or stem-to-stalk or whatever. What else can make with cherries beside pie-filling?

Prepare to be surprised


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