FERMENTATION & THE GOURMET GUT

Ferments are the subject in the next in our series Conversations Around The Cookery School Table. Our event on 31st March 2025 is part of an insightful series of monthly panel events on food around topics that are close to our hearts at Cookery School.

The events offer opportunities for  lively discussions, networking with like-minded food lovers, and, of course, the opportunity to taste some delicious Cookery School food.

We will be discussing the history of ferments and their culinary uses alongside health in our evening of fermentation at Conversations Around the Cookery School Table on Monday 31st March.

Meet the fermentation fanatics! On the panel is Dr Johnny Drain – a chef with a PhD on a mission to unlock the secret science of flavour, fermentation and sustainability, Chantelle Nicholson, chef and owner of Green Michelin Starred restaurant, Apricity in London, Ryan Walker, head of fermentation at  London’s leading zero-waste restaurant, Silo, Chetanya Alexander – founder of naturally fermented Tickles Pickles , James Kinross Associate Professor of Surgery at Imperial College London and author of Dark Matter: The new science of the microbiome and Dan Lepard Australian baker, food writer and sourdough expert. 

From kimchi, kefir and kombucha, Middle Eastern and Asian pickles, to buttermilk and sourdough, fermented foods – some of which are literally ancient, are having their moment, playing a part in our diets, cooking culture and maintaining a healthy gut.

With kombucha, organic red wine and fantastic fermented nibbles to match, it promises to be an eye opening evening of science and culture.