Fermentation is defined as the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. From its archaic roots, fermentation means agitation or excitement. This is rather apt considering that current trends in culinary exploration suggest there is a growing interest in and excitement around fermented foods. An interest that is supported by a greater comprehension of the importance of our gut flora from a nutritional and indeed medical perspective. Exciting stuff!

Miles Irving, internationally renowned forager and author of The Forager Handbook, will guide you through the day exploring various types of fermentation as well as the science underpinning the processes. You will experiment with and have the chance to sample a variety of wild plant fermentations. The result we are sure will not only be incredibly good for the gut; but also a delicious effervescent flavour bomb. A light lunch including fermented wild foods will be prepared for you to be the judge.

With our wide-ranging seasonal, freshly foraged plant selection, there will be plenty of opportunities to create your own wild ferments to take home with you where the bubbling away will continue; how long you leave it will be for your taste buds to decide!

Course outline:

- How to ferment foods with household equipment

- Experimenting with different types of fermentation

- The science underpinning why food ferments

- The many historical uses of fermentation including well-known examples

- Combining wild (and not-so-wild) flavours to make a flavour bomb ferment

- We will prepare a light lunch including fermented wild food to explore further

 
Saturday 6th April 2019
 

Details: 10am - 3pm  |  £90  |  Meeting at Forager in the Kent countryside map

About Miles Irving

Foraging expert Miles Irving has been writing, speaking and teaching on the topic of wild food for over fifteen years. His book The Forager Handbook was published by Ebury Press in 2009 and is considered to be one of the 'must-haves' for budding and experienced foragers alike.

He is the founder and director of Forager Ltd, and the host of the WorldWild Podcast connecting foragers, foodies, and philosophers from around the world. His travels in the world of wild food and in search of further knowledge have taken him to the depths of the Brazilian Amazon and the outback with indigenous communities in Australia.

Miles has led foraging workshops at Kew Gardens, the MAD symposium (organised by NOMA in Denmark) and for many of the top restaurants across the country (Dinner by Heston, Hix group, Restaurant Flat Three to name a few). He has been featured in the BBC 4 Food Programme, The Telegraph, Guardian Food Monthly, The Financial Times, at the Biohacker Summit, and is regularly sought out for his wisdom on a wide range of current ecological issues pertaining to our place as humans in the wild and the emerging future of food production and supply.