Discover the wonderful culinary world of vinegar with Angela Clutton, author of The Vinegar Cupboard.
Over this 3 hour session in our puropse built learning studio kitchen, Angela will teach you about the breadth of vinegars available – from wine vinegars, to rice vinegar and fruit vinegars. You will learn about their uses and history; and how to use vinegar to balance and enhance flavours.
Attendees will learn how to make vinegars infused with botanicals, flowers and herbs and take their own bottle of infused vinegar home. We will make one of the pickle recipes from the book to take home too – ‘Beetroot pickled with dill and orange’ or ‘Cucumbers pickled with hot spices, garlic and bay’ – as well as cook together a feast to enjoy together of recipes from The Vinegar Cupboard . Such as ‘Sweetly spiced carrot salad’; ‘Ricotta’; and mayonnaise. Each showcasing different attributes of how vinegar is such an essential ingredient.
Attendees will receive a signed copy of The Vinegar Cupboard within the ticket price.
The class will include;
- Information on types of vinegars, as well as their history and uses
- Tips on how to use vinegar to balance and enhance flavours
- An infused vinegar bottle to take home
- A signed copy of The Vinegar Cupboard
- Dishes to sample at the end of the class
- Recipes to take home
Infused vinegars with botanicals, flowers and herbs
Beetroot Pickled with Dill & Orange
Cucumbers Pickled with hot spices, garlic and bay
Sweetly spiced carrot salad, Ricotta, Mayonnaise
Open to all levels of skills and interests. This class is suitable for Adults 16 and over.
This class is part of our new monthly masterclass series and aimed at adults wishing to gain in depth knowledge on a particular subject. Top food writers, chefs and cooking teachers have been selected for the programme for their specialism in subjects ranging from international cuisine, to the botanical.
All classes are kept small with a maximum of 8 participants, and will be mostly hands on with an element of demo from the class teacher. They are always based on vegetarian produce, and take place in our learning studio kitchen space, which was created during the Museum’s renovation in May 2017.
Any profits from the series will be put towards the community side of our programme, such as working with local families, or our current collaboration with our local doctors surgery cooking with type two diabetes.
Angela is a food writer, food historian and professional cook. She has written on food and drink for publications including the Daily Telegraph, the Independent and Country Life; commercial clients include brands such as Doves Farm and Lurpak; and regularly writes for Borough Market for whom she is also a recipe developer, demonstration cook and host the hugely popular Borough Market Cookbook Club. Broadcast work includes being the featured food historian on BBC TV's Rip Off Britain, Food and Inside the Factory.
She is co-Chair of The Guild of Food Writers. Angela’s debut book The Vinegar Cupboard won the Jane Grigson Trust Award 2018 and was published in March 2019. More info at: https://angelaclutton.com/