for beginners and professionals at Jane’s workshop, Gilbert’s Corner, Baltonsborough
Fermented
Foods What is fermentation? Fermentation refers to foods that are produced or preserved by the action of microorganisms. T e process of fermentation promotes the growth and life cycle of good bacteria which transform the fl avour and shelf life of ingredients. Kimchi, sauerkraut, tempeh, kefi r grains and kombucha are all examples of fermentation.
Liam Says: Scandinavian food has been infl uencing professional kitchens for the past few years and with winter months getting colder, we will have to preserve and cure a lot more in our larders. T e late summer and autumn harvest will, and should, be used more carefully so we can keep the nutritional benefi ts of our produce and enhance the fl avours as well. Fermenting is a great way to do this. Processed food is increasingly frowned upon due to its negative impact on our health. However, if these products are substituted with fermented foods, you’ll get the benefi ts of increased probiotics, which are not only good for the palette but also help improve the immune system.
Naked Foods What are naked foods? A nutritional approach to food that is centred on whole, unprocessed or minimally processed whole foods, including vegetables, fruits, whole grains, seeds and nuts.
Liam says: I always had the perception that ‘naked food’ was a bit of a fad that would come and go. However, at the 2018 Feast Festival, Phil Howard of Elystan Street created a starter of cashew nut hummus with roasted vegetables, light curry sauce dressing, nut milk and lime. It was a gluten free, vegan dish that could be adapted to be ‘naked’ and the dish was a real eye opener for me. T e lack of cooking helps to preserve nutrients and vitamins which has massive health benefi ts. T is trend started in California for the purposes of ‘healthy eating and wellbeing’ and I think it’s going to be even bigger in 2019. A lot of chefs will frown on this trend, as many will see it as being ‘lazy’. But with minor adjustments and smart planning, it can yield amazing and healthy results.
Learn the Art of Chocolate Making
One day Chocolate Making Courses
I would highly recommend this course to chefs and to anyone who has an interest in chocolate, no matter how little skill you
have in the kitchen. Jack
Tailor-made course for 12-16 people run by Jane Swayne and craft expert, Izzie Ellerby.
Spend a celebratory day sipping prosecco with friends, making your own delicious chocolates, gorgeous wedding favour boxes and personalised
bunting. Call for prices and more information.
From Kosovo to Chocolate. An Unlikely Journey. Talks & Demonstrations
A fascinating and entertaining talk and demonstration learning about and Jane’s unlikely transition from charity work in Kosovo to chocolate making in Somerset.
To book, contact us on the details below
Glastonbury, Somerset 01458 851253
www.gilbertandswayne.co.uk
FOODLOVERMAGAZINE.COM | 45 HEAD CHEF, THE PIG near BATH
Alternative Hen Party idea!
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