FUNDRAISER Dinner and Class in Support of Sundog Organic Farm Evening and the difference between using

and the difference between using tinned and dried

We will make the dough and filling together (pork as well as vegetarian)

Please note - books need to be picked up at Awn Kitchen and will be available from the first week of February

In this class we will make a seeded cracker with a beetroot hummus

In this class we will work together to use the bounty of summer veg in creative ways - from summer soups to quick pickles

FUNDRAISER Dinner and Class in Support of Sundog Organic Farm Evening and the difference between usingSmall businesses of all types face challenge and struggle in a way that means adapting, pivoting and constantly reflecting and keeping an open mind. Something we often forget when it comes to food is that farmers are business owners too, small scale farming is running a small business. There is something that sets farmers apart though and that is the fact that they work with Mother Nature which you cant always adapt and pivot to. James and Jenny own