Event Details
This autumn, Hoxton-based restaurant, Cub, will be hosting a festive version of their already wildly successful fermentation masterclasses, guests will learn to create their very own gift inspired or leftover saving fermented sauces and pickles, using seasonal and popular festive foods including brussel sprouts (controversial) and panettone.
The Fermentation Masterclasses will be held in CUB's newly launched 'Cub Cave' underneath the restaurant, with one of the world's most prolific experts on the subject of fermentation – Dr Johnny Drain. In each special class guests will be able to make treats for the Christmas table including fermented cranberry sauce and a plethora of other goodies.
This During Christmas Fermentation Masterclass will be centred on how to make the most of your Christmas leftovers. Yeah, there's a lot more to it than bubble and squeak, y'know. You can learn how to put your leftovers to good use – and give them a second lease on life – by learning how to make roast turkey garum, veg lacto-pickles and panettone miso.
The hands-on, interactive classes are suitable for all levels of experience and will last approximately 2-3 hours. Guests will learn about and make several different types of ferments to take away with them. They will also enjoy drinks and snacks from the Cub menu and preview items currently in the development phase by the award-winning team.
