About the course

With zero-waste restaurants soaring in popularity, chefs are increasingly looking to apply a ‘leaf to root’ approach to their plant forward menus.

In this practical and engaging workshop, chefs will understand the principles of sustainable, responsible and safe foraging for natural ingredients, such as seasonal fruit, nuts, leaves, roots and fungi.

Using these ingredients, chefs will learn the basic skills and concepts to develop both short and long fermentations to preserve seasons and advance their recipe bank.

Developed and delivered in partnership with Ground Up Cookery School.