MARKET TABLE - Theme: Fermentation

A journalist by trade, Rachel de Thample hasworked in the kitchens of Marco Pierre White,HestonBlumenthal and Peter Gordon before moving into food writing. She has written two books encouraging us to eat more veg:Less Meat, More Vegpublished by KyleBoksandFIVEpublished byEbury.A lifelong supporter of home-grown, local, organic food, she became Head of Food for the pioneering organic box scheme Abel & Cole, where she still plays a role. Rachel has also helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market and the Market Table.She currently teaches Preserves at River Cottage HQ in Devon, wild food cookery at Made in Hackney and is a contributing editor for both Locavore magazine and the Green Guide. Her passion and expertise lies in sustainable local food.Twitter@dethampleand on Instagram@dethample

Rachel de Thample

Sourdough baker Colin Wilkie-Jones will be joining us for this memorable meal inspired by both market produce and the magic of fermentation.
Learn how to make your own ginger beer and sauerkraut, preserve your own lemons, and go home with a pot of Colin's amazing sourdough starter so you can make your own batch of his marvellous bread (which we'll make and bake on the night).
Taste as you learn. So far, the menu's looking a bit like this:
Homemade blood orange ginger beer
Blushing beetroot & juniper sauerkraut, Foraged herbs & Homemade cheese with Hook’s raw milk
Slow-cooked hogget with smoked pears & bay (vegetarian/vegan option), Celeriac couscous with preserved lemon Colin’s amazing Crystal Palace sourdough, Smoked butter
Honey roast apples, Nutmeg yogurt cake, Date toffee
Spaces strictly limited to 14. Booking essential.

Antenna Studios

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MARKET TABLE - Theme: Fermentation

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MARKET TABLE - Theme: Fermentation

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