In this masterclass Rachel de Thample, award-winning author and fermentation expert from River Cottage, celebrates this revered ingredient with an array of fermented delicacies.

Just one teaspoonful of honey – a mere 5g measure – is the lifetime’s work of a dozen bees. Considering their daily forage during a short lifespan – each bee tapping nectar from hundreds of flowers across a vast and varied landscape and heaving it back to the hive to create those drops of gold – it’s possible we take honey for granted. The magic trick is to apply honey in a way that makes it matter more.

Come along to this wildly unique workshop where you’ll learn how to make:

• A honey-fermented sweet chilli sauce

• Honey-fermented ketchup with wild mushrooms

• Homemade honey vinegar

• Bee’s wax ferments – including strawberries and butter

You’ll also get a taste of other local honey-fermented treats made by Rachel and learn lots of fascinating facts about bees.

Rachel’s new book is the River Cottage Bees & Honey handbook and her previous book River Cottage Fermentation makes her the perfect candidate to marry one of the most desired ingredients with one of the most popular and nutritious ways to preserve food.

When booking, please ensure you inform us of any dietary requirements.

Please arrive 5-10 minutes before the start of the session to allow time to sign in.

Make sure to purchase a ticket to the Festival as well as your Masterclass ticket.