Next Level Fermentation
Join our expert Rachel de Thample for hands-on day where you’ll take your fermenting skills to the next level.
If you’ve already mastered kimchi and kraut or have attended our Ferment the Seasons and are hungry for more fabulous ferments, Rachel de Thample’s Next Level Fermentation Course is the ideal way to up your fermenting repertoire.
On this more advanced course, you’ll learn how to transform British-grown pulses into homemade miso, local honey into mead, apple scraps into apple cider vinegar, cream into cultured butter and nuts into a healthy vegan-friendly cheese.
This is a hands-on day, which means you’ll go home laden with jars full of things you’ve made throughout the day and lunch on the day will feature further tasters of fermented fun. Beyond the making, you’ll also learn more about how beneficial bacteria in these ferments can not only transform your health.
• Learn the science of fermentation as well as the health benefits
• You’ll learn why fermenting grains and pulses are important for digestive health.
• Ferment local grains to make Russian blinis.
• Make your own cultured cream
• Create a vegan cheese using fermented nuts.
• Delicious two course lunch featuring ingredients grown in the River Cottage Kitchen Garden
• Opportunity to wander around the farm.
• Make your own miso
• Create seasonal fruit mead as well as homemade vinegar featuring fruit scraps and local honey.
• A complimentary recipe pack featuring all the recipes you learned throughout the day as well as a signed copy of Rachel’s River Cottage Fermentation Handbook.
10:00 - 17:00
Make yourself at home
Arrive in the stunning River Cottage Cookery School to a taster of what’s come. A breakfast snack featuring some of the things you’ll be making throughout the day will be offered as Rachel talks you through the science of fermentation.
In the morning you’ll learn why fermenting grains and pulses are important for digestive health. You’ll then use kombucha to ferment local buckwheat flour to make Russian-style blinis in the afternoon. You’ll be able to watch the batter ferment throughout the day.
Next you'll culture some cream which we’ll shake into butter. Rachel will talk you through the benefits of fermenting dairy and nuts – for both taste and health. Then, you’ll make a vegan cheese using fermented nuts.
Lunch is always a decadent moment of pause in the busy day and features two courses made with ingredients grown in the River Cottage Kitchen Garden. You’ll also have an opportunity to wander around the farm before heading back into the kitchen.
After lunch, Rachel will show you how to make your own miso and you’ll be making your own version, using koji and local pulses such as Black Badger Peas.
We’ll then move into fermented drinks and tonics, making a seasonal fruit mead as well as homemade vinegar featuring fruit scraps and local honey.
At the end of the day, you’ll be cooking your fermented buckwheat batter to make little blinis, which we’ll try with additional tasters. You’ll also have an opportunity to ask Rachel any questions you may have.
Head up to the car park for 5pm with your recipe pack featuring all the recipes you learned throughout the day, as well as a signed copy of Rachel’s River Cottage Fermentation Handbook. You’ll also, of course, have a bundle of jars full of fabulous ferments to take home.
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 a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
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