Wednesday 30th April 2014
9.30am - 4.00pm
Sprouts, juices and leaves.
Harness the energy of Spring to boost your vitality and health. Forage for fresh leaves, learn simple tricks for boosting the nutrients of seeds and make delicious dishes and fresh drinks.
You will create a bountiful lunch, learn hands on kitchen skills and leave with a set recipes to share.
Recipes include wild garlic grissini, nettle ravioli, sprouted seed salad & vitality juice.
Daphne Lambert is an award-winning chef and author. She is an expert in the field of health and nutrition and as a nutritionist has many years of experience in helping people achieve optimum health. Daphne began her career working as a chef in France, Switzerland, America and London before creating an organic restaurant at Penrhos Court, where she has won many awards over the last 30 years. Penrhos was the first organic restaurant to be certified by the Soil Association and won You magazine's prestigious ‘Organic Restaurant of the Year’ award in 2002. She is currently in residence at Trill.