Delve into the mind of James from Shedletsky the pickling expert who is our guest chef at the November PBK and will be walking us through the process he uses to make his best-selling bread and butter pickles. 

You made the pickles... now what? James will be showing the 'nose to tail' of pickles and fermentation followed by creative ways of using other ferments and pickles in your everyday cooking. 

Meal is available as vegetarian or meat based, please add notes to your order or email us with dietary requirements including any allergies - athome@pingcoombes.com