Fermentation & The Gourmet Gut – Tasting & Panel – 31st March 2025

We have teamed up with our friends at Cookery School at Little Portland Street to bring you discounted tickets to their brand new series of monthly events. Conversations Around The Cookery School Table is the place to enjoy lively discussions, networking with like-minded food lovers, and, as with all events and classes at Cookery School, the opportunity to taste some of their delicious food.  All proceeds from these events go to the charity Magic Breakfast.

Their next event takes place on March 31st 2025 from 6pm-8.30pm. In Fermentation & The Gourmet Gut we will be discussing the history of ferments and their culinary uses alongside health in an evening of fermentation at Conversations Around the Cookery School. With kombucha, organic red wine and fantastic fermented nibbles to match, it promises to be an eye opening evening of science and culture.

Meet the fermentation fanatics! On the panel is Chantelle Nicholson, chef and owner of Green Michelin Starred restaurant, Apricity in London, Chetanya Alexander – founder of naturally fermented Tickles Pickles ,  Dr Johnny Drain – a chef with a PhD on a mission to unlock the secret science of flavour, fermentation and sustainability, Ryan Walker, head of fermentation at  London’s leading zero-waste restaurant, Silo, 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.

AGENDA

6pm – 6.45pm: Enjoy welcome drinks, networking & canapes

6.45pm – 8pm: Panel Discussion with a Q&A

8pm – 8.30pm: Drinks & networking

This ferments & gourmet gut food talk & event will cover topics including:

*  How fermentation plays a part in the food created by the panellists

*  How fermentation acts to preserve and add flavour to dishes across different cultures

*  Essential and critical things to know about making your own ferments

*  What are garums and how are they currently being used in the culinary world

*  Plus, hear from all the panellists about their favourite ferments  and why

HOW TO BOOK:

Visit Cookery School at Little Portland Street to book tickets  – Women in the Food Industry subscribers & members need to enter the discount code wififerments to get tickets for only £10. We look forward to seeing you there.