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Check out these plums and pears which have been fermenting in bees’ wax since last September. I’ll be cracking these open to try + more at my next LONDON FERMENTATION SESSION @calthorpecommunitygarden Saturday 13th June.

One jar of honey contains the nectar of ONE MILLION flowers and the flight miles travelled by the bees to gather all this magical material equates to fully circumnavigating the earth. That’s just one of the incredible things l learned when co-authoring the River Cottage Bees & Honey handbook which I’ll be celebrating
at my ONLY Honey Fermentation Workshop this year.

On the workshop you’ll learn how to make:

JUN (honey kombucha)
Honey-Fermented Summer Fruit Sodas
Honey-Fermented Blackcurrant Cordial
Summer Fruit Ketchup fermented with Honey
Honey Fermented Sweet Chilli Sauce
and
Bees’ Wax Fermented Fruits

We’ll also explore how flowers impact flavour with a tasting of rare British tree blossom honeys. Sycamore has to be my favourite, followed by oak.

You’ll also have a chance to get a signed copy of the River Cottage Bees & Honey Handbook.

LONDON FERMENTATION SESSIONS | Honey Ferments
£78.00

Saturday, 13 June 2026 at 14:00 - 17:00 BST

258-274 Gray’s Inn Road
London, London, WC1X 8LH

TO BOOK, CLICK LINK IN BIOG OR DM ME.

#bees #honey #fermentation #workshop #foodworkshop

Check out these plums and pears which have been fermenting in bees’ wax since last September. I’ll be cracking these open to try + more at my next LONDON FERMENTATION SESSION @calthorpecommunitygarden Saturday 13th June.

One jar of honey contains the nectar of ONE MILLION flowers and the flight miles travelled by the bees to gather all this magical material equates to fully circumnavigating the earth. That’s just one of the incredible things l learned when co-authoring the River Cottage Bees & Honey handbook which I’ll be celebrating
at my ONLY Honey Fermentation Workshop this year.

On the workshop you’ll learn how to make:

JUN (honey kombucha)
Honey-Fermented Summer Fruit Sodas
Honey-Fermented Blackcurrant Cordial
Summer Fruit Ketchup fermented with Honey
Honey Fermented Sweet Chilli Sauce
and
Bees’ Wax Fermented Fruits

We’ll also explore how flowers impact flavour with a tasting of rare British tree blossom honeys. Sycamore has to be my favourite, followed by oak.

You’ll also have a chance to get a signed copy of the River Cottage Bees & Honey Handbook.

LONDON FERMENTATION SESSIONS | Honey Ferments
£78.00

Saturday, 13 June 2026 at 14:00 - 17:00 BST

258-274 Gray’s Inn Road
London, London, WC1X 8LH

TO BOOK, CLICK LINK IN BIOG OR DM ME.

#bees #honey #fermentation #workshop #foodworkshop

Check out these plums and pears which have been fermenting in bees’ wax since last September. I’ll be cracking these open to try + more at my next LONDON FERMENTATION SESSION @calthorpecommunitygarden Saturday 13th June.

One jar of honey contains the nectar of ONE MILLION flowers and the flight miles travelled by the bees to gather all this magical material equates to fully circumnavigating the earth. That’s just one of the incredible things l learned when co-authoring the River Cottage Bees & Honey handbook which I’ll be celebrating
at my ONLY Honey Fermentation Workshop this year.

On the workshop you’ll learn how to make:

JUN (honey kombucha)
Honey-Fermented Summer Fruit Sodas
Honey-Fermented Blackcurrant Cordial
Summer Fruit Ketchup fermented with Honey
Honey Fermented Sweet Chilli Sauce
and
Bees’ Wax Fermented Fruits

We’ll also explore how flowers impact flavour with a tasting of rare British tree blossom honeys. Sycamore has to be my favourite, followed by oak.

You’ll also have a chance to get a signed copy of the River Cottage Bees & Honey Handbook.

LONDON FERMENTATION SESSIONS | Honey Ferments
£78.00

Saturday, 13 June 2026 at 14:00 - 17:00 BST

258-274 Gray’s Inn Road
London, London, WC1X 8LH

TO BOOK, CLICK LINK IN BIOG OR DM ME.

