Get pickled with Chef Matt Briddon

You know that delicious, tangy-sweet, crunchy taste of pickled produce that makes your mouth water just at the thought of it?! That's what this workshop is about.

Course details

Join us as we learn the basic art of fermentation and pickling; Safe storage in optimal conditions; Natural flavour enhancers and sealing techniques to lock in all that nutritional goodness and avoid food waste.

Using quality natural ingredients and simple every-day techniques to preserve as much of the season's harvest at its very best.

You can't miss this workshop because...

Chef Matt’s informal teaching style will encourage and enthuse you with his infectious passion for preserving and pickling. A wonderful event to learn how to reduce waste, prolong seasonality and harness the natural goodness of your food - without any of the nasties, using only natural fresh products.

What you'll take out of this workshop

• Workshop presented by a Michelin awarded Chef Matt Briddon
• Great content that will inspire you to create simple pickling at home
• Welcome drink on arrival
• Taster menu of pickles, charcuterie, fresh sourdough and variety of tapas
• Included in your entry is a starter box of 3 x recipe cards, jars, pickling spices and produce to create your own at home
• 10% discount on all purchases of wine on the event evening

About Chef Matt Briddon

Head Chef at the award winning Iford Manor Café & Kitchen, Matt Briddon was one of the youngest holders of a Michelin Star in his early career at The Heathcote’s.

Originally from Derbyshire, his background and classical training taught him rigour, structure and precision.  His international career spanning over two decades has developed him into a chef with a passion for seasonality, careful sourcing and inventive menus, with a determination to avoid waste and capture the flavour of ingredients whilst they are at their best.

Having worked with some of the world’s great names (and after not a small number of hours of experimentation in his own kitchens!), he is today an expert in fermentation, charcuterie and bread making, amongst other talents.

Matthew was recently a judge at World Charcuterie Awards in London and is a recent recipient of a Chaîne des Rotisseurs Award of Excellence.