DropWorks Distillery
Two medium, or one large cucumber
Half a green chilli (optional but recommended)
One teaspoon salt
One teaspoon sugar
250ml white wine vinegar
250ml water
One large sprig of dill
Place the water, vinegar, sugar and salt in a pan and bring to a boil. Once boiling, remove from the heat and allow to cool.
Cut the cucumber in half lengthways, remove the seeds, then cut into half-centimetre pieces.
Place the cucumber, dill, and half chilli in a jar and fully cover with your cooled vinegar solution.
Secure the lid on the jar fully and refrigerate for 24 hours, at which point the cucumbers will be ready to eat.
Come for the cheese, stay for the stories, and celebrate the best of British artisan tradition in an atmosphere rich with flavour and community.
This one-day course will allow you to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you will also gain a fascinating insight into the journey of a pig from farm to table.
Swap scrolling for a day packed with cooking and creativity this October half-term with The School of Artisan Food and the Harley Foundation.
