Treat yourself to a weekend intensive in making delicious fermented raw foods to nourish you body and soul.

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1 Treat yourself to a weekend intensive in making delicious fermented raw foods to nourish you body and soul.

2 A 2 day weekend intensive programme with Raw Chef Deborah Durrant Demuths Cookery School Bath, UK or Harts Barn Cookery School, Longhope, Gloucestershire, UK Please visit for more information.

3 MEET YOUR TRAINER The training will be led by Deborah Durrant, a qualified chef in advanced raw and living cuisine. Deborah combined her interests as a lifelong passionate foodie with a keen interest in a raw plantbased diet to found Deliciously Raw. After working in the creative sector for 25 years she followed her dream to train as a chef at the Matthew Kenney Culinary School and wants to break the myth that raw food is about eating boring salad and show you can enjoy fabulously indulgent food with many nutritional benefits. Deborah holds a Masters degree in Change Skills from the University of Surrey. This mayseem surprising but this is at the heart of Deborah s practice as a chef. With every healthy plantbased bite that we eat, we are committing to making a change to our health and wellbeing. Why work with me? All modesty aside, if you ve tried any of my recipes already you ll know that everything I make is delicious first and raw second. If you haven t tried any of my recipes, you can try any of the free recipes on my website to get a flavour (sorry, no pun intended) of the kind of food I make. Since 2005, I tried to eat a high raw diet, but I kept returning to my most favourite cooked foods. What changed things for me was learning how to make the most amazing and delicious raw foods that taste so good that people don t even think about the fact that they are raw. I pride myself on making raw twists on cooked classics, and my family and friends prefer the raw foods I make, finding them much more satisfying and full of flavour. I have also developed 8 course raw tasting menus for pop ups and other events and had the pleasure of being a personal chef for private fine dining clients. I trained as a Chef with Matthew Kenney Culinary in the US (previously named 105 degrees), and I am a Qualified Chef in Advanced Raw and Living Cuisine. I am one of a handful of people in the world to have completed his Professional Applications programme. What that means for you is that I can teach you some pretty cool techniques. If you don t know Matthew, he founded Pure Food and Wine in New York and MAKE in Santa Monica, and currently has Plant Food and Wine in Venice, CA, White Lotus Miami and The Gothic in Belfast Maine. I worked at the Gothic in Maine after my training and can also bring to our work the experience of a professional kitchen. Matthew also has a string of raw food books to his credit. I really am proud to say that I have trained with the best.

4 Deborah Durrant s patience and generosity of spirit shine through on all the courses she offers. She finds a way to share her immeasurable wealth of knowledge in a way that is easy to understand no matter what level you are at on your raw food journey - beginner or advanced. She thoroughly understands her subject and imparts it in a way that can be transferred and applied very practically in your own life. She doesn t just teach recipes she trains you to know what ingredients and components are needed to recreate your favourite cooked dishes - she instils you with the knowledge, knowhow and intelligence to go forth and start creating - rather than just copying. Her teaching style is light hearted and well thought out and she layers information to make sure it is easily retained. A true inspiration. I highly recommend her courses. Jo Helesfay-Evans

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6 INTRODUCING CULTURED Cultured is a delicious introductory weekend intensive to developing the skills and technical know-how you need to make your own delicious fermented foods at home. Cultured is for anyone who would like to learn to make a variety of fermented foods such as tree nut cheeses, kefir, yoghurt and fermented chutney with recipes that show how fabulous fermented food can really be. This is hands on training (not a demonstration based class) set in beautiful cookery school overlooking rolling hills where you will have your own workstation and be able to make the dishes I show you and learn how to develop them to suit your own palate. This is for you if You want to learn how to make super healthy fermented food to nourish yourself, your friends and family You LOVE cheese but not what it does to your body and would like to learn to create dairy free cheeses from tree nuts with different flavours and textures and learn how to use them in range of different sweet and savoury dishes You are prepared to invest in learning how to make the most delicious and nutritious food possible You want to show friends and family that fermented foods are not just as good for you, but also superior in terms of flavour You know it s YOUR time to live the raw food lifestyle of your dreams! RAW VEGAN GLUTEN FREE

