Good Gut Feelings
While Paula loves creating and experimenting in her kitchen, finding new fusions of foraged and surplus produce, a key part of Get Pickled is her fermentation workshops.
An inveterate learner- herfather says she cannot take on any new hobby or skill without treating it as a Masters degree or a PhD – Paula is a natural teacher and has a passion for passing on her knowledge and spreading the word about fermentation and preserves. The start of the pandemic focused Paula’s mind on waste – 30 per cent of allfood in the UK ends up in the bin – and making the most of produce that is readily available. It also gave her the time and opportunity to get creative in her own kitchen. “Right from the start, Get Pickled was a collaborative space,” says Paula, “with people helping me with the first batches offood. Everyone was really interested and wanted to learn the techniques involved. I love sharing with people and teaching – the workshops just evolved from there.” At the moment she offers three themes, but she is curating new courses for later in the year.
Foraging and Fermenting This seasonal course is run from April to September and is a collaboration with the foraging expert Samantha Williamson. Up to eight people set off from Paula’s house in Frome to forage for nature’s bounty before returning to Paula’s kitchen to learn how to use the foraged food in pestos, pickles and chutneys. The course, which is £60 per person, lasts three hours, and includes a light lunch of fermented foods.
“People love the seasonality of this course and the excitement of finding food they can use in the fields,” says Paula.
Her aim was to lock in the goodness of vegetables in summer that would make them tasty and nutritious in winter. What started as a pastime quickly became a passion
Introduction to fermenting
Up to 16 people can join this introductory two-hour course, in which Paula explains the basic fermentation techniques and why it is a great way to wage war on waste and benefits both your wallet and your gut health. The £50 course includes drinks, fermented snacks and the jar you need to ferment your produce.
Fermented condiments
Paula’s third course shows participants how to make fermented condiments, ketchups and sauces. The two-hour £50 session is for up to 16 people and includes drinks, fermented snacks and the jar you will need to make your condiment.
Bespoke workshops
If you are interested in attending a workshop with a group offriends or colleagues, please contact Paula to cook up a plan. In the past, she has run special courses for a hen party and for a birthday celebration. Contact her on [email protected]
