Get Pickled Somerset

21/06/2026

Meadowsweet Beef Farming

I could not praise Hannah’s work enough. A inspiring tale of female own and run business with land stewarding and soil at its heart.

If you want to know more and support her work, check her website. Maybe order some of her beef… Come for a chat when she is at the in Frome every second Saturday of the month. Or arrange a visit to the farm!

26/03/2026

10/03/2026

Brazil my beauty... A fast and glorious visit. A perfect mix of family, sun, amazing food and old friends. A some new ventures too.

See you soon 🏝️❤️

05/03/2026

SUPPERCLUB ANNOUNCEMENT – 24TH OF APRIL

We are delighted to announce we will receive author, activist & chef for reading of her latest book Strong Roots (now on a new paperback edition).

Through our shared love of everything pickled, we have designed a delectable vegetarian menu of Ukrainian inspired recipes incorporating the best of spring local produce. And of course, full of fermented elements delivered by yours truly. A real meeting of palates and mind, I can’t wait to share these dishes with you all.

In times like these where peace and democracy to be crumbling, Olia’s voice of resistance and resilience interweaved with the history and story of her family told in Strong Root, is an essential read. I am truly honoured she will be joining us to share this powerful work with us. I had the opportunity to read it recently, and I just could not put it down.

When: 24th of April, from 6pm
Where Horningsham Village Hall
How much: £55 with a non-alcoholic welcome drink
Add Ukrainian and Georgian wine pairing: £85

Booking essential.

10% of our profit will be destined to Olia’s work with organisations supporting those affected by the ongoing War in Ukraine

Tickets on www.getpickledsomerset.com/events or contact Paula on +447855523006

04/03/2026

Spring is in the air… and wild garlic pesto is calling me!

Sorry for the long disappearing act but preparation for our first has been all consuming! And after a much needed break in Brazil, it was a utmost pleasure to come back to Somerset in the first flush spring.

Daffodils are out, the magnolia are just about to burst and the sun is actually shining. As I went to my reccie forage last weekend, I could see that the wild garlic is also coming through on my home patch. So now it is time to make one most favourite dips/sauce, wild garlic pesto.

I was inspired by and used miso instead of cheese and it is so so yum. For this Wednesday, I paired with potato gnocchi and added a flavour bomb Italian sausage from . A brilliant one pot mid-week supper that reeks (literally) of my favourite season.

WILD GARLIC PESTO

Handful of sustainable sourced wild garlic
1tbsp of chickpea miso
1 lemon (juice)
1 tbsp of nutritional yeast
¼ cup of pine nuts
½ olive oil
Salt and black pepper to taste

Wash the wild garlic before using it. Shake any excess water.

If using a blender/food processor, I like to pulse the garlic before hand and then add miso, lemon juice and nutritional yeast and blend in coarse. Then add pine nuts – I like my pesto very texture, so I want the nuts with a bite and not homogenous paste. Add the oil last to emulsify. Season to taste.

It will keep for a couple of weeks in the fridge, although mine never last that long. If you are brave you can lightly ferment it too, but leaving out of the fridge in a jar for a couple of day. And if you choose to so, make sure you weigh all ingredients and then calculate 2% of salt to add to the recipe.

Let me know how you like to use wild garlic?

28/02/2026

💃🏽🎟️✅RAFFLE WINNER ANNOUNCEMENT 🎉 😺 👑

Thank you everyone who has taken part... We have our raffle winner - which will be contacted directly by The Fermentation School.

For everyone else that entry, we have our most heartfelt appreciation. Every help counts for your community in Mato Grosso do Sul.

Together with
Here in the UK and team in Nhanderu Mangaratu, .s we have been working hard to deliver an amazing work documenting and discussing chicha making with Dona Fausta and her family. I can't wait be able to share with you all on the 14th of March.

The Fermentation School will organise a Q&A session with us later in April.

Once again thanks for all the love.

31/01/2026

What are you doing for .ferment.day ?

I will be trying out a new ferment, apples in pumpkin brine from book Summer Kitchen. This will feature in our upcoming Supperclub in April the 24th in Somerset.

Let me know what new ferments you will trying out tomorrow, 1st of February!