Winter Funland are the company behind the largest indoor and outdoor winter wonderland festival in the North West of England.
This year Winter Funland will be…
After a successful run of sold-out sessions throughout the summer, Hoxton-based bar and restaurant Cub are releasing a new set of dates for their Fermentation Masterclasses throughout the Autumn and Winter, with a festive twist.
In November and December Cub will host Festive Fermentation Masterclasses, which will be presented by one of the world's most prolific experts on the subject - Dr Johnny Drain. A regular Fermentation Masterclass will take place in October.
Held in its newly launched 'Cub Cave' situated underneath the restaurant, in November and December Cub will focus on two areas of preparation throughout the Christmas season; the ‘pre’ and ‘during’.
Pre-Christmas Fermentation Masterclass - 13th-14th, November.
These sessions will focus on how to create cheese board accompaniments, unique fermented sauces and even gift ideas
for friends and family.
During Christmas Fermentation Masterclass - 11th - 12th December.
These sessions will be centred on how to make the most of your leftovers including how to make roast turkey garum,
veg lacto-pickles and panettone miso.
The hands on, interactive classes will last approximately 2 - 3 hours and guests will learn and have the opportunity to make different types of ferments that they will then be able to take away in jars.
They will also enjoy a sample of the drinks and dishes from the Cub menu and preview items currently in development phase by the award-winning team.
The Cub Cave is a fermentation lab which serves as a dedicated prep studio, research and development centre which the Cub team use to create fermented ingredients. The creation of new flavours allows them to use ingredients which would otherwise be thrown away, bread destined for the bin is re-crafted into a delicious miso paste, and the rich and umami-forward flavours created by fermentation are perfect for creating more dynamic vegan and vegetarian food.
This work is led by Dr Johnny Drain, the chemist, writer, cook and consultant with a PhD in Materials Science from the University of Oxford. A go-to expert for chefs looking to find new approaches to cooking and develop new processes, he has previously advised the Argentinian
government on how to make better butter; helped set up an ice-cream company in Switzerland; and worked with the three-Michelin-starred restaurant Mirazur in France to develop a local goat butter for their menu. He also explores the future of food through his work co-editing MOLD Magazine, which examines the intersection of food and design.
Cub is a unique, luxury dining experience for guests by internationally renowned bartender Mr Lyan and Doug McMaster of zero-waste restaurant Silo. Their ethos is that luxury need not be wasteful, and their weekly changing, ingredient led menu is informed by sustainable supply and waste reduction, whilst the menu aims to blur the boundaries between food and drink.
Priced at £95 per person - tickets are available here.
Copyright © 2019. All rights reserved.