Pickles & Vinegars Masterclass
With Rachel de Thample
Thursday 16th July 2026
We are delighted to welcome the renowned expert Rachel de Thample back to Pythouse Kitchen Garden for a special summer workshop, followed by a delicious Michelin Green Star lunch.
Discover the ancient art of pickling with Rachel, who will guide you through creating a range of garden-inspired preserves, with a particular focus on fermented pickles. You’ll also learn how to make your own vinegars using seasonal fruits, herbs and flowers.
Pickling is a wonderful way to preserve the season — offering not only vibrant, complex flavours but also natural benefits for gut health.
Begin the day with homemade pastries and fresh coffee before wandering through the Pythouse Kitchen Garden to harvest fresh ingredients. You’ll then join Rachel for a hands-on workshop, exploring techniques from lacto-fermentation to crafting homemade vinegars, and learning how herbs and spices can enhance both flavour and wellbeing.
You’ll create your own jar of pickles to take home, including a honey-fermented version inspired by the Pythouse beehives, and gain the confidence to use these techniques with seasonal produce throughout the year.
The day concludes with a nourishing, seasonal lunch prepared by the Pythouse chefs, shared around a long table with Rachel — an opportunity to ask further questions and enjoy tastings from her pickle patch. You’ll also leave with a recipe pack to continue your pickling journey at home.
RACHEL DE THAMPLE
Rachel de Thample is an award-winning author with over 20 years’ experience in food, health and sustainability. She teaches fermentation and seasonal nutrition at River Cottage, as well as at Petersham Nurseries and Daylesford.
Rachel was formerly Course Director of the Natural Chef diploma at the College of Naturopathic Medicine in London, Head of Food at Abel & Cole, and Commissioning Editor of Waitrose Food Illustrated.
She is the author of seven books, including Tonics & Teas and the award-winning River Cottage Fermentation Handbook. Her book Winter Wellness was a finalist for Best Cookbook. Rachel studied sustainable food systems at University College London and helped establish the award-winning Crystal Palace Food Market.
Her most recent book is River Cottage Bees & Honey Handbook, with her forthcoming title, The Fermentation Year (Bloomsbury), due for publication in September 2026.
DETAILS & BOOKINGS
Thursday 16th July at 9.30am
Places: £105 per person including coffee and pastries on arrival, a 3-hour workshop and a delicious ‘Eat The Plot’ three-course Michelin Green Star lunch.
Timings: Please arrive from 9.30am for coffee and pastries to start promptly at 10am. Workshop 10 - 1pm / Lunch 1 - 2.30pm
There are 14 places available.
Booking closes 1 week before workshop, allowing time to prepare materials.
Terms of Cancellation: 1 week cancellation time for a full refund.
Notes: We will supply all materials needed for this workshop, but you are welcome to bring your own knives for chopping should you wish to.
This workshop is going to be outside in the glorious Pythouse Kitchen Garden in our cosy outdoor kitchen, so please wear appropriate attire for the day.
Why not make a real day of it and stay the night in our wonderful shepherd’s hut?
More details here.