Would you like to become a Museum Foodie?
Our Foodie Group meet monthly to discuss, cook and eat food inspired by stories from our collection, artists and events we programme, as well as our own members heritage’s and backgrounds. Our workshops are informal, chatty and a chance to meet new people, as well as learn about new recipes and cooking traditions.
This month’s Foodie Group we will be learning to make different pickles and ferments! A staple in Jewish cuisine and delis, we’ll be learning about different stories in our collection that tell us more about the history of pickling.
We’ll be making a mixture of quick pickles and a sauerkraut for you to take home with you.
Jars will be provided for your sauerkraut but please bring a container to take home your quick pickles!
WHAT YOU NEED TO KNOW
This activity is designed for anyone aged 18 or over.
Please note we use all vegetarian approved ingredients but the food is not ‘Beth Din’ supervised. If you have any allergies or would like more information on our Foodie Group please email Elly at elly@manchesterjewishmuseum.com
We are always looking for our group members to get involved or co-host our monthly sessions. If you’d be interested in sharing a family recipe, something you’ve grown up eating or cooking, or a dish/recipe that is close to your heart, that would be suitable to explore in this type of group setting, please email Elly at elly@manchesterjewishmuseum.com
ACCESS
Our new building includes step free access to the entrance via a ramp, a lift to the first floor, level access throughout the ground floor and accessible gender neutral toilets. Click HERE for more access information. If you have any additional needs please email elly@manchesterjewishmuseum.com in advance so we can best support.
GETTING HERE
We are just a 15 minute walk from Victoria Station and Manchester’s Green Quarter. Both the 41 and 135 buses stop on Cheetham Hill Road within 100m from the museum’s entrance at the Elizabeth Street and Derby Street stops. Click HERE for more information on getting here.