#bees #honey #fermentation #workshop #foodworkshop

Check out these plums and pears which have been fermenting in bees’ wax since last September. I’ll be cracking these open to try + more at my next LONDON FERMENTATION SESSION @calthorpecommunitygarden Saturday 13th June.

One jar of honey contains the nectar of ONE MILLION flowers and the flight miles travelled by the bees to gather all this magical material equates to fully circumnavigating the earth. That’s just one of the incredible things l learned when co-authoring the River Cottage Bees & Honey handbook which I’ll be celebrating
at my ONLY Honey Fermentation Workshop this year.

On the workshop you’ll learn how to make:

JUN (honey kombucha)
Honey-Fermented Summer Fruit Sodas
Honey-Fermented Blackcurrant Cordial
Summer Fruit Ketchup fermented with Honey
Honey Fermented Sweet Chilli Sauce
and
Bees’ Wax Fermented Fruits

We’ll also explore how flowers impact flavour with a tasting of rare British tree blossom honeys. Sycamore has to be my favourite, followed by oak.

You’ll also have a chance to get a signed copy of the River Cottage Bees & Honey Handbook.

LONDON FERMENTATION SESSIONS | Honey Ferments
£78.00

Saturday, 13 June 2026 at 14:00 - 17:00 BST

258-274 Gray’s Inn Road
London, London, WC1X 8LH

TO BOOK, CLICK LINK IN BIOG OR DM ME.

#bees #honey #fermentation #workshop #foodworkshop

Check out these plums and pears which have been fermenting in bees’ wax since last September. I’ll be cracking these open to try + more at my next LONDON FERMENTATION SESSION @calthorpecommunitygarden Saturday 13th June.

One jar of honey contains the nectar of ONE MILLION flowers and the flight miles travelled by the bees to gather all this magical material equates to fully circumnavigating the earth. That’s just one of the incredible things l learned when co-authoring the River Cottage Bees & Honey handbook which I’ll be celebrating
at my ONLY Honey Fermentation Workshop this year.

On the workshop you’ll learn how to make:

JUN (honey kombucha)
Honey-Fermented Summer Fruit Sodas
Honey-Fermented Blackcurrant Cordial
Summer Fruit Ketchup fermented with Honey
Honey Fermented Sweet Chilli Sauce
and
Bees’ Wax Fermented Fruits

We’ll also explore how flowers impact flavour with a tasting of rare British tree blossom honeys. Sycamore has to be my favourite, followed by oak.

You’ll also have a chance to get a signed copy of the River Cottage Bees & Honey Handbook.

LONDON FERMENTATION SESSIONS | Honey Ferments
£78.00

Saturday, 13 June 2026 at 14:00 - 17:00 BST

258-274 Gray’s Inn Road
London, London, WC1X 8LH

TO BOOK, CLICK LINK IN BIOG OR DM ME.

#bees #honey #fermentation #workshop #foodworkshop

Check out these plums and pears which have been fermenting in bees’ wax since last September. I’ll be cracking these open to try + more at my next LONDON FERMENTATION SESSION @calthorpecommunitygarden Saturday 13th June.

One jar of honey contains the nectar of ONE MILLION flowers and the flight miles travelled by the bees to gather all this magical material equates to fully circumnavigating the earth. That’s just one of the incredible things l learned when co-authoring the River Cottage Bees & Honey handbook which I’ll be celebrating
at my ONLY Honey Fermentation Workshop this year.

On the workshop you’ll learn how to make:

JUN (honey kombucha)
Honey-Fermented Summer Fruit Sodas
Honey-Fermented Blackcurrant Cordial
Summer Fruit Ketchup fermented with Honey
Honey Fermented Sweet Chilli Sauce
and
Bees’ Wax Fermented Fruits

We’ll also explore how flowers impact flavour with a tasting of rare British tree blossom honeys. Sycamore has to be my favourite, followed by oak.

You’ll also have a chance to get a signed copy of the River Cottage Bees & Honey Handbook.

LONDON FERMENTATION SESSIONS | Honey Ferments
£78.00

Saturday, 13 June 2026 at 14:00 - 17:00 BST

258-274 Gray’s Inn Road
London, London, WC1X 8LH

TO BOOK, CLICK LINK IN BIOG OR DM ME.

#bees #honey #fermentation #workshop #foodworkshop

Check out these plums and pears which have been fermenting in bees’ wax since last September. I’ll be cracking these open to try + more at my next LONDON FERMENTATION SESSION @calthorpecommunitygarden Saturday 13th June.

