Join acclaimed author, fermentaion guru, and Bottega chef Thom Eagle, (and his glamorous assistant Harry) for a spring preserve workshop here in our Cantina at 18.30 on Friday April 26th.

We’ll make a wild garlic kimchi as well as a couple of other seasonal preserves.

Drinks will be available from the bar too.

Book your tickets here or send an email to reservations@bottegacaruso.com

Tickets are £55, bring your own jars, or buy them here.