A thought provoking new course created by Daphne Lambert and Romy Fraser.

Trill Farm is offering four exciting weekends to spend in the kitchen with Daphne Lambert, learning about food. We will make delicious, beautiful dishes from food that creates good health, supports the natural environment and offers solutions to the climate crisis.

Spring 21st - 22nd  March at Trill Farm

Food myths. The inside stories of the food we eat, exploring the options.

Summer 20th - 21st June at Trill Farm

Provenance. Using locally grown food and learning from global traditions.

Autumn 12 -13th September at Trill Farm

Preserving our future. Seed saving, stocking a larder, foods to build strength & immunity.

Winter 21st - 22nd November at The Byre, Lewes, East Sussex

Zero food waste.  Learn how to reuse and recycle food. Essential winter foods.

This course can be booked as separate weekends for £325 (please book separately to stay at Trill Farm)

The Ecological Kitchen courses focus on food as a transformative approach to global issues.


Course Leader - Daphne Lambert

Daphne is an award-winning chef, author and founding member and director of Greencuisine Trust, an educational charity, set up to rethink our relationship to food. She is an expert in the field of health and nutrition and her lifelong commitment to healthy food, healthy people and healthy planet has made her an authority on creating an incredible ethical, nutritionally balanced plant rich diet.

For 30 years, she ran an award winning organic restaurant on the Welsh borders. In 2000, she co-authored 'The Organic Baby & Toddler Cookbook' which won the 'best cookbook for parents' at the Gourmand World Cookbook awards and in 2002, 'Little Red Gooseberries' recipes from her organic restaurant was published.

Daphne cooks for the Real Junk Food Project, Brighton: an organisation that uses food that would otherwise have been discarded from supermarkets, restaurants, and other independent food suppliers to produce meals that are sold on a pay what you want basis. Her latest book Living Food – a feast for soil & soul was published in Spring 2016.



Course times:
Saturday: 8am - 9pm
Sunday: 9am - 4pm

This is a residential course with accommodation in our eco-guesthouse.