One jar of honey contains the nectar of ONE MILLION flowers and the flight miles travelled by the bees to gather all this magical material equates to fully circumnavigating the earth. That’s just one of the incredible things l learned when co-authoring the River Cottage Bees & Honey handbook which I’ll be celebrating
at my ONLY Honey Fermentation Workshop this year.

On the workshop you’ll learn how to make:

JUN (honey kombucha)
Honey-Fermented Summer Fruit Sodas
Honey-Fermented Blackcurrant Cordial
Summer Fruit Ketchup fermented with Honey
Honey Fermented Sweet Chilli Sauce
and
Bees’ Wax Fermented Fruits

We’ll also explore how flowers impact flavour with a tasting of rare British tree blossom honeys. Sycamore has to be my favourite, followed by oak.

You’ll also have a chance to get a signed copy of the River Cottage Bees & Honey Handbook.

LONDON FERMENTATION SESSIONS | Honey Ferments
£78.00

Saturday, 13 June 2026 at 14:00 - 17:00 BST

258-274 Gray’s Inn Road
London, London, WC1X 8LH

TO BOOK, CLICK LINK IN BIOG OR DM ME.

#bees #honey #fermentation #workshop #foodworkshop

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

Next year, I’ll be hosting a wonderful series of London Fermentation Sessions @calthorpecommunitygarden, part of the @capital_growth network.

The LONDON FERMENTATION SESSIONS will
dive deep in to different areas of fermentation. Each session will focus on a specific area of fermentation to give you more in-depth experience making and using each gut-boosting technique.

Fermentation hot topics such as Miso & Koji, Kombucha & Water Kefir, Dairy Kefir & Yogurt, Sourdough Cakes & Bakes and will be explored in these three hour hands-on sessions that will be a mix of making and tasting.

Full calendar of Fermentation Sessions and links to book in my biog (or DM me for direct links or more info).

Know someone that might be interested? Repost or tag and I’ll send you a selection of recipe pack featuring a Christmas twist to all the different ferments below.

VENUE

Calthorpe Community Garden
a growing space right of the heart of London which has been going strong since the 1980s. It has incredible energy and brilliant retro vibe.

ADDRESS
258-274 Gray's Inn Road
London
WC1X 8LH
(10 min walk from King’s Cross station)

WHEN
Saturdays in 2026
2-5pm

Cost: £78

FEB 28TH - MISO & KOJI

MARCH 14TH - SOURDOUGH CAKES & BAKES

MAY 2ND - DAIRY KEFIR & YOGURT

JUNE 13TH - HONEY FERMENTS

JULY 11TH - PICKLES & SAUCES

AUGUST 22ND - KOMBUCHA & WATER KEFIR

SEPTEMBER 19TH - VINEGARS, OXYMELS & SHRUBS

OCTOBER 24TH - SAUERKRAUT

NOVEMBER 21ST - KIMCHI

FERMENT WITH SANDOR KATZ
Cambridge, Saturday 16th May 2026
9am-4pm + Dinner at King’s College

I’m working with @fermen_table to curate an unforgettable day of fermenting alongside the legendary @sandorkraut.

Set in an architecturally stunning building which is part of @cambridgeuniversity, Sandor will guide you through a session on Booch and Bubbles where you’ll learn to Brew Your own Kombucha.

A panel discussion and Q&A with Sandor, myself, @franconatoora and @fermen_table’s Catalina Brumann will follow.

@wastenotrowen will then show you how to turn food that often gets thrown away into gut health-boosting ferments that also provide a mind-blowing flavour punch.

@amandarydernutrition will talk about the Energy-Gut-Weight Connection: Why Your Microbiome May Be the Missing Link.

The day will end with one of the UK’s biggest ever Hands on Kimchi Workshops with Sandor and myself that’ll see you go home with your own jar of Sandor-kissed kimchi.

In the evening, there’ll be a magical exclusive dinner with Sandor, myself and Catalina @cambridgeuniversity’s King’s College.

We’ll also have @thekitchentabledorset joining us for the day with a fermentation-focussed collection of books and kit to help you on your way to making your own bubbling brews.

FULL DETAILS + HOW TO BOOK IN BIOG OR DM ME

Photos 1-3 by @dinnerum8 from magical event with Sandor at River Cottage a few years ago.

