Preservation Workshop: Autumn Bounty

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22-383 Preserving Workshop: Folkloric Food Daphne Lambert

Interested in booking one of our courses? Call our office on 01453 759 034

Sun 22Oct

Maximising nutrition, minimising waste with the autumn harvest

Facilitator: Daphne Lambert

Autumn Bounty brings you a day of sharing food stories and simple methods of preservation that have been passed down through the generations. As we edge towards the winter there is still an abundance of fruit and vegetables to preserve. During the day Daphne will show you how easy it is to have a store of delights for the still dark months.

Event time: Sun 22nd Oct 2023 at 10:00am - Sun 22nd Oct 2023 at 4:00pm

At a Glance

  • Stories behind food
  • Key preservation techniques
  • Healing properties of food

Participants will Gain

  • Knowledge of immune support foods
  • Imaginative ways to use seasonal produce
  • An understanding of fermentation, dehydration & tonics
  • Ferments and tonics to take home

Every food tells a story and there will be many to share as we look at ways to preserve the abundant autumn harvest including apples, cabbage and mushrooms. It will be an inspiring, fun-packed day.


There are endless strands of folklore associated with apples. In Celtic lore, the apple represented Mother Earth and her abundance. At Lammas gatherings, cider was always drunk and wassailing practised in Britain for centuries. This is the ancient custom of visiting orchards in cider-producing regions and singing to the trees to encourage good crop production. Daphne will show you how to make apple cider vinegar and the myriad of beneficial ways you can use it.


Cabbages have been an integral part of our food culture for over 2,000 years. Coleworts, the wild form of cabbage, were first used as food in prehistoric times. The ancient Greeks cultivated the wild cabbage and developed several varieties. Similarly, the Romans probably introduced cabbage to Britain. Honouring our culinary collaboration with microbes, you will make two incredible cabbage ferments.


Mushrooms have been used for food, medicine and spiritual enhancement since early times. Mushrooms are the fruiting bodies of some fungi, some are deadly but many of the edible ones are very nutritious. Daphne will show you how to grow shiitake mushrooms from East Asia and the different ways you can preserve them as food and medicine

"...full of very practical knowledge... Every detail was thought through and we felt held, inspired and nourished"

What Our Participants Say

“Thank you for a marvellous experience. You created an amazing day. The food was superb and we all learnt so much.”
"Daphne demonstrates her extensive skills with confidence, attention to detail and humour. I strongly recommend her courses."
"I really enjoyed my experience on courses with Daphne Lambert. She is an excellent teacher who shares her thorough, up to date knowledge about nutrition and the impact of our food choices on the planet. "
"You are an inspiration - I have learnt so much"

Price Options

£115 Day Ticket


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Practical Information

Please bring an apron and comfortable shoes are you may be standing for much of the day and a notebook and pen.
Equipment to bring: 1 medium-sized, sharp kitchen knife; 2 x 0.5 litre Clip Top Kilner Jars with rubber seal (not screw-top)

Price includes delicious lunch and refreshments.

Registration from 9:00am for a 9:30am start. Course finishes with tea and cake at 4pm.

Daphne Lambert

Daphne Lambert is an eco- nutritionist, chef and author, who has cooked, studied, taught & written about food all her adult life. She was the co-owner and chef of an organic restaurant for 30 years and at present is co facilitating an innovative forest food garden elective at the University of Sussex. Daphne is the founding member of Greencuisine Trust, a charity that focuses on building ecological food cultures. The charity runs inspirational programmes, projects and events cultivating the food knowledge and skills that enable people to take charge of their own health, eat well and look after the planet.

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