The workshop will explore historical flavours and styles, with a focus on cooking over fire. Participants will gain inspiration from the past to use in modern fire cookery.

This workshop is being led by Old Basing based fire chefs Chris and Karen from Berro Kitchen, who have taken inspiration from methods and ingredients used for centuries to create this hands-on, informative workshop. There is nowhere better to learn how people from the past prepared their food than Basing House, the historic site of one of the most significant battles of the English Civil War.

Sample menu for the day: Sourdough Nettle wild farmed flat breads with Wild Garlic, nettles and herbs

Cured and hot smoked test trout with Caper butter sauce

Whole venison haunch, seam butchered and grilled,
Served with rich barley and seasonal greens and sourdough, and parmesan crumb

Fire roasted Rhubarb, Low and slow spice rhubarb compote, charcoal infused sweet cream, rosemary shortbread and hazelnuts

Notes: All guests to state any allergies upon booking