#fermentation #ferment #workshops #wellness #kimchi

FERMENT WITH SANDOR KATZ
Cambridge, Saturday 16th May 2026
9am-4pm + Dinner at King’s College

I’m working with @fermen_table to curate an unforgettable day of fermenting alongside the legendary @sandorkraut.

Set in an architecturally stunning building which is part of @cambridgeuniversity, Sandor will guide you through a session on Booch and Bubbles where you’ll learn to Brew Your own Kombucha.

A panel discussion and Q&A with Sandor, myself, @franconatoora and @fermen_table’s Catalina Brumann will follow.

@wastenotrowen will then show you how to turn food that often gets thrown away into gut health-boosting ferments that also provide a mind-blowing flavour punch.

@amandarydernutrition will talk about the Energy-Gut-Weight Connection: Why Your Microbiome May Be the Missing Link.

The day will end with one of the UK’s biggest ever Hands on Kimchi Workshops with Sandor and myself that’ll see you go home with your own jar of Sandor-kissed kimchi.

In the evening, there’ll be a magical exclusive dinner with Sandor, myself and Catalina @cambridgeuniversity’s King’s College.

We’ll also have @thekitchentabledorset joining us for the day with a fermentation-focussed collection of books and kit to help you on your way to making your own bubbling brews.

FULL DETAILS + HOW TO BOOK IN BIOG OR DM ME

Photos 1-3 by @dinnerum8 from magical event with Sandor at River Cottage a few years ago.

#fermentation #ferment #workshops #wellness #kimchi

FERMENT WITH SANDOR KATZ
Cambridge, Saturday 16th May 2026
9am-4pm + Dinner at King’s College

I’m working with @fermen_table to curate an unforgettable day of fermenting alongside the legendary @sandorkraut.

Set in an architecturally stunning building which is part of @cambridgeuniversity, Sandor will guide you through a session on Booch and Bubbles where you’ll learn to Brew Your own Kombucha.

A panel discussion and Q&A with Sandor, myself, @franconatoora and @fermen_table’s Catalina Brumann will follow.

@wastenotrowen will then show you how to turn food that often gets thrown away into gut health-boosting ferments that also provide a mind-blowing flavour punch.

@amandarydernutrition will talk about the Energy-Gut-Weight Connection: Why Your Microbiome May Be the Missing Link.

The day will end with one of the UK’s biggest ever Hands on Kimchi Workshops with Sandor and myself that’ll see you go home with your own jar of Sandor-kissed kimchi.

In the evening, there’ll be a magical exclusive dinner with Sandor, myself and Catalina @cambridgeuniversity’s King’s College.

We’ll also have @thekitchentabledorset joining us for the day with a fermentation-focussed collection of books and kit to help you on your way to making your own bubbling brews.

FULL DETAILS + HOW TO BOOK IN BIOG OR DM ME

Photos 1-3 by @dinnerum8 from magical event with Sandor at River Cottage a few years ago.

#fermentation #ferment #workshops #wellness #kimchi

FERMENT WITH SANDOR KATZ
Cambridge, Saturday 16th May 2026
9am-4pm + Dinner at King’s College

I’m working with @fermen_table to curate an unforgettable day of fermenting alongside the legendary @sandorkraut.

Set in an architecturally stunning building which is part of @cambridgeuniversity, Sandor will guide you through a session on Booch and Bubbles where you’ll learn to Brew Your own Kombucha.

A panel discussion and Q&A with Sandor, myself, @franconatoora and @fermen_table’s Catalina Brumann will follow.

@wastenotrowen will then show you how to turn food that often gets thrown away into gut health-boosting ferments that also provide a mind-blowing flavour punch.

@amandarydernutrition will talk about the Energy-Gut-Weight Connection: Why Your Microbiome May Be the Missing Link.

The day will end with one of the UK’s biggest ever Hands on Kimchi Workshops with Sandor and myself that’ll see you go home with your own jar of Sandor-kissed kimchi.

In the evening, there’ll be a magical exclusive dinner with Sandor, myself and Catalina @cambridgeuniversity’s King’s College.

We’ll also have @thekitchentabledorset joining us for the day with a fermentation-focussed collection of books and kit to help you on your way to making your own bubbling brews.

FULL DETAILS + HOW TO BOOK IN BIOG OR DM ME

Photos 1-3 by @dinnerum8 from magical event with Sandor at River Cottage a few years ago.

