The Art of Sourdough
Would you like to enjoy the delicious gut-healthy benefits of making your own sourdough but feel you don't have the time or headspace?! Then this is the class for you! Come and learn how to make a gut-diverse, incredibly nutritious tin loaf of sourdough made using a unique simplified technique, perfectly suited to busy family life. Meanwhile, Jo Saunders (Nutritional therapist) and Georgie Soskin (Leiths trained chef and teacher) will talk through the principles of fermented food and dive into the topic of gut health. You will leave with your own sourdough starter and a loaf of sourdough to take home, bake & enjoy (please bring your own loaf tin). Worth noting, this isn’t a course for professional bakers, we have designed it for enthusiastic home cooks to enjoy making their own version of sourdough.
SOURDOUGH May 15th, 6.30pm
This event costs £40 for the evening session
The Art of Fermenting
Spend a fun and relaxing evening with Jo Saunders (Nutritional Therapist) and Georgie Soskin (Leiths trained chef and teacher) learning all about the health benefits of Kombucha, Kefir and Sauerkraut, as well as plenty of hints, tips and nutritional advice on easy and manageable ways to support your gut health. You will head home from this enjoyable evening with homemade sauerkraut, a jar of delicious lacto-fermented vegetables as well as a pack full of nutritional information and recipes.
GUT HEALTH & FERMENTATION on 5th June, 6.30 pm
This event costs £40 for the evening session
Course information:
Learn about Probiotics and Prebiotics and why they’re essential to include in a healthy diet.
How gut bacteria help us throughout our lives, and how to introduce fermented foods into your diet in easy and accessible ways.
The specifics of the fermenting process combined with the introduction of making tasty foods from a variety of vegetables
How to prepare and maintain the right environment for 'good' bacteria to thrive in jars and your bodies
How your immune system is linked to the diversity of your gut ecology
Common fermenting failures and how to avoid them
Some basic but really tasty fermenting recipes to get you started
How to use taste and timing to gauge when fermentation is ready
What to bring
Comfortable clothing, apron.
Paper and pen if you want to take notes
Camera if you want to take pictures
We will supply enough fresh organic vegetables for all the ferment types you'll be making, but if you'd like to add your own homegrown (must be organic) or wild foraged produce please bring it along.
*Cancellation Policy
The relationship with all our customers is very important to us and each circumstance of cancellation in relation to events will be dealt with at the discretion of The Lost Kitchen.
As a general rule, the cancellation policy is as follows:
Evening and creative pre-booked events: A full refund or transfer to an alternate event date will be issued if cancellation is made 14 or more days prior to the event. If the cancellation is made less than 14 days prior to the event The Lost Kitchen will only offer a full refund if the ticket(s) can be resold.
About The course leaders
Georgie trained in 2006 at Leith’s School of Food as a chef and returned to teach there for over a decade, shortly after her graduation. Alongside this she worked on training the chefs at the incredible Shaki Himalayas (part of the Relais and Chateux group) and worked as a cookery teacher for James Martins Cookery School in Chewton Glen. In 2012 she set up a successful blog with her close friend and Nutritional Therapist Jo Saunders called “Cooking them Healthy” dedicated to spreading the word to time poor mothers about the need for nutritionally dense food. Their blog was published in many well-known publications and broadsheets as well as winning awards in the “taste awards” for her recipes.She later trained to be a teacher in yoga, as well as learning to be a reiki practitioner in 2020. She has worked with many celebrated chefs and nutritional therapists over the years and now teaches workshops from her home in Hampshire on health and wellness and runs an Instagram account called @littleploughkicthen
Jo has always had a passion for food, healthy eating and the workings of the human body, and after working in London for several years mainly in broadcast media, she felt it was time to turn her love into a qualification and future career. After three years of studying, she gained a diploma in Naturopathic Nutrition at the renowned CNM in London and now has around twelve years of clinical experience. Jo has since enjoyed writing many nutrition articles, running workshops, family recipe website "Cooking them Healthy" and supporting her ongoing busy and thriving clinic base. Jo feels strongly that better education is the key to a foundation of healthy eating, in the midst of so many conflicting messages and constantly changing research. Her aim is to debunk confusing nutritional advice with an entirely personalised approach, using her up-to-date evidence-based knowledge to guide and support, with the ultimate goal of improving your health and vitality. Jo has a particular interest in gut and immune health, women’s health issues including stress and burnout as well as pre & post-natal health. She also has personal experience of following a gluten-free diet and autoimmune thyroid challenges. Jo is married with three children and lives in Devon. She loves walking her dog, Ronnie, never tiring of the Devon scenery, riding, cold water dipping and when time allows, learning to surf. She is also passionate about the far-reaching benefits of breathwork and is currently training to be an Inspirational Breathing breathwork practitioner.
