Events.

Our events are informative, immersive, practical and deeply connected to the rhythms of the seasons. We create spaces to share knowledge and skills that equip us for achieving and maintaining health for ourselves, our communities and the ecosystems upon which we depend.

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Ferment foray - June
Jun
7
Classes

Ferment foray - June

  • The Peach in collaboration with the Institute (map)
  • Google Calendar ICS

Curious about the magic and medicine of fermented foods? Keen to learn the theory and practice of making your own ferments and to taste what is possible by harnessing the fermentation process?

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What people are saying

I attended the four day Bubbles And Brews event in Wells recently. It was the most amazing, immersive fermentation learning experience I've ever attended. I'm a seasoned fermentista with my own company teaching fermentation to both professionals and amateurs, and I have learned so much. The days were packed with knowledge and activities, super delicious meals, and with lots of networking. I went back home to Switzerland with a mind full of new ideas, a deeper understanding and appreciation of fermentation, and with some amazing new contacts. Thank you so much Jo, Mara and Kirsten for making this happen. It was truly an experience of a lifetime. - Fran Wick, Zurich, Wild Pulse

Thank you for such a wonderful time over the past few days. Thanks for being so generous and open with your knowledge and for the great atmosphere you created. I left inspired by your beautiful energy and the many conversations we had. - Lyson Marchessault

What a delightful day I spent making fermented products. Loads of useful information gathered, lots of new facts collected, practical skills learnt and plenty of ideas to enrich my health. Oh and not to forget a delicious lunch!!! - Lesley Rosslyn

Fantastic. Really inspirational course. Thank you both so much. - James Anwyl

Thank you for a fabulous fermenting and foraging experience. It was lovely to spend the day in the company of fellow novices learning so much from you both. Looking forward to more workshops with you both. Sue Hoggett

Just wanted to say a massive thank you for Friday. Your passion and contagious enthusiasm truly inspired both the chefs and me. We had an incredibly enjoyable training session and gained a wealth of valuable insights about fermentation and gut health. I can't wait to see what the chefs do going forward with their newfound knowledge and skills within the BM restaurants.
- BM Caterers

I recently attended a tea tasting and storytelling workshop at the Power of Plants festival and it was thoroughly enjoyable! This last year I have suffered with severe anxiety, however during and after the tea tasting and storytelling workshop, it was the first time in months where my head has been completely clear from worry and stress! It was such a relaxing and grounding and reconnecting session, I would highly recommend it to everyone. Hannah was so lovely, welcoming and engaging, me and my friend had a really great time. It was so much fun from start to finish and allowed me to reconnect with my childish and creative side. A really massive thank you to Hannah and her storytelling for helping me find some inner peace again! - Millie Barnett

I enjoyed every aspect of the day: the practical, the science, the tasting, the company and the conversations. It’s so nice to be with others who are also exploring the wonderful phenomenon that is fermentation. 

This passing-on of knowledge, of guiding and sharing is a such a dying art. It’s a privilege to be able to learn from someone with such authentic and significant skill and knowledge. It has enhanced my own knowledge and drives me on, and gives me confidence to experiment more and share what I have learnt with my friends and family. It’s properly inspiring and empowering.

I would do another course in a heart-beat.
- Paula Harker

An amazing and life changing day. I had an amazing time at the ferment foray and cannot recommend it highly enough. As a beginner, I was truly inspired and have not stopped making ferments and kefir since! Jo is so generous with her knowledge and I cannot wait to attend another of her courses. - Helena Morrell