#fermentation #ferment #workshops #wellness #kimchi

FERMENT WITH SANDOR KATZ
Cambridge, Saturday 16th May 2026
9am-4pm + Dinner at King’s College

I’m working with @fermen_table to curate an unforgettable day of fermenting alongside the legendary @sandorkraut.

Set in an architecturally stunning building which is part of @cambridgeuniversity, Sandor will guide you through a session on Booch and Bubbles where you’ll learn to Brew Your own Kombucha.

A panel discussion and Q&A with Sandor, myself, @franconatoora and @fermen_table’s Catalina Brumann will follow.

@wastenotrowen will then show you how to turn food that often gets thrown away into gut health-boosting ferments that also provide a mind-blowing flavour punch.

@amandarydernutrition will talk about the Energy-Gut-Weight Connection: Why Your Microbiome May Be the Missing Link.

The day will end with one of the UK’s biggest ever Hands on Kimchi Workshops with Sandor and myself that’ll see you go home with your own jar of Sandor-kissed kimchi.

In the evening, there’ll be a magical exclusive dinner with Sandor, myself and Catalina @cambridgeuniversity’s King’s College.

We’ll also have @thekitchentabledorset joining us for the day with a fermentation-focussed collection of books and kit to help you on your way to making your own bubbling brews.

FULL DETAILS + HOW TO BOOK IN BIOG OR DM ME

Photos 1-3 by @dinnerum8 from magical event with Sandor at River Cottage a few years ago.

#fermentation #ferment #workshops #wellness #kimchi

We can’t wait to see @thekitchentablesouschef @thekitchentabledorset at Nourish & Nurture on Saturday at @storeysfieldcentre 📚📖

Don’t miss a selection of books from @sandorkraut @franconatoora and @dethample - there’s a rush reprint going on - and much more! Also on their way are some books from @vanessakimbell for all you sourdough specialists.

See the team this Saturday!

Head over to the link in our bio for 🎟️

#Cambridge #CambridgeEvents #Workshop

When @tim.spector’s book Ferment: The Life-Changing Power of Microbes came about last year, I instantly devoured it. What I loved most about it was the book’s richness in evidence-based science about the benefits of fermented foods.

Keen to pick Tim’s brains further, I invited him to collaborate for a day of gut health-focussed fermenting @rivercottagehq which happened yesterday. It was so inspiring to share fermentation ideas and glean more from his incredible expertise.

We made the Four K’s (Kimchi, Kraut, Kefir - water and dairy & Kombucha), as well as Honey-Fermented Garlic and a Rye Sourdough starter to Tim’s recipe, which I bolstered with the @Zoe Daily30+ mix and @hodmedods Diversity Blend XXX to make the Diversity Loaf (which is delicious ) from his book.

Some of my favourite snippets from his book below. If you don’t have it and love the science around health and fermentation, I can’t recommend it enough:

‘If you consume three different ferments a day, you will probably be ingesting up to forty known microbe species, so you are definitely maximising your chances of good health.’

‘Food poisoning from US restaurants carries a far greater risk (than fermented foods), especially with Salmonella.’

‘Around 90 per cent of serotonin is made in our guts by microbes and has been associated with mood; it also influences how many antidepressant medications are believed to work.’ MORE ON THIS IN HIS NEXT BOOK…

‘In general, fermented foods provide a greater range of microbes than found in most probiotic mixes, though science in both areas is changing fast.’

‘Mass produced yogurt is very different from traditional yogurt … new methods of starter cultures made it easy to scale up industrially, but the resulting yogurt had lost the complexity of multiple strains in the homemade versions. The reasons is probably that the traditional cultures have had millions of generations to evolve into species that cooperate to survive.’

When @tim.spector’s book Ferment: The Life-Changing Power of Microbes came about last year, I instantly devoured it. What I loved most about it was the book’s richness in evidence-based science about the benefits of fermented foods.

Keen to pick Tim’s brains further, I invited him to collaborate for a day of gut health-focussed fermenting @rivercottagehq which happened yesterday. It was so inspiring to share fermentation ideas and glean more from his incredible expertise.

