We are all too familiar with buying ingredients all year round as we rely on international logistics. There are however, some treats that we cherish when they arrive as there is a context associated with them. The chestnut bomb explosions and smoke confetti that fills the air on a dark and silent night. That first bite into summer’s peaches ripened in Mediterranean orchards groves and ready to eat often displaces us to summertime of yesteryear. 
The headiness of wild garlic when it bursts into the spring air and assaults our senses with its hot and spicy complex aromatics.
Each season, we bring a range of the season’s ingredients to create a range of gourmet and country cuisines away from both predictability and expectations so that means no nut roasts or rhubarb crumbles! During the workshop we also experience some of the very freshest seasonal produce; premium olive oils only a few weeks bottled, noble grapes to produce ice wines, heritage tomatoes, sweet lemons and blood oranges from the foothills of Vesuvius.
Places are restricted on each season.
