Cure, Pickle, Preserve, Infuse.
PRESERVE is the first in our series of Sunday Symposiums, hosted by the Heads of The Mowbray Kitchen, Matt & Emma Tophill-Reed. A series of Sunday happenings designed to be a coming together of like minded folk to learn, create and take inspiration from the skills, wisdom and passions of others.
We’ve carefully curated a season of speakers to take us to another place, starting with The Masters of The Mowbray Kitchen!
“In the Mowbray Kitchen we love using preserving methods to add something special to our food. We’ve learnt a few tricks along the way, and through experiments of course!”
Matt & Emma will be sharing tasty techniques on curing, pickling, preserving and infusing, followed by a 'Ginfusion' making session and finally (everybody's fav) sitting down to try the goods!
Mowbray-made Focaccia & herb butter
Hot smoked salmon with dill creme fraiche & pickled fennel
Matt’s pastrami with dill pickles, mustard & fresh mayo
Simply boiled & buttered new potatoes
Salt Baked Celeriac & Chicory Salad
Jam Bakewell Tart & Clotted Cream