We made the Four K’s (Kimchi, Kraut, Kefir - water and dairy & Kombucha), as well as Honey-Fermented Garlic and a Rye Sourdough starter to Tim’s recipe, which I bolstered with the @Zoe Daily30+ mix and @hodmedods Diversity Blend XXX to make the Diversity Loaf (which is delicious ) from his book.

Some of my favourite snippets from his book below. If you don’t have it and love the science around health and fermentation, I can’t recommend it enough:

‘If you consume three different ferments a day, you will probably be ingesting up to forty known microbe species, so you are definitely maximising your chances of good health.’

‘Food poisoning from US restaurants carries a far greater risk (than fermented foods), especially with Salmonella.’

‘Around 90 per cent of serotonin is made in our guts by microbes and has been associated with mood; it also influences how many antidepressant medications are believed to work.’ MORE ON THIS IN HIS NEXT BOOK…

‘In general, fermented foods provide a greater range of microbes than found in most probiotic mixes, though science in both areas is changing fast.’

‘Mass produced yogurt is very different from traditional yogurt … new methods of starter cultures made it easy to scale up industrially, but the resulting yogurt had lost the complexity of multiple strains in the homemade versions. The reasons is probably that the traditional cultures have had millions of generations to evolve into species that cooperate to survive.’

When @tim.spector’s book Ferment: The Life-Changing Power of Microbes came about last year, I instantly devoured it. What I loved most about it was the book’s richness in evidence-based science about the benefits of fermented foods.

Keen to pick Tim’s brains further, I invited him to collaborate for a day of gut health-focussed fermenting @rivercottagehq which happened yesterday. It was so inspiring to share fermentation ideas and glean more from his incredible expertise.

We made the Four K’s (Kimchi, Kraut, Kefir - water and dairy & Kombucha), as well as Honey-Fermented Garlic and a Rye Sourdough starter to Tim’s recipe, which I bolstered with the @Zoe Daily30+ mix and @hodmedods Diversity Blend XXX to make the Diversity Loaf (which is delicious ) from his book.

Some of my favourite snippets from his book below. If you don’t have it and love the science around health and fermentation, I can’t recommend it enough:

‘If you consume three different ferments a day, you will probably be ingesting up to forty known microbe species, so you are definitely maximising your chances of good health.’

‘Food poisoning from US restaurants carries a far greater risk (than fermented foods), especially with Salmonella.’

‘Around 90 per cent of serotonin is made in our guts by microbes and has been associated with mood; it also influences how many antidepressant medications are believed to work.’ MORE ON THIS IN HIS NEXT BOOK…

‘In general, fermented foods provide a greater range of microbes than found in most probiotic mixes, though science in both areas is changing fast.’

‘Mass produced yogurt is very different from traditional yogurt … new methods of starter cultures made it easy to scale up industrially, but the resulting yogurt had lost the complexity of multiple strains in the homemade versions. The reasons is probably that the traditional cultures have had millions of generations to evolve into species that cooperate to survive.’

When @tim.spector’s book Ferment: The Life-Changing Power of Microbes came about last year, I instantly devoured it. What I loved most about it was the book’s richness in evidence-based science about the benefits of fermented foods.

Keen to pick Tim’s brains further, I invited him to collaborate for a day of gut health-focussed fermenting @rivercottagehq which happened yesterday. It was so inspiring to share fermentation ideas and glean more from his incredible expertise.

We made the Four K’s (Kimchi, Kraut, Kefir - water and dairy & Kombucha), as well as Honey-Fermented Garlic and a Rye Sourdough starter to Tim’s recipe, which I bolstered with the @Zoe Daily30+ mix and @hodmedods Diversity Blend XXX to make the Diversity Loaf (which is delicious ) from his book.

Some of my favourite snippets from his book below. If you don’t have it and love the science around health and fermentation, I can’t recommend it enough:

‘If you consume three different ferments a day, you will probably be ingesting up to forty known microbe species, so you are definitely maximising your chances of good health.’

‘Food poisoning from US restaurants carries a far greater risk (than fermented foods), especially with Salmonella.’

‘Around 90 per cent of serotonin is made in our guts by microbes and has been associated with mood; it also influences how many antidepressant medications are believed to work.’ MORE ON THIS IN HIS NEXT BOOK…

‘In general, fermented foods provide a greater range of microbes than found in most probiotic mixes, though science in both areas is changing fast.’

