Learn to make the most of seasonal produce creating delicious preserves from foraged ingredients. Spend a day enjoying all Bedruthan’s fantastic facilities - the spa, the pools, the beach.

On your second day, you’ll learn a range of techniques for jams, jellies, curds, cordials and squashes, spiced and flavoured vinegars, bottled fruits and tomatoes. We cover the equipment, techniques and what’s in season when. Finish with a tasting session and enjoy the fruits of your labours!

WHEN:      21st -  23rd June    
RUN BY:    Bedruthan chef Adam Clark
MAKE:      Jams, jellies, curds, cordials, vinegars and more
PRICE:      Two night break from £280 per person

Christmas Preserve Making

Spend a day enjoying all Bedruthan’s fantastic facilities. On your second day, create festive preserves to give as gifts or serve at your Christmas table.

WHEN:      29th November - 1st December    
RUN BY:    Bedruthan chef Adam Clark
MAKE:      Piccalilli, sloe gin, glogg, port & cranberry jelly, cider
                apple butter, mincemeat & onion marmalade & more
PRICE:      Two night break from £280 per person