Saturday 23 September 2017
Learn traditional methods to make use of perishables from the hedgerow or garden, and how a housewife prepared for the winter. Using the museum’s Tudor Kitchen, the course will concentrate on the original recipes dating from the Tudor and Victorian era’s, together with an element of field identification of wild foods that are native to the local area, weather permitting. Seasonal fruits and berries will be transformed into leather, cheese and curd.
Lesley Parker has a BA (Hons) in history and has taught history and been involved in museum education in Sussex for the last 15 years, including at the Weald & Downland Open Air Museum. In her role at the Museum she interpreted the social history of the buildings for museum visitors, she is now a freelance Museum educator and food is one of her life-long passions.
Places are limited to 8 people.
Please bring with you:
Pen and paper!
A clean bottle with a screw lid
Two clean jam jars with lids
Suitable clothing for cooking and walking around the museum site (long trousers made from natural materials and no open toed shoes).
£60 per person, including tuition, teas and coffees.
The Museum café will be open for lunch-time snacks or alternatively participants can bring their own packed lunch.
The Weald & Downland Open Air Museum has over 45 historic building exhibits. It is also home to the award winning and innovative Downland Gridshell, which houses a conservation workshop and artefact store, and is also used for many practical courses. The Museum runs a full programme of courses in historic building conservation and traditional rural trades and crafts, along with MSc programmes in Building Conservation and Timber Building Conservation validated by the University of York. Please telephone for further details.
Please read our terms and conditions before booking.