‘Mass produced yogurt is very different from traditional yogurt … new methods of starter cultures made it easy to scale up industrially, but the resulting yogurt had lost the complexity of multiple strains in the homemade versions. The reasons is probably that the traditional cultures have had millions of generations to evolve into species that cooperate to survive.’

When @tim.spector’s book Ferment: The Life-Changing Power of Microbes came about last year, I instantly devoured it. What I loved most about it was the book’s richness in evidence-based science about the benefits of fermented foods.

Keen to pick Tim’s brains further, I invited him to collaborate for a day of gut health-focussed fermenting @rivercottagehq which happened yesterday. It was so inspiring to share fermentation ideas and glean more from his incredible expertise.

We made the Four K’s (Kimchi, Kraut, Kefir - water and dairy & Kombucha), as well as Honey-Fermented Garlic and a Rye Sourdough starter to Tim’s recipe, which I bolstered with the @Zoe Daily30+ mix and @hodmedods Diversity Blend XXX to make the Diversity Loaf (which is delicious ) from his book.

Some of my favourite snippets from his book below. If you don’t have it and love the science around health and fermentation, I can’t recommend it enough:

‘If you consume three different ferments a day, you will probably be ingesting up to forty known microbe species, so you are definitely maximising your chances of good health.’

‘Food poisoning from US restaurants carries a far greater risk (than fermented foods), especially with Salmonella.’

‘Around 90 per cent of serotonin is made in our guts by microbes and has been associated with mood; it also influences how many antidepressant medications are believed to work.’ MORE ON THIS IN HIS NEXT BOOK…

‘In general, fermented foods provide a greater range of microbes than found in most probiotic mixes, though science in both areas is changing fast.’

‘Mass produced yogurt is very different from traditional yogurt … new methods of starter cultures made it easy to scale up industrially, but the resulting yogurt had lost the complexity of multiple strains in the homemade versions. The reasons is probably that the traditional cultures have had millions of generations to evolve into species that cooperate to survive.’

One of our favourite books of the last year is The Japanese Art of Pickling & Fermenting by Yoko Nakazawa - @cookingwithkoji

As we are off to the exciting Nourish and Nurture event with @fermen_table next weekend we thought that the audience there would really like the book. Unfortunately there are no more signed copies in the UK and Yoko is based in Australia and was off to visit family in Japan.

Yoko immediately offered to make some gorgeous personalised bookplates and send them via air mail to make sure we could add a little something special to the books.

Her book is amazing, has just won a design award in Australia and is shortlisted for @beardfoundation in two categories. I love that our little shop has been a small part of her journey and excited to read in her letter that book two is on the way!

This sort of author / bookseller relationship brings you intangible benefits, the personal touches, the community and the special moments. I’ve seen so many posts recently about small shops and high streets being taken out by large tech platforms. There are many different ways we can organise commerce. This choice is yours

#shoplocal #shopindependent #indiebooksellers

A Foraging and Fermentation Day with the one and only @dethample at the farm 💚

Few spaces left, write to us or book at the link in bio!
experience@quintosapore.it

#fermentation #foraging

A Foraging and Fermentation Day with the one and only @dethample at the farm 💚

Few spaces left, write to us or book at the link in bio!
experience@quintosapore.it

#fermentation #foraging

A Foraging and Fermentation Day with the one and only @dethample at the farm 💚

Few spaces left, write to us or book at the link in bio!
experience@quintosapore.it

#fermentation #foraging

Belated Happy Publication Day to @hughfearnleywhittingstall. I’m loving his new book High Fibre Heroes and made thisLemony Mushroom and Fennel Couscous last night - utterly delicious (and fittingly had it paired with a herb and leaf salad foraged from the River Cottage kitchen garden).

Each recipe in the book tells you how many plants and how much fibre you’re getting - both incredibly important for nurturing a healthy microbiome.

My book is already looking dogeared as I’ve earmarked loads of other recipes to try, including:

* Spinach and Lentil Gratin - which I’m planning to make with wild garlic added to the mix
* Roasted Saag Aloo
* Hot and Sour Broccoli and Black Bean Broth
* Spicy Peanut Butter Broccoli Stir Fry
* Carrot Lasagna
* Double Lentil and Barley ‘Bolognaise’
* Mushroom and Kimchi Sourdough Sarnies

Well done, Hugh! Another fabulously delicious and nutritious tome.

