Cheese making workshop - Yoghurt, butter, fresh cheese and Focaccia

Slowing down and making things from scratch is one of life's simple pleasures. In this hands-on workshop, you'll learn how a few basic ingredients can be transformed into everyday kitchen staples, giving you more control over what goes into your food while helping you to reduce waste. It's a chance to reconnect with the process, embrace simplicity and take home practical skills you can use every day.

In this class, you'll learn how to make the creamiest, dreamiest ricotta, yoghurt, labne, marinated labne, cultured butter and a simple hard cheese 'ricotta salata' for you to mature at home. We'll also explore creative ways to use the leftover whey, ensuring nothing goes to waste. To finish, I'll show you how to incorporate our freshly made cheese into a shared lunch, celebrating the flavours of the season and the satisfaction of food made by hand.
Fig leaf wrapped, baked ricotta
Whey and potato focaccia with cultured butter
Anchovy butter
Marinated labne with sumac tomatoes and pickled rhubarb
Seasonal salads showcasing produce from Little Trochry farm
Whipped ricotta with strawberries and honey
Whey fermented sodas
I recommend you arrive hungry!