This masterclass shows you how to pickle, preserve and ferment your way through the last of the summer’s produce and keep your larder stocked up with vibrant, intense and easy-to-achieve flavours in time for root veg season (which, let’s face it, can get a little dull after your seventeenth roasted parsnip).
With sustainability firmly on the agenda we know that it takes all of us to change our ways in order to lessen our impact on the environment within the events industry.
As the countdown to the festive season kicks off, we’re already daydreaming and drooling over our latest Christmas menu. The talented Carousel chefs have been busying themselves creating a deliciously new menu to suit any holiday fête, from formal sit-down dinners to canapé parties…
No, we’re not talking about the kind of dried flowers you get after forgetting to water the Peonies you bought on Colombia Road last weekend… We’re talking elegant pampas grasses, delicate Linum and colourful little Craspedia. And here are three reasons why we can’t get enough of them…