Fermentation Celebration Festival Day

We are launching a Fermentation Celebration weekend with a festival on Saturday, 21st October with a whole day of activities and a chance to interact with other fermentation enthusiasts and experts! We will open our gardens and glasshouse for you to enjoy the exhibition, live demonstrations, forums, garden tours, market stalls, food & drinks!

We hope to open your eyes, excite your senses (especially taste!) and engage your brain by exploring the wonderful microbial transformations through conversations, demonstrations, and networking opportunities. All experience levels are welcome in this diverse, inclusive, and growing community of food and fermentation enthusiasts.

More detail about the live demonstrations with the following experts:

Kimchi with Pao-Yu Liu - She grew up in Taipei city and has been based in London since the age of 21. She set up the business Pao Pop N Pickles in 2017, selling small batches of fermented products at a local farmer’s market and shops around London. She then set up Paohaus fermentary studio in East London; keeping her passion for fermentation and experimentation growing with different ways of preserving and creating new flavours and regularly hosting workshops and gatherings.

Fermented Condiments with Melanie McIntosh - She makes, eats, and talks about pickles and ferments. The obsession started from a young age preserving the garden veg in Vancouver to moving to Japan as a student and eating all the pickled things. After a circuitous career she found a good home to cement a love of fermentation and cooking at Little Duck The Picklery. During the pandemic Speck was born- Speck is a company and space to experiment, produce and teach fermentation. 2022 saw her setting up a fermentation lab in rural Germany, an Avant Garde project culminating in serving the experiments during a five-day conference for the College of Extraordinary Experiences. Most recently Melanie has been travelling throughout Japan for a month filming a television show on the preservation technique called tsukudani.

Kombucha with Jelena Belgrave - Jelena is a fermentation educator, consultant and flavours tinkerer who firmly believes that microbial food preservation is an essential skill. She entwines stories and knowledge from her Balkan heritage with Japanese macrobiotic training and latest research in the scientific realm of gut health. Jelena is a member of the UK Fermenters Guild and regularly teaches hands-on and shares ferments in London, around the UK and the Balkans. Her workshops and events will always introduce you to new flavours, leave you inspired, excited and eager to find your new fermented condiment.

‘Fermental Health: Autonomy, Creativity and Wellness in Late Capitalism’ talk with Sean Roy Parker - Sean Roy Parker is a writer, food researcher, permaculture gardener and visual artist based at The Field, an experimental rural arts residency and co-living project near Ilkeston, Derbyshire. He practises slow, low-tech crafts and food preservation with consumer waste and natural abundance and shares extensively through labour exchange, favours and art swaps.