Ancient Techniques. Modern Mastery. From Fermentation to Koji and all inbetween. Nut-free, gluten-free, dairy-freeEasily adjusted to accommodate vegetarian, vegan and diets by request Are you passionate about reducing food waste, saving money and expanding your understanding of preservation? Following the success of our professional chef training days with Marcus Wareing and the Compass Group Forward Chefs, we’re delighted to offer this in-depth food preservation course to the public. Led by Colin Wheeler-James, this immersive day explores traditional and modern preservation techniques through demonstrations, tastings and practical sessions. The focus is on understanding processes, variables and decision-making, giving you the confidence to preserve ingredients safely, creatively and with maximum flavour. This is not an introductory course. The day is information-rich and intentionally demanding, best suited to those with a genuine curiosity about preservation and a willingness to engage deeply with technique and theory. If you enjoy asking why things work and leaving with a head full of ideas to test and develop at home, this course will suit you well. The Day at a Glance Preservation techniques, tastings and practical skills The course is structured as a series of demonstrations, tastings and practical sessions, allowing you to see techniques in action while also getting hands-on experience where appropriate. Throughout the day, Colin shares professional insights, troubleshooting tips and creative applications drawn from years of working with chefs internationally.The emphasis is on understanding why techniques work, not just how — so you leave able to apply them confidently in your own kitchen. What You Will Explore Techniques covered on the day may include:• Hot and cold pickling - Preserving ingredients in vinegar or brine to extend shelf life while developing acidity and flavour.• Fermentation and cultured foods - Using beneficial bacteria to transform flavour, texture and digestibility over time.• Preserving in oil and honey - Submerging ingredients to protect them from air while infusing flavour.• Smoking - Adding depth and preservation through controlled exposure to smoke.• Powdering and dehydration - Removing moisture to concentrate flavour and create long-lasting ingredients.• Flavouring salts and sugars - Infusing seasonings with herbs, spices or aromatics for versatile everyday use.• Infused vinegars and syrups - Creating flavoured liquids for cooking, dressings and drinks.• Koji - A cultured mould grown on grains, used to unlock umami and drive fermentation, curing and flavour development.• Miso - A fermented paste made using koji, salt and legumes or grains, prized for its deep savoury complexity. Content may vary slightly depending on seasonality and fermentation stages, but the focus is always on practical, transferable skills. Schedule of the Day 09:30 – Arrival and introductions09:45 – Series of demonstrations, tastings and practical sessions12:30 – Lunch13:00 – Further demonstrations, tastings and practical sessions16:15 – Depart About the Tutor As seen on BBC Marcus Wareing: Tales from a Kitchen Garden, Colin Wheeler-James is recognised as a leading voice in modern fermentation and preservation. He trains chefs internationally, encouraging a deeper, more creative approach to flavour, sustainability and whole-ingredient cooking.Practical InformationExperience levelSuitable for enthusiastic home cooks through to professionals looking to broaden their preservation knowledge.Group formatA mix of demonstrations, tastings and practical elements, with plenty of opportunity for discussion and questions.AccessibilityIf you have any accessibility requirements or need additional support to take part, please contact us in advance so we can ensure your experience is maximised. - FAQs How is the day structured? Courses are hands-on and interactive. Most recipes are prepared in pairs, with guidance and support available throughout. Guests with more experience may be gently encouraged to take their dishes further. Although many guests attend on their own, most cooking is done in pairs, which helps keep sessions relaxed and sociable. If working in a pair might be an issue for you for any reason, please contact us in advance and we’ll always do our best to accommodate where possible. Can you cater for dietary requirements? The key dietary details are noted at the top of each course listing, there may be other accommodations that we can make. Please let us know of ALL dietary requirements at the time of booking. We will always aim to accommodate where possible. Can children attend this course? Yes, children are welcome as full paying guests. Children under the age of 15 must be accompanied by a full paying parent or legal guardian, who remains responsible for them throughout the class. Young people aged 15–18 may attend without a parent or guardian. A completed parental consent form is required for all attendees aged 15–18. These courses are aimed at adults, and young people must be able to participate independently and behave appropriately without requiring additional supervision. Please indicate ages at the time of booking. Do I need to bring anything? Everything needed for the course, is provided. Guests will be emailed approximately one week before the event with any final information, including whether there is anything specific to bring or any changes to arrangements. For some courses, there may be food to take home. Where relevant, we recommend bringing containers, this will be noted in advance. What time will we eat? Meal times are often unconventional and usually take place towards the end of the class, once the cooking is complete. Throughout the session there will be tastings, and you’ll be encouraged to taste as you cook. Tea, coffee and biscuits are available throughout the day to help yourself. Schedules are illustrative and timings/content may vary slightly. End times are given as a guide only. As these are hands-on, experiential courses, timings may vary slightly depending on the size and pace of the group and the season. Is the course accessible? Accessibility needs vary, and we’re always happy to discuss individual requirements in advance. We have a portable ramp available and can allocate designated parking spaces where needed. Any adjustments are best discussed ahead of time so we can explore how to accommodate you wherever possible. Foraging sessions, will involve mixed terrain. Please contact us before booking if you have any accessibility concerns. There can be a lot of standing on hard floors, please contact us if you are concerned about this. There may be adjustments that can be made. Can I buy this course as a gift? Our courses make great gifts. When booking, you can also purchase:• a physical gift card sent by first class post• a physical gift card sent by second class post Alternatively you can simply print and present the booking confirmation. If undecided, you can purchase a monetary-value gift voucher, which can be redeemed online against this or any other course. What is your cancellation and rescheduling policy? We operate a strict four-week cancellation policy. Cancellations or requests to reschedule within four weeks of the course date are not refundable. However, bookings are transferable and someone else can come in your place, we just ask that you let us know. Please refer to our Terms and Conditions of Booking for full details. Can I be added to a waiting list for future events? If a course is fully booked or the date doesn’t work for you, please email us and we’ll notify you when new dates or related events are released. Even better still, subscribe to our newsletter and we will send sporadic updates or follow us on social media @GroundUpCookery for top tips, foraging and fermentation news and event details.
