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This is a theory workshop with lots of pictures and it is recommended that you watch on a PC monitor rather than a phone screen if you can. The advantage of a Zoom course is that there is no travelling and you can drink as much coffee (or alcohol) as you want while you listen!Jenny […] |
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Our speaker, Martin Hole, farms at Montague on the wetlands of the Pevensey Levels in East Sussex. Part family-owned and part rented, the 300ha (740acres) organic enterprise provides a home to about 150 cattle and nearly 2,000 head of sheep, with a small diversification into residential property and a fledgling green tourism business. Montague is […] |
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This is a theory workshop with lots of pictures and it is recommended that you watch on a PC monitor rather than a phone screen if you can. The advantage of a Zoom course is that there is no travelling and you can drink as much coffee (or alcohol) as you want while you listen! […] |
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Learn the basics of making a simple salami and chorizo, from the stuffing, to the fermentation process, the curing, and ultimately turn your excess minced meat into a delicious shelf stable product that doesn't need refrigeration. Part of our food security and food independence series of workshops, this introduction to salami making will enable you […] |
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Learn the basics of raising free range "meat" chickens for home consumption. This isn't a case of simply eating your spare cockerels, but a workshop dedicated to rearing the types of birds that are specifically selectively bred for meat consumption. You can then produce your own free range chickens that you know have been truly […] |
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On our fun morning of pig keeping, you will learn about: The legislation that governs both the keeping and movement of pigs – and what this means for the pig keeper Selecting the right area within the smallholding to keep your pigs Options for pig housing, and for bedding Different types of fencing for keeping […]
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Do you ever feel that your garden needs a bit of help? Jenny Cloke is a keen amateur gardener but with never enough time to keep on top of things and she is not very good at long-term planning. Ron Welsh is a SFTG member who trained at Kew Gardens, lectured in horticulture for 25 […]
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Learn the basics of making a simple salami and chorizo, from the stuffing, to the fermentation process, the curing, and ultimately turn your excess minced meat into a delicious shelf stable product that doesn't need refrigeration. Part of our food security and food independence series of workshops, this introduction to salami making will enable you […] |