Our workshops are places to learn by tasting, making and asking questions, with fermentation as a starting point. Alongside our recurring workshops, we regularly add seasonal experiments, special themes and collaborations. Check the calendar from time to time, as there is usually something new fermenting.
Kimchi is a whole family of Korean fermentation traditions, shaped by seasons, local ingredients and personal taste. During this hands-on workshop, we explore the foundations behind kimchi and learn how salt, vegetables, spices and time work together to create a living ferment full of depth and character.
Together, we prepare a seasonal kimchi while discussing the role of every ingredient, how to follow the fermentation at home and how to adapt the process to vegetables you already have. You leave with your own jar of kimchi and the confidence to continue experimenting in your own kitchen.
What makes a great hot sauce? Not necessarily the hottest chilli, but the right balance between heat, acidity, sweetness and flavour.
In this workshop, you’ll create a fermented hot sauce based on the chillies and seasonal ingredients available at that moment. We taste, combine and experiment, looking at how fruit, vegetables, aromatics and spices can push a sauce in completely different directions.
You’ll leave with your own ferment, ready to develop at home. A few weeks later, it will be time to blend it into a hot sauce that is entirely yours.
Kombucha seems simple: tea, sugar and a SCOBY. Yet inside every jar, a lively community of yeasts and bacteria is working to create something sparkling, acidic and constantly evolving.
In this workshop, we follow the process from the first brew to the final bottle. We taste different kombuchas, explore teas and seasonal flavour combinations, and look at how to develop natural carbonation without creating bottle bombs.
You’ll prepare your own kombucha, take home an active starter and leave ready to begin brewing, tasting and experimenting in your own kitchen.
Vinegar often sits quietly at the back of the cupboard, but for us it is one of the most exciting worlds within fermentation. Almost anything containing alcohol can become vinegar, opening the door to experiments with wine, beer, cider, fruit and leftover drinks.
During this workshop, we taste our way through that diversity while learning what a vinegar mother really is and how to care for one. We look at the two stages behind vinegar-making, the importance of oxygen and the small signs that tell you whether everything is developing as it should.
The goal is not simply to follow a recipe, but to understand the process well enough to start noticing the vinegar possibilities already hiding in your kitchen.
Koji is one of those ingredients that changes the way you look at food. This carefully cultivated mould is the starting point for miso, soy sauce, sake and amazake, but its possibilities reach far beyond Japanese tradition.
We spend this workshop tasting, smelling and working with koji to understand what makes it so remarkable. We explore how its enzymes unlock sweetness and umami, how it can transform everyday ingredients, and how preparations such as shio koji can become surprisingly versatile tools in your kitchen.
It is an introduction to a vast fermentation universe, with plenty of practical ideas to help you start exploring it at home.
Why do we chase the burn of chilli when it can make us sweat, blush and reach for a glass of water? And why do cultures around the world use heat in such completely different ways?
Masters of Spice is a journey through pungency in all its forms. We taste and compare chillies, pepper, mustard, horseradish and other ingredients that create heat, learning what makes each sensation different and how it can be balanced rather than simply endured.
Along the way, we explore spicy traditions from across the world and make our own condiments. Come curious, leave with a warmer palate and a better understanding of how to use heat with purpose.
What would happen if we treated coffee as a technique rather than a single ingredient?
We begin with a drink many of us cannot imagine our mornings without, while looking honestly at the ecological and economic systems behind it. From there, we explore roasted roots, grains, seeds and other ingredients grown closer to home.
Together, we taste a range of brews inspired by both forgotten European traditions and more recent experiments. Some come surprisingly close to coffee, while others lead somewhere completely different. By the end, your morning cup may feel a little less obvious.