JANUARY WORKSHOPS AT COOMBESHEAD FARM

We will be running two extensive workshops at the farm in the new year - find out more and book your place below for:
TWO DAY BREAD WORKSHOP: 26th & 27th January
TWO DAY FERMENTATION WORKSHOP: 31st January & 1st February
TWO DAY FERMENTATION WORKSHOP: 2nd & 3rd February


TWO DAY BREAD WORKSHOP

Saturday 26th - Sunday 27th January 2019

Coombeshead Bakery is running an extended bread workshop in January! Over two days, we’ll be going in-depth on all things naturally leavened: covering country sourdough, poolish-risen baguettes, danish style rye, all the while playing with different techniques of scalding, sprouting and porridges to build flavour. We’ll guide you through the complete process from maintaining your sourdough starter, to proving, shaping and baking your loaf, all in the setting of our production bakery.

You'll be sent home with the fruits of your labour - baked loaves, something to bake when you get home - and the tools for the job, including a scraper, banneton, recipe booklet, and a little pot of sourdough starter to look after at home.

A limited number of residential tickets are available if you would like to stay in the guesthouse. The ticket will include your workshop place, and dinner, bed and breakfast on the 26th.

Please note, you may buy a day only place on both of our January courses, which includes the 11am - 5pm class and lunch, or a single or double occupancy residential ticket, which also includes dinner and accommodation on your first night. Please see the course outline and purchase options at the bottom of the page.


TWO DAY FERMENTATION WORKSHOPS

Thursday 31st January - Friday 1st February 2019
Saturday 2nd February - Sunday 3rd February 2019

We’re delighted that former Head Chef of Coombeshead and all round fermentation wizard Rose Greene will be paying us a special one off visit to share her knowledge via two fermentation workshops.

Rose has been exploring the wonders of fermentation for many years, putting practical knowledge into action in a number of internationally renowned restaurants. She also collaborated with the microbiology department of the university of Antwerp to gain a better understanding of the science behind her ferments. Concerned with our food system, back home in Ireland Rose has recently created 4hands food studio along with her partner Margaux. They will not only produce fermented foods, but aim to empower people to ferment at home through workshops, as well as holding events to highlight small scale organic producers, cooking food as nourishment.

Rose’s fermentation course will cover:

Drinks – including kombucha, water kefir and ginger beer
Looking at the art of making naturally fermented sodas, loaded with beneficial bacteria, teaching you the understanding of these techniques so you can experiment with a range of different flavours at home.

Vegetables – including sauerkraut, kimchi and fermented juices
Traditional ferments are seeing a well-deserved revival thanks to the growing number of studies supporting their numerous health benefits, coupled with the fact that they are delicious and can be easily added to any meal to give intense flavour and nutritional boosts.

Dairy – including milk kefir, butter and fresh cheese
In a time of a growing number of intolerances, learn how to transform this nutritious stable food, making it more digestible and delicious, while also respecting the nature of what dairy truly is.

Pre digestion – including sprouting
In the last 2 generations we have seen significant changes in how food is produced, seeds and breeds of animal are not as they once were, the basic nutrition in many foods is significantly diminished, with a focus on pre digestion, we look at techniques which help to make foods more nourishing, and teach you how to add them to your diet.

Lunch both days will be made by Rose and include many of the techniques you have learned about, as well as our own house sourdough. You’ll be sent home at the end of your course with Kilner jars containing your creations, and instructions on how to maintain your ferments.

A limited number of residential tickets are available, if you would like to stay in the guesthouse and have a farmhouse supper cooked by Rose. The same class programme will be run across both two day courses - please select your option carefully below.


COURSE OUTLINE

Both our bread and fermentation two day workshops will follow the template below:

RESIDENTIAL COURSE ATTENDEES:
£425 single ticket / £740 double or twin ticket
(Including 2 day workshop, dinner, bed and breakfast for one or two people)

Workshop Day 1
Arrival 10-10.30am to check in.
Workshop 11am - 5pm, including lunch.
Dinner 7.30pm

Workshop Day 2
Breakfast 8.30-10.30am
Workshop 10.30am - 5pm, including lunch.
Checkout 5.30pm

NON-RESIDENTIAL COURSE ATTENDEES:
£250 per person

Workshop Day 1
11am - 5.30pm, including lunch. Arrive 10.30am for an 11am start.

Workshop Day 2
10.30am - 5pm, including lunch. Arrive 10am for a 10.30am start.

If there are no residential places available, or you need help finding accommodation for the night before the workshop starts please don't hesitate to get in touch on bookings@coombesheadfarm.co.uk


Two Day Extended Bread Workshop - 26th & 27th January 2019
from 250.00

This extensive bread workshop will allow you the time to really increase your knowledge and practice of baking.

Please note, you may buy a day only place on this course, which includes the class and lunch, or a residential ticket, which also includes dinner and accommodation on day one. Please select your option below.

Ticket type:
Quantity:
Add To Cart

Two Day Fermentation Workshop - 31st January & 1st February 2019
from 250.00

Build your knowledge of fermentation on this special two day workshop run by Former Head Chef of Coombeshead Rose Greene on Thursday 31st January and Friday 1st February.

Please note, you may buy a day only place on this course, which includes the class and lunch, or a residential ticket, which also includes dinner and accommodation on day one. Please select your option below.

Ticket type:
Quantity:
Add To Cart

Two Day Fermentation Workshop - 2nd & 3rd February 2019
from 250.00

Build your knowledge of fermentation on this special two day workshop run by Former Head Chef of Coombeshead Rose Greene on Saturday 2nd and Sunday 3rd February.

Please note, you may buy a day only place on this course, which includes the class and lunch, or a residential ticket, which also includes dinner and accommodation on day one. Please select your option below.

Ticket type:
Quantity:
Add To Cart
 

 Pickling with Kilner jars, © Charlie McKay

Pickling with Kilner jars, © Charlie McKay