Our workshops offer an inviting, hands-on introduction to the world of seasonal preservation and the role it plays in our cooking philosophy at SAADI. Each session begins with a look into our approach to seasonality and how preserved elements shape our menu, accompanied by our set lunch menu afterwards.

You’ll create your own small-batch preserve to take home, guided step-by-step by our team.

Please note that the ferments and preserves prepared during each workshop will vary with the seasons. This summer, we’ll be making carrot achaar and peach murabba!

Book our Pickles & Ferments Workshop & Lunch: Preserving Summer for Winter on Saturday, February 28: