Taste Workshop - The Path to the Future starts with what you put on your Plate. Sun 15 Sept 1.30pm
Food production is both a cause and a victim of climate warming. But it can also be part of a solution. At Old Downton Lodge Slow Food chef Karl Martin uses seasonal, local produce and ingredients such as kid goat, rose veal, foraged and pickled vegetables which might otherwise be wasted.
Karl will share his enthusiasm for sustainable practices as he guides you through a delicious five-course taster menu served with matched wine.
Please note: plus small booking fee.