NIA 7056


In this intensive class, you’ll pick up tricks to transform ordinary ingredients into extraordinary jams, chutneys, relish, pickles and ferments – all while giving them a longer, tastier life.

Learn the art of drying, preserving, fermenting, bottling and pickling including essential basics like temperature at the significance of pectin. By the end of the class, you’ll walk away with a batch of persevered goods such as relish from overripe tomatoes and sauerkraut from leftover cabbage.

Taking this one-day masterclass will arm you with the sustainable skill of make something delicious from foraged freebies and would-be food waste found in your cupboards and home garden.

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Steven Lamb

Steven Lamb

Culinary Guru

Steven Lamb is an award-winning author, culinary consultant, teacher and presenter. After a background in media, Steven’s food career began nearly 20 years ago, and in that time, he’s built up an extensive knowledge of food and a winning reputation on the culinary scene. With a natural talent for live hosting and interviewing, you’ll often find him at the best food shows and festivals - leading cookery demonstrations or hosting celebrity chefs.

Products you'll typically make

  • Adobestock 323498545 Piccalilli
  • Adobestock 522093907 Fruit leather
  • Preserves Pickles Fermentation Course Seasonal jams
  • DSC00714 Processed Sauerkraut
  • Adobestock 167549437 Seasonal chutneys
Adobestock 607244993

Course run-down

10.00 - Morning session: We’ll kick off the day with an introduction to the techniques of preserving before beginning the process of making a seasonal jam – learning how to recognise the right temperature points and how pectin is key to the process.

Next, we will make a chutney where you’ll be encouraged to get creative. And finally, before lunch, we’ll show you how to turn dry ingredients into a delicious fruit leather. 

1.30 – 2.15: Lunch 

Afternoon session: In the afternoon, we’ll move on to making jars of pickles, a tangy piccalilli and a sauerkraut which all harness the use of salty brines and vinegars. By the end of the day, you will have a small batch of preserved goods to go home and fill your cupboards with.  

4.30: Head home armed with methods and a digital book of recipes to continue your practice!

Skills covered

  • Drying
  • Preserving
  • Fermenting
  • Bottling
  • Pickling
  • Curing

What you need to know

Getting here

Our state-of-the-art training facilities are situated behind the Wyatt Stand at the iconic Edgbaston Stadium in Birmingham. The venue is all on one level and easily accessible from every area of the stadium.

Xcelerate Regional Skills & Community Training Hub, 
Edgbaston Stadium,
Edgbaston Rd,
B5 7QU

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Preserving, Pickling & Fermenting with Steven Lamb

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