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A Fermented Feast with Sandor Katz and Hugh Fearnley-Whittingstall

Join one of the world’s most famous fermentation experts, Sandor Katz alongside River Cottage founder Hugh Fearnley-Whittingstall for a six course feast featuring some of their favourite ferments, as well as a talk and Q&A with Sandor and Hugh, where they’ll tell you more about the health benefits and flavour transformations created during the magical fermentation process.

Sandor Katz is known as the godfather of fermentation. His bestselling books Wild Fermentation and The Art Of Fermentation have inspired the culinary world, and amateur enthusiasts everywhere, to get fermenting on a whole new level. Sandor joins our own multi-award-winner (and keen fermenter!) Hugh Fearnley-Whittingstall, who recently wrote the ground-breaking Eat Better Forever. Together the pair will host this special event of six courses featuring fabulous ferments such as Sandor’s Tarhana Turkish-style tomato and yogurt soup and Hugh’s home-made kombucha, and so much more.

The health benefits of eating fermented foods are increasingly recognised. Not only do they offer you a boost in gut-healthy bacteria, they’re also turbo-charged with nutrients. Beyond their positive physical benefits, fermentation transforms and intermingles the flavours of ingredients, creating completely new an exciting flavours.

Taking place in our 18th century threshing barn, this intimate setting will offer you a chance to meet your hosts and ask lots of questions. Throughout the evening you’ll get to taste some delightful and surprising dishes, crafted by Hugh and Sandor alongside the River Cottage chefs. This unique six course menu will feature some of their favourite fermented food made from the finest seasonal and locally sourced food.

There will be a Q&A with Sandor and Hugh before the dinner, compered by Rachel de Thample, author of the award-winning ‘River Cottage Fermentation Handbook’. There will also be time to get your books signed by all three of these expert authors.

Highlights

- Six course feast of the finest seasonal, local and organic food featuring a range of fermented foods and drinks crafted by Hugh and Sandor alongside the River Cottage chefs

- Q&A with Sandor Katz and Hugh Fearnley-Whittingstall hosted by Rachel de Thample

- Chef’s welcome with guide to the menu

- Time to explore the farm and veg garden

- Dietary requirements happily catered for. Please let us know of these when booking.

Your event

18:30 - 23:30

  • Arrive at River Cottage

    You’ll be met at the top of the hill at 6.30pm and begin your River Cottage experience with a 10-15 minute walk through the wonderful pathways down to the farm, enabling you to really soak up the views of the valley.

  • Welcome

    You'll enjoy a welcome drink and canapes on arrival and there'll be plenty of time to explore the kitchen garden and your surroundings.

  • The main event

    As you settle in the barn for the evening, you’ll have the opportunity to ask any questions you may have as Rachel de Thample hosts a Q&A with Sandor Katz and Hugh Fearnley-Whittingstall before handing over to the head chef who will talk you through the menu and explain the food’s provenance and how the dishes have been prepared.

    You’ll be treated to a menu of fantastic local and seasonal produce, featuring a range of fermented foods and drinks.

  • Coffee and petits fours

    To finish the evening, you’ll unwind with coffee and petits fours (if you still have room), before heading back up the paths to our car park.

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Further information...

This dining event 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.

Stay in our famous Farmhouse, click here. For other local accommodation click here.

This event is for guests over the age of 13 only. 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.

We happily cater for allergies and intolerances so do let us know of any restrictions at the time of booking. We kindly request you do not specify dislikes or preferences as we would love you to try the dishes our chefs have specifically created for the event so you can experience the menu as it was intended. Please be aware that we use ingredients in our kitchens which include allergens so we cannot guarantee against contamination. If you would like to know the steps we take to minimise cross-contamination please call one of the team during office hours and we will be happy to assist.