Sandor Katz is known as the godfather of fermentation. His bestselling books Wild Fermentation and The Art Of Fermentation have inspired the culinary world, and amateur enthusiasts everywhere, to get fermenting on a whole new level. Sandor joins our own multi-award-winner (and keen fermenter!) Hugh Fearnley-Whittingstall, who recently wrote the ground-breaking Eat Better Forever. Together the pair will host this special event of six courses featuring fabulous ferments such as Sandor’s Tarhana Turkish-style tomato and yogurt soup and Hugh’s home-made kombucha, and so much more.

The health benefits of eating fermented foods are increasingly recognised. Not only do they offer you a boost in gut-healthy bacteria, they’re also turbo-charged with nutrients. Beyond their positive physical benefits, fermentation transforms and intermingles the flavours of ingredients, creating completely new an exciting flavours.

Taking place in our 18th century threshing barn, this intimate setting will offer you a chance to meet your hosts and ask lots of questions. Throughout the evening you’ll get to taste some delightful and surprising dishes, crafted by Hugh and Sandor alongside the River Cottage chefs. This unique six course menu will feature some of their favourite fermented food made from the finest seasonal and locally sourced food.

There will be a Q&A with Sandor and Hugh before the dinner, compered by Rachel de Thample, author of the award-winning ‘River Cottage Fermentation Handbook’. There will also be time to get your books signed by all three of these expert authors.

Highlights

– Six course feast of the finest seasonal, local and organic food featuring a range of fermented foods and drinks crafted by Hugh and Sandor alongside the River Cottage chefs

– Q&A with Sandor Katz and Hugh Fearnley-Whittingstall hosted by Rachel de Thample

– Chef’s welcome with guide to the menu

– Time to explore the farm and veg garden

– Dietary requirements happily catered for. Please let us know of these when booking.