Learn to ferment your Christmas leftovers with a masterclass centred on how to make roast turkey garum, veg lacto-pickles and panettone miso!
- Cub, 153 Hoxton Street, London, N1 6PJ
- 11/12/2019 to 12/12/2019
Book via tickettailor.com
Hoxton based restaurant Cub will be hosting a festive version of their already wildly successful fermentation masterclasses...
Taking place in their 'Cub Cave' underneath the restaurant, where you'll learn to create your very own gift-inspired or leftover saving fermented sauces and pickles - using seasonal and popular festive foods including brussel sprouts (controversial) and panettone.
The hands-on, interactive classes led by Dr Johnny Drain - the chemist, writer, cook and consultant - are suitable for all levels of experience and will last approximately 2–3 hours. You will take away everything you make with you and also enjoy drinks and snacks from the Cub menu.