We value all of the produce that comes through the kitchen and practise a circular food system within our space, ultimately this means we end up with a fridge full of scraps that we want to find a home for. We turn these into things that will feature across our menus from our soft drinks to sandwich fillers.

Hospitality worker friendly edition! The same as our Sunday class but on a Monday (the hospitality industry’s weekend…) and with more chat available for how you could apply what you’ve learnt to your bar or kitchen.

In this workshop we’ll give you the tools, tricks and methods to start you on your own circular kitchen journey.

We’ll talk about and taste different types of fermented soft drinks before teaching you how to make each one yourself.

You’ll leave the day with kefir grains, a kombucha scoby and 4 jars of ferments to take home and care for.

During this class we’ll make:

• Kvass

• Tepache

• Water Kefir

• Kombucha

Because of the nature of kvass, it’s not suitable for anyone with a wheat or gluten allergy, if you are still keen to participate in the workshop then you’d be welcome to still join but unfortunately this drink is not for you.

There are limited spaces available on each day so if you’d like to book in to come along, head over here to get yourself a spot.