The Magic of Fermented Foods

This evening is all about fermentation.

"Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods. Fermentation comes from the Latin word fermentare, meaning “to leaven.”

Our three producers & one nutritional therapist are:

  • Joe Fitzmaurice, Riot Rye bakery on sourdough breads and the starters which power them
  • Rod Calder Potts (the other half of our host Julie) on the journey of apples into vinegar
  • Hayley Milthorpe, The Cultured Food Co. Its all about the veg..
  • Eleanor Duggan (Nutritional Therapist & The Little Green Grocer)

We kick off at 18.30 and finish 2 hours later.....there will be tastings :-).

The evening will explore the reasons why food producers use fermentation, their stories and passions and will also look at the positive impacts of those foods on our health.


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By the power of Tito

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