Chilly, Chilly, Chillies

The ubiquitous chilli - it astonishing how this simple berry of the Capiscum plant has become so central to all of our foods.

As a child growing up over fifty years ago, I had never seen a chilli. They were unknown and unheard of to my Grandmother and Mother. As a young wife I started to experiment with adding some cayenne pepper to one or two things but it was a few more years before chillies were added to almost everything.

Today they are probably the most deployed spice, and aside from onions, the most commonly used ingredient

There are hundreds, if not thousands of varieties, every shade from yellow through to deep red and vibrant green, long and thin, short and round, tiny and not so tiny - and as many experts and growers to match

The heat is on a scale of negligible to impossible-to-eat and everything in between but what else will we discover about these useful berries?


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