APRIL 2026
Friday 17th: Whole Food Medicine: @Haymans Farm, W. Sussex
MAY 2026
Saturday 16th: Whole Food Medicine: @Haymans Farm, W. Sussex
Saturday 23rd: Fermenting Masterclass: @GCT Byre, Lewes
Saturday 24th: Return of the Larder: @GCT Byre, Lewes
JUNE 2026
Saturday 13th: Food that puts Soil, Water, People & Planet first(talk):
@Arundel Big Green Week, Arundel, West Sussex
Saturday 13th: Return of the Larder (2 hour session)
@Arundel Big Green Week, Arundel, West Sussex
JULY 2026
Saturday 18th: Whole Food Medicine: @Haymans Farm, W. Sussex
OCTOBER 2026
Sat 31st October to Sun 1st November: Autumn Plant Food & Medicine Retreat: @GCT Byre, Lewes
Saturday 17th October: Return of the Larder: @GCT Byre, Lewes
Sunday 18th October: Fermenting Masterclass: @GCT Byre, Lewes
Greencuisine Trust offers organisation and nutritional consultations.
FERMENTING MASTERCLASS
Illustrated above
umeboshi; idli pancake with labneh & fermented pumpkin; black bean tempeh.
Turn seasonal produce into delicious ferments to store in the larder and enjoy all year round.
This hands on day course will give you the skills and confidence to take seasonal foods and create delicious ferments inspired by different cultures from around the world.
The day is packed full of unique and wonderful flavours and suitable for anyone interested in harnessing the benefits of natural processes.
This practical one day masterclass includes all ingredients, plenty of tastings and ideas, ferments to take home, recipes and a lunch of tantalising tastes.
Places are limited to 6 to ensure comfort and spaciousness in the kitchen
"This course is so informative I can't wait to start fermenting at home"
"This is just what I was looking for I so enjoyed the whole day"
"You are an inspiration - I have learnt so much"
"Thank-you so much for an inspiring day"
"We really gained a huge amount from our time with you and its already changing our lives”
Dates available:
Saturday 23rd May 2026
Sunday 18th October 2026
Workshop runs from 10.00am - 4.00pm
Venue: GCT Byre, Lewes
Cost : £105.00
(You will be asked to pay through Paypal but you don't need a Paypal account to pay)
Sat 23rd May 2026
Sun 18th Oct 2026
If you would like to give a Fermenting Masterclass as a gift token contact office@greencuisinetrust.org
RETURN OF THE LARDER
Traditionally food preservation was a way of life and the larder the backbone of the kitchen. Today less people consider food preservation a necessity but there are many benefits.
Preserving food is a fantastic way to stretch your budget, help the environment and live a healthier life all at the same time.
A stimulating day gathered around Daphne's kitchen table looking at three key ways of preserving - drying, fermenting and
elixirs and how these foods can help support health and well-being.
Each workshop is guided by the season you'll discover preserves like fermented sorrel, wild garlic capers, rhubarb and ginger shrub, nettle kimchi and green walnut liqueur in the spring and potted mushrooms, apple cider vinegar, horseradish oxymel, beetroot gin, sauerkraut & spiced root vegetables in the autumn.
Whatever the season there are plenty of ideas what to do with seasonal gluts and at the end of the day you will have some delicious preserves to take home!
'I feel so inspired to create & make - thank you'
'Interesting, informative and hugely inspirational. Your approach and knowledge just great!’
Dates available:
-
Sunday 24th May 2026, 10am - 4pm, at GCT Byre, Lewes
-
Saturday 17th October, 10 - 4pm, at GCT Byre, Lewes
Cost: £105.00
includes lunch and refreshments
(You will be asked to pay through Paypal but you don't need a Paypal account to pay)
Saturday 24th May
Saturday 17th October
PLANT FOOD & MEDICINE RETREAT
As the year turns and the landscape changes to fiery reds, bronze and gold, join medical herbalist Julia Behrens and eco-nutritionist Daphne Lambert on an Autumn weekend retreat focusing on how to harness the healing powers of plants to create health and wellbeing.
