Noma-Inspired Fermentation at River Cottage

World-leading fermentation scientist David Zilber, former Head of Fermentation at Noma and co-author of The Noma Guide to Fermentation, is coming to River Cottage 12-13 May. Join the cutting-edge fermentation expert alongside our own Rachel de Thample for two exciting events that push the boundaries of fermentation.

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, including rhubarb and mackerel ceviche, green gazpacho with celery vinegar, koji cured hogget and coffee kombucha tiramisu. Before the dinner, Rachel will interview David about his career and he’ll be on hand to answer your fermentation questions and sign books.

Find out more about the event and book your tickets here.

NOMA-INSPIRED FERMENTATION MASTERCLASS - sold out

On Saturday 13th May, David Zilber and Rachel de Thample will host a day of hands-on fermentation in the River Cottage Cookery School and the Outdoor Cookery area. You’ll spend half the day with David learning how to make koji (a fungus-inoculated grain used to make numerous Japanese ferments). You’ll then use koji to make David’s famous Pea-so (miso using local peas). David will also guide you through making his kimchi and garden-inspired pickles. Rachel will guide you through making black garlic, inspiring other ideas using the same technique. You’ll also learn how to make mead with seasonal fruit, flowers and herbs (such as meadowsweet and rhubarb), as well as using a sprouted heritage wheat sourdough to make sourdough scones (as well as gluten-free alternatives).

Find out more about the course and book your tickets here.

More about the Fermentation Experts

DAVID ZILBER is a professional chef, fermenter, food scientist and award-winning author hailing from Toronto, Canada. He has worked in some of the world’s top kitchens since 2004, most notably serving as the director of the world renown 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.

RACHEL DE THAMPLE is an award-winning author who has worked in food, health and sustainability for more than 20 years. She teaches fermentation and seasonal nutrition courses at River Cottage in Devon, as well as Petersham Nurseries and the Plant Academy in London. She served as Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course, was the Head of Food for the organic retailer Abel & Cole and Commissioning Editor of Waitrose Food Illustrated. She’s written six books including Tonics & Teas and the River Cottage Fermentation Handbook, which won a Guild of Food Writer’s Award. She’s also studied sustainable food systems at University College London and was instrumental in setting up the award-winning Crystal Palace Food Market. She’s a regular contributor to The Simple Things magazine.

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