Fab Ferments & Healthful Decadence for the Festive Season

Looking for inspiration for the festivities? This fun, lively workshop and tasting day shows you how to make an extensive range of beautiful foods for the festive party season, Christmas, New Year and everything in between. Weaving Janice’s expertise in fabulous ferments alongside her own nutritional and culinary backgrounds, Sonnda has created a sublime five-course menu that will tantalise the taste buds of fermentation fans and foodies alike.

Packed with festive cheer, inspiration, innovative recipes, health info, culinary tips and pro tricks of the trade, it’s the perfect day out for anyone who loves great food but also wants to enhance their health and wellbeing.

Course format

Working through the menu from start to finish, you’ll taste each item, learn how to make it, get hands-on for key techniques (including how to pipe like a pro!), and take away all recipes. After preparing and decorating your own mushroom tartlets, you’ll sit down to enjoy them as part of a fantastic 3-course lunch.

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Drinks and nibbles

Clementine Prollini
A probiotic take on the Bellini, ft clementine kombucha and naturally ultra-low-sugar sparkling wines

Mulled wine kombucha

Clementine & passion fruit water kefir/non-alcoholic fermented options

Activated roasted anti-inflammatory nori turmeric cashews

. . .

Marvellous mushrooms: Two ways

One magical ingredient, fermented mushrooms, taken in two directions. From the quick and simple to the ultra-sophisticated:

Fermented mushroom terrine

Mushroom tartlet
Activated walnut, sprouted buckwheat and bay pâte brisée*, fermented mushroom crème, micro chives

With festive red cabbage kraut

. . .

Chestnut, chocolate and rosemary torte

Chestnuts, 90% chocolate, cacao, activated almonds, rosemary

. . .

 Cheeseboard

A selection of fermented goodies to enliven any cheeseboard. Items TBC but likely to include: fizzing grapes, fermented crudités, fermented cranberry relish, fermented fig chutney

. . . 

Petit fours and coffee

Probiotic chocolate bark
Dear Green coffee kombucha
Juniper winter ‘five-spice’ hot chocolate shots

. . . . . . .

Menu created by Sonnda Catto

Showcasing Urban Catch micro herbs

All recipes are gluten-free, grain-free, dairy-free, sugar-free, vegetarian and vegan unless specified otherwise
*Contains egg, vegan option available

Who is this course for?

This course is ideal for anyone who:

  • Simply loves food

  • Wants to up their game in the kitchen

  • Wants to improve their health
    Your gut affects every system of your body: digestion, brain function, metabolism, hormones, sleep, skin. This course will be of benefit whether you have an ailment of one of these systems, or simply want to optimise your overall health and wellbeing.

  • Has dietary restrictions but isn’t prepared to compromise one bit on enjoyment! 

Suitable for all diets.

 

Course TIMES

10am-4pm, including a 1-hour sit-down lunch.

 

Course learning & skills acquired

In addition to all the dishes and recipes, you’ll learn:

  1. The incredible health benefits of fermented/probiotic foods and drinks

  2. How to make kombucha and water kefir

  3. How to simply ferment veggies by the brine method and dry salting

  4. Mastering delicious gluten-free pastry (that won’t have you pulling your hair out!)

  5. Professional techniques for working with chocolate

  6. How to activate and dehydrate nuts and seeds + the associated health, taste and textural benefits

  7. Making healthy choices around alcohol

  8. How to pipe like a pro

  9. Preferred brands and suppliers

  10. Lots of little professional baking/chef tips and trade secrets along the way

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Course tutors

Janice Clyne, BSc (Hons), MSc

Former food scientist and biochemist specialising in food and drink research, Macrobiotic Health Coach and Permaculture Design Award winner, Janice founded Nourished by Nature to unite her expertise in science, agriculture/growing, food and health. Also a passionate food blogger and massive foodie, Janice has become a highly respected expert in fermented foods and drinks. Prepared in the traditional way, these probiotic foods are the key to vibrant good health; on every level.

 Janice shares her vast knowledge through fun and inspiring workshops, empowering clients to confidently make fermented foods and drinks at home, improving their health while discovering a whole new world of amazing flavours!

 

Sonnda Catto, BSc (Hons), MPH

Nutritionist, public health scientist, chef and award-winning baker, Sonnda’s career reflects her interests in both food and health. After 15 years at the forefront of health research in Scotland, Sonnda studied at the UK’s top culinary school, Le Cordon Bleu London, worked under some of the best names in the food industry (Pierre Gagnaire, William Curley, Maggie Austin), did a stint at Michelin-starred level, and founded her own artisan food business, Hautecake by Sonnda Catto, before coming full circle to blend both areas of expertise.

Since 2016, Sonnda has followed a free-from diet to manage a long-term health condition. Marrying her health and culinary skillsets, her beautiful recipes are proof that you can love your food no matter how restricted your diet may be!

 The Prollini: A probiotic take on the Bellini

The Prollini: A probiotic take on the Bellini

Course dates

Friday 30th November 2018
Saturday 8th December 2018

 

Course venue

In Janice’s lovely home, a bright, calming space looking out onto the garden:
16 Forrestfield Crescent, Newton Mearns, Glasgow, G77 6DZ.

 

Course cost

£125

 

BOOKING ENQUIRIES

Email office@sonndacatto.co.uk
Or call Sonnda on 07932 725784

Good to know

Arrival at 9.45am for 10am start prompt
Please check you have read our cancellation and refund policy before booking
Price includes lunch plus drinks throughout the day
Easy parking outside
Bring an apron and a selection of tubs and jars with tight-fitting lids to take away spoils from the day