This empowering, immersive two day, one night experience includes presentations exploring a range of food topics with a focus on healthy soil, healthy plants, healthy people, nature walks identifying wild plants, a herbal medicine workshop, tastings and plenty of fun in the kitchen creating a celebration drink and a feast to share together at a candle lit dinner.
“I loved every minute of it, every morsel of food we made and ate. It was a sunny autumn weekend filled with so much goodness. Julie and Daphne are both experts in their field with so much experience. It was a pleasure being in a company of the two wise women. Thank you for sharing your knowing and your knowledge, Thank you.”
"I'm inspired to grow botanical plants and make apple cider vinegar"
"Absolutely jam packed with beauty and brilliance, learned so much and it was a deeply enjoyable process"
Dates available:
-
AUTUMN: Saturday 31st October - Sunday 1st November 2026
Venue: Greencuisine Trust Byre, Lewes
Times: Saturday starts at 9.30am and finishes after supper at 9.00/9.30pm
Sunday residential 8.45am breakfast at the byres and finishes at 4pm
Non residential starts at 9.30am and finishes at 4pm
Cost: £300 residential /£250 non-residential (day participant, no overnight stay)
Discounted student places available contact office@greencuisinetrust.org
Bring with you: walking shoes & clothes, apron, notebook
Take home: seasonal plant foods and remedies, notes & recipes.
(You will be asked to pay through Paypal but you don't need to have a Paypal account to pay)
March 21-22 2026 October 31- Nov 1 2026
Residential
Non-residential
EAT WELL FOR LESS WORKSHOP
Maximising nutrition ~ Minimising energy use.
Traditional cultures throughout the world have used methods of sprouting, soaking & fermenting to prepare grains, legumes, nuts and seeds. Whilst not essential all of the time, adopting one or more of these methods of preparation can be beneficial.
Seeds of all sorts can be sprouted vastly improving the nutrition, soaking for 8 hours reduces compounds known as anti-nutrients plus the cooking time & seasonal vegetables can be fermented into foods and drinks that support a healthy gut and robust immune system.
Save on energy costs this winter with a WonderbagTM
The WonderbagTM is a is a simple non-electric slow cooker. After bringing a pot of food to the boil and placing it in a WonderbagTMthe food will continue cooking for up to eight hours without any additional energy source.
Daphne will show you how to cook nutritious foods like pulses using less energy and you will leave with your very own wonderbag - no battery, plug or fuel required - just simple heat retention technology.
FREE wonderbag to take home for all participants
next date and venue to be confirmed
ORGANISATION CONSULTANCY
NUTRITION CONSULTATION
Daphne is not taking on any new clients at the moment.
A nutrition consultation with Daphne explores the health challenges you face and helps you to make food choices to suit your individual needs. Daphne has been a medicinal chef and nutrition consultant for over 30 years.
If you wish you can follow your consultation by a 'Living Food' experience in Daphne's kitchen that brings alive the connection between the food you eat and your health.
House visits can also be arranged so Daphne can spend time in your kitchen to help you find the best way of creating vital health giving food.
For further information contact daphne@greencuisinetrust.org
Greencuisine Trust offers organisations and teams our flagship workshop - Climate Kitchens
There has never been a more important time to rethink the way we eat and the way, through food, we shape planet Earth. We are on the threshold of pushing Earth's systems over the edge but positive change can and is happening. Creating climate conscious kitchens is one of the solutions.
This packed day looks at the global food system, ecological agriculture, biodiversity, food waste, low energy food preparation and foods for wellbeing. The food people choose to eat is at the heart of creating happy, energetic people with a strong sense of purpose and a deep sense of well being at work and in all of life.
Climate Kitchens is a combination of conversations, kitchen preparation and sharing food. The workshop takes place either
in your workplace or at Greencuisine Trust Byres in Lewes.
For more information contact daphne@greencuisinetrust.org