Get the jars, vinegar and flavourings at the ready because Caitlin Ruth is about to inspire you to start pickling and preserving everything you can get your hands on. Caitlin worked as a professional chef in many kitchens in many places, but her childhood love of pickling and fermenting always came with her. 

She has now captured all of her favourite recipes and tips and tricks in a beautiful new book called Funky, which is published by the incredible Blasta Books – publishers to the stars of the food world and admired by renowned chefs including Nigella Lawson. 

In this episode, Caitlin and Mick Kelly of GIY chat about:

 ·      How Caitlin got her start in restaurant kitchens at the young age of 12!
·      Moving to Ireland and becoming a stalwart of the west cork food scene, working in famous spots like Dillons of Timoleague and Deasys of Clonakilty. 
·      Her love of pickling and fermenting and what drives her to spend so much time and effort making them and creating new recipes. 
·      Why pickling and preserving hold the keys to food sustainability. 
·      Some of Caitlin’s favourite recipes, tips and tricks that you can try right away.  

GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.

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