Belated Happy Publication Day to @hughfearnleywhittingstall. I’m loving his new book High Fibre Heroes and made thisLemony Mushroom and Fennel Couscous last night - utterly delicious (and fittingly had it paired with a herb and leaf salad foraged from the River Cottage kitchen garden).

Each recipe in the book tells you how many plants and how much fibre you’re getting - both incredibly important for nurturing a healthy microbiome.

My book is already looking dogeared as I’ve earmarked loads of other recipes to try, including:

* Spinach and Lentil Gratin - which I’m planning to make with wild garlic added to the mix
* Roasted Saag Aloo
* Hot and Sour Broccoli and Black Bean Broth
* Spicy Peanut Butter Broccoli Stir Fry
* Carrot Lasagna
* Double Lentil and Barley ‘Bolognaise’
* Mushroom and Kimchi Sourdough Sarnies

Well done, Hugh! Another fabulously delicious and nutritious tome.

Belated Happy Publication Day to @hughfearnleywhittingstall. I’m loving his new book High Fibre Heroes and made thisLemony Mushroom and Fennel Couscous last night - utterly delicious (and fittingly had it paired with a herb and leaf salad foraged from the River Cottage kitchen garden).

Each recipe in the book tells you how many plants and how much fibre you’re getting - both incredibly important for nurturing a healthy microbiome.

My book is already looking dogeared as I’ve earmarked loads of other recipes to try, including:

* Spinach and Lentil Gratin - which I’m planning to make with wild garlic added to the mix
* Roasted Saag Aloo
* Hot and Sour Broccoli and Black Bean Broth
* Spicy Peanut Butter Broccoli Stir Fry
* Carrot Lasagna
* Double Lentil and Barley ‘Bolognaise’
* Mushroom and Kimchi Sourdough Sarnies

Well done, Hugh! Another fabulously delicious and nutritious tome.

Our Founder, Catalina, has been exploring fresh produce at the wonderful @burwashlarder for Nourish and Nurture on 16 May. She’s preparing for our kimchi and kombucha workshops with the sensational @sandorkraut, @dethample and #Cambridge’s very own @thecambucha - don’t miss out!

You can join us at @storeysfieldcentre for as little as £60.29. Head over to our bio for tickets.

#cambridgefoodanddrink #whatsoncambridge #cambridgeevents

Right then, @shaftesburyfoodfestival over, time to reset Vanny Cradock for the next adventure.

We are heading over to Cambridge for @fermen_table - an amazing day with @sandorkraut @dethample and @franconatoora

We are loading up with plenty of their books plus other great fermenting texts including @cookingwithkoji @kenjcooks @robinsherriff @chef.sam.black

Do you want to join us? Head over to @fermen_table bio for more details - Saturday 16th May at Storey’s Field Centre in Cambridge

Mouthwateringly wild recipes from the amazing @dethample

Join her on Sunday 14th June to discover how foraging and fermenting go hand in hand!

#fermentation #wildfood #londonworkshop

Mouthwateringly wild recipes from the amazing @dethample

Join her on Sunday 14th June to discover how foraging and fermenting go hand in hand!

#fermentation #wildfood #londonworkshop

Mouthwateringly wild recipes from the amazing @dethample

Join her on Sunday 14th June to discover how foraging and fermenting go hand in hand!

#fermentation #wildfood #londonworkshop

This is your last chance in our bank holiday weekend of giveaways…

We’re giving you the chance to win a copy of Wild Fermentation by Sandor Ellix Katz @sandorkraut, the book that sparked a global #fermentation movement.

If you’ve been thinking about entering, now’s the time.

Want to win? Here’s how to enter:

1. Follow us
2. Like this post
3. Tag 2 friends you’d bring to Nourish & Nurture
4. Share this post to your story (and tag us so we can see it)

Don't forget to share the post to your story for a chance to win this iconic book!

This is the final giveaway, don’t miss out.

Winner announced on Wednesday 13 May - good luck!

Join us on 16 May, 9am to 4pm in #Cambridge for a full day of fermentation, food, wellbeing and sustainable living.

Tickets are on sale now (link in our bio) for Nourish & Nurture Festival, including kombucha and kimchi workshops, tastings, demos from a Michelin-trained chef, insights from a leading nutritionist and guest speakers from across the world for fermentation and #wellbeing.

#GutHealth #whatsoncambridge #FoodFestival #CambridgeEvents