Meet friendly bacteria, discover fermentation and learn to trust your gut, during a day of superfood tuition at River Cottage with gut health expert Naomi Devlin.
Kimchi, kombucha, miso… it’s official, fermentation is one of the hottest food trends around. But it’s more than just a passing fad; humans have used pickles and probiotics for thousands of years, while many recent studies have shown the powerful potential of ‘friendly’ bacteria in relieving the symptoms of IBS and other conditions. And they have serious gourmet credentials too.
In six sessions we’ll teach you the basics of fermented, prebiotic, probiotic and anti-inflammatory food, with new flavours, ingredients and techniques to get to grips with – and, of course, plenty of delicious River Cottage cooking to start you off on the right track.
Hugh recently took part in this course and is a big supporter of it...
"I’m so delighted that Naomi and the team have devised this course. The science around “gut health” is developing fast and I’m convinced that a simple understanding can make a massive difference to your personal wellbeing. So join us in the tranquil, rustic surroundings of River Cottage, to learn how to soothe, treat and supercharge your digestive health with our resident expert nutritionist Naomi Devlin." Hugh
Very interesting course with lots of hand's on recipes, simple but enjoyable, and good eatings. very well run.
richard Attended 3 July 20185.0 out of 5
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).
Make yourself at home
Meet your host and settle in with some gut-friendly seasonal snacks, fresh from the River Cottage kitchen. These could include lacto-fermented porridge with pickled plums and raw milk, or salsify fritters with garlic yogurt and linseed dukkah.
We’ll start the day by making some nutrient dense sprinkles such as dukkah or gomasio, that can bring a prebiotic and anti-inflammatory kick to almost any meal.
Next, you’ll try some fermented drinks and pickles, and learn about the role of friendly microbes in the body – plus how you can keep your microbiome happy with starch, fibre, fats and fermented foods. Then we’ll make our own batch of kimchi, kraut or brine pickles for you to take home and mature safely.
For lunch you’ll make a dish that supercharges your gut microbiome without leaving you bloated. It might be a ramen bowl with kimchi and bone broth, or a barley orzotto with roast roots and labneh. What you make will vary according to the season, but it will always be delicious and full of prebiotic & probiotic ingredients.
Time to enjoy your handiwork! Then take a wander around the vegetable garden or visit the River Cottage HQ animals (to expand your microbiome), before diving into the afternoon sessions.
Next you’ll learn about the benefits of bitter things to aid digestion and support liver function. You’ll taste some digestive bitters and make a jar of your own with seasonal aromatics like rhubarb, orange peel, apples, plums and gooseberries and a range of therapeutic herbs and spices.
Learn how to soothe inflammation and restore balance through food. You’ll learn about polyphenols and anti-inflammatories and make an anti-inflammatory treat to take home – maybe some raw cacao truffles, or a probiotic berry cheesecake.
Still hungry for information? You will round off the day with a Q&A session and an overview of some of the diets that can help with digestive and immune issues while you sip a cup of anti-inflammatory tea such as soba cha or turmeric and black pepper.
There will be time to chat to your fellow scholars and the River Cottage team, before being whisked back up the hill by our tractor and trailer (at 5pm) with your jar of bitters, and any leftover snacks from the day. Then it’s off home – to start listening your gut.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
This course can accommodate dietary requirements with advance notice. Please let us know if you require wheat-free, gluten-free, grain-free, yeast-free, cow/goat dairy-free, egg-free or low FODMAP options and we will do our best to provide an alternative on the day. Please only select these options if you have a food intolerance.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018