Venue Higher Close Kitchen, Dartington Hall Estate
With Voirrey Watterson and Faze Ali
£140, ingredients included
About this event
Dive into the world of fermentation, exploring every food stuff: grains, vegetables, dairy, beans & pulses and more, using airborne yeasts and bacteria to SCOBYs – symbiotic cultures of bacteria and yeasts. Over two full days, we’ll delve into the world of fermentation and allowing for fermentation time between each session. A mixture of hands-on
Sunday 1st July and Sunday 8th July
Fermented foods have been in existence for thousands of years, but only recently have we rediscovered these health-giving food and drinks in Western culture. Fermented foods are rich in beneficial bacteria, antioxidants, vitamins and enzymes, and so are a great addition to our diets. Fermentation is widely found across many cultures in the world, so we will be exploring foods from around the world.
Over two full days, we’ll delve into the world of fermentation, the weekly classes allowing for fermentation time between sessions. The classes will be a mixture of hands-on cooking and demonstrations, with lots of tips, talking and tasting.
For more information, please email: email@example.com
Advance booking only
Course details subject to change
Please note: 25% of your course fee is non-refundable should you need to cancel your place
Sunday 1st July
Open daily 12.30 – 7pm
Phone: 01803 847070
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About the Craft Revolution
The Craft Revolution runs a vibrant programme of courses, projects, events and talks. It is a movement about making; a learning space, an ideas lounge, an action station. A story of ‘doing’ over ‘not doing’.View all Craft Revolution courses here More about the Craft Revolution
All our courses are based on the Dartington estate, where a programme of events and visitor attractions operate year-round, and artists, makers, farmers, educators, craftspeople and entrepreneurs live and work – activity all inspired by our founders’ vision of a ‘many-