7 To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a Raw Food Wizard, with an intricate knowledge and intuition when it comes to raw food! I was fortunate enough to attend her DESSERT training in 2013 and FEAST in And I went back home not only with binders full of delicious recipes, but with so much additional information and insight. I am still in awe about what I learned in just a few days. Deborah is a wonderful, warm and vibrant person, and she is very passionate when it comes to preparing and presenting food. And she is able to infuse us with this passion. She cares about our progress and is able to share all her knowledge in a simple and easy way, thus allowing each and every one to follow along, be it raw food novice or seasoned raw food enthusiast. I loved the open, relaxed atmospheres during the courses. Thank you Deborah, you are a wonderful teacher. Monika Wacker, Switzerland I am still in awe about what I learned in just a few days...

8 Saturday Day One: the building blocks of fermentation, accompaniments for cheese Day One 10am Overview of the fermentation kitchen Principles of fermentation Coconut hazelnut yoghurt Coconut Kefir Making Kombucha Further uses of kombucha including vinaigrettes and pickling Creating different flavours and textures in plant based cheeses Fermentation aids for tree nut cheeses Cultured cheeses; hard, soft and cream Lunch: Summer vegetable mille feuille with kombucha vinaigrette dressing Designing your own crackers for cheese Fermented Veggies: sauerkraut and kimchi Kimchi noodle soup Fermented fruits Tiramisini with vanilla mascarpone 5pm Close

9 A Flavour of Day One COCONUT YOGHURT Rich dollops of creamy coconut and nut milk yoghurts, tumbled with piles of berries or plain and undecorated just as it is. These yoghurts are essential for breakfasts and can also be used for desserts and as the basis for dips too. COCONUT KEFIR Coconut water kefir is delicious whenever you feel the need to reach for something sparkling. It can be flavoured with fruit juices too for extra fermentation and even more fizz. TIRAMISINI WITH VANILLA MASCARPONE A comforting almond sponge with chocolate and vanilla mascarpone and drizzled with a chocolate and vanilla syrup. The vanilla mascarpone adds a smooth richness to this delicious and mouth watering dessert.

10 Day Two Sunday The art of flavouring ferments 10am Creating a basic neutral tree nut cheese Fruit tree nut cheese Soft Herb tree nut cheese Goat tree nut cheese Flavouring kombucha and kefir Kombucha and kefir ice cream floats Lunch: Spinach salad with whipped celery mascarpone and strawberry splash Smoked tree nut cheeses Creating a cheese board for entertaining Cultured cheesecake with summer berries and hazelnut crust 4pm Close

11 A Flavour of Day Two Fruit cheese is delicious with crackers and also as a stand alone snack. Perfect for when you would like just a little bit of something sweet and savoury. CREATING A CHEESE BOARD Learn to make a tree nut cheese board to add a stylish touch to any gathering. Learn the art of putting together a tasteful tree nut cheese board that will really impress your guests. CULTURED CHEESECAKE WITH SUMMER BERRIES AND HAZELNUT CRUST Creamy white chocolate cheesecake is made more virtuous with the use of probiotics and the berries amplify this into a dessert that is properly decadent and delicious.

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13 At the end of the training you will: Have the knowledge and technical know-how to make a range of delicious and nourishing tree nut cheeses, fermented accompaniments, kombucha, kefir and fermented desserts. Have learned over 30 different recipes and be able to take them away in a beautiful binder to refer to forever Have learned how to make a delicious array of fermented cheeses, crackers, desserts and fermented veggies, kombucha and kefir - and packaged what you can to take home Gained valuable knowledge on the purposes of different fermenting agents so you can put together your own fermented cheeses Know how to vary the recipes to suit different palates Be in no doubt that you can make raw fermented foods whenever you want to WOW your family and friends with a choice of healthy and nourishing fermented foods for different occasions Know how best to store your fermented foods and how long they will keep. Receive a Certificate of Achievement accredited by the vegetarian society for the Deliciously Raw Cultured weekend

14 Praise for Deborah Deborah is naturally curious about the taste and texture of great food and this means that everything she makes is delicious first and raw second! She is informative and quietly encouraging you can go at your own pace and incorporate as much raw as suits without feeling less than perfect if you re not 100% raw! Katie Venner, Tracebridge Sourdough, Nr Wellington I love to cook, eat, entertain and grow things. I d always thought of raw food diets as faddy and probably boring. Deborah s incredibly accessible and entertaining training has changed my perspective. As well as introducing some key techniques, explaining the benefits and principles, she proved that raw food could be treat rather than torment. The recipes are easy to follow and the taste luxurious and delicious. I would highly recommend Deborah s courses to anyone who is interested in adding another string to their culinary bow or explore the health and vitality benefits of raw food. Tricia Jenkins, London I have been to two of Deborah Durrant s excellent raw classes. Having previously eaten at raw food restaurants across the USA and UK, I knew how strikingly delicious raw food could be but had no idea about how to prepare it. I am not a vegan, or even a vegetarian, but since attending Deborah s classes I have made raw brownies, yoghurt, various nut milks, chocolate bars and an astonishing chocolate mousse - all in my small kitchen and without using traditional cooking methods. All of these were vegan and absolutely delicious. Deborah is an excellent tutor and I would recommend her classes to anyone who would like to learn or sharpen raw cooking skills. Mark Billinge

15 Praise for Deborah By attending Feast, I now have all the knowledge of what equipment to use. I know how to adapt recipes to suit my own taste and I ve learned the skills to present elegant plates of food. Deb is a relaxed trainer, clearly passionate about what she does and willing to share her secrets to make raw food delicious. This is the best start to raw food imaginable. I now have the confidence to invite friends round for raw dinner parties and can t wait! I ll certainly be attending more of Deb s Deliciously Raw courses! Sara Sanderson, UK Deborah is not only teaching us to make DELICIOUS recipes, but we are learning to create our own "signature" recipes... Well she's showing us how to be a Chef, not only a "cook! I just LOVED both training DESSERTS & FEAST. Count on me for level II! Carole Zuccatti, Geneva, Switzerland

16 DEBORAH IS THE Nigella OF THE RAW FOOD WORLD ~Emma Berry, Beautiful Bakes

17 LOCATION... Bath: Demuths Cookery School is based in the centre of Bath in a wonderful Georgian building, with a modern purpose built kitchen, light and airy and with stunning views of Bath Abbey and Parade Gardens. Bath is a UNESCO World Heritage Site renowned for its Georgian architecture and Roman Baths. It is just 1 hour and 25 minutes from Paddington Station, London and the perfect location if you would prefer to come by public transport. There is also a direct bus from Heathrow Airport to Bath which runs 16 times a day, making Bath a great location if you are choosing to attend Feast and you live outside the UK. Gloucestershire: The Cookery School is a beautiful space with big picture windows overlooking rolling hills in the borders of Gloucestershire and Herefordshire adjacent to a farm shop and artists studios. With the ancient Forest of Dean on your doorstep and only a few miles from Wales and the breath-taking Wye Valley, if you would like to make this part of a longer stay, I can recommend local cottages and accommodation. Due to the location of Harts Barn Cookery School, it is advisable for you to bring a car so you can get the most out of visiting this beautiful and rural location..

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19 MORE INFORMATION Please click here or visit for additional information about price, dates and locations. Central Bath, UK Places limited to 6 Longhope, Gloucestershire, UK Places limited to 10 I look forward to seeing you, Deliciously yours Deborah deborah@deborahdurrant.com