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Pick, Preserve & Present – a Chef’s Guide to Extending the Foraging Season
14 September 2022, 2:30 pm - 3:30 pm
FreeMorag Hamilton a Development Chef at SRUC will present a range of store cupboard ideas around foraging to preserve – from seasonal cordials to swapping ingredients to reflect the year and preserving so you can taste summer in the winter.
This is essentially about making foraged foods more user friendly for the chef by creating longevity – foraged in January to use in November. Adding different colours and flavours to the plate, using wholesome and sustainable ingredients that link to current consumer interests.
Online Zoom event.
