As part of their ‘Made in Bonnington’ residency, artists Charli Clark and Sylvia Rimat invite you to join them for a morning of fermenting.

With guidance from the wonderful Martin Bailey, Bristol-based urban forage expert and founder of Go Foraging, we will be learning how to make ketchup with foraged haw berries and pickles with pre-picked hogweed seeds and other seasonal wild offerings. For the pickles we would love to include your homegrown vegetables (if you have any). The workshop will finish with a shared 'ploughman's' lunch with delicious tasters and sharing of fermenting experiences.

Where to meet:
The Garden Shed, behind Bonnington Walk Community Building, off Landseer/ Merryweather Avenue, Lockleaze, Bristol, BS7 9FQ

Age recommendation: 8+ (under 18s to be accompanied by an adult over 21yrs, 1:1 ratio)

What to bring:
Please bring along homegrown vegetables (if you have any) that can be included in the pickles.

Access: The Garden Shed behind the Community Building currently has no step free access (we are working on addressing this). The garden shed has access to a toilet. Please contact us with any access requirements or dietary/ allergy information so that we can accommodate you (e-mail: [email protected]). Vegetarian and vegan options will be available.

Tickets are subsidised and limited, so please book in advance to avoid disappointment.

The event is being organised as part of Made in Bonnington, Bonnington Walk's arts project, with artists Charli Clark and Sylvia Rimat.
Find us online: https://www.facebook.com/groups/madeinbonnington/

Made in Bonnington is commissioned by Ginkgo Projects and funded by Legal and General. Supported by Lockleaze Neighbourhood Trust.

Entry requirements: no age restrictions (under 18s to be accompanied by an adult over 21yrs, 1:1 ratio) — Read more — Read less