Noma-Inspired Fermentation Dinner
On Friday 12th May, David Zilber and Rachel de Thample will design a dinner menu with River Cottage culinary director Gelf Alderson featuring a wide range of ferments to tantilise your tastebuds.
David Zilber has worked in some of the world’s top kitchens since 2004, most notably serving as the director of the world renowned Fermentation Lab at Restaurant Noma from 2016-2020, employing fungi and bacteria to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times bestseller, The Noma Guide to Fermentation, and through his passion for the sciences and the arts, became a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation.
This May, David joins our very own fermentation expert Rachel de Thample and River Cottage Culinary Director Gelf Alderson, at the heart of the farm to bring you this special event of seven courses featuring fabulous ferments. You can expect delightful and surprising dishes such as rhubarb and mackerel ceviche, koji cured hogget, coffee kombucha tiramisu and so much more.
Taking place in our 18th century threshing barn, this experience will offer you a chance to meet your hosts and ask lots of questions. Before the dinner, Rachel will interview David about his career and he’ll be on hand to answer your fermentation questions and sign books.
18:30 - 23:00
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.
You'll begin with your first course, canapes with a welcome drink. You're welcome to take these with you as you explore the kitchen garden and your surroundings.
The Main Event
As you settle in the barn for the evening, Rachel de Thample will host an interview with David Zilber and you’ll have the opportunity to ask any questions you may have before handing over to our 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.
To finish the evening, you’ll unwind with your last course of coffee and petits fours (if you still have room), before heading back up the paths to our car park.
Please note: Hugh will not be attending this event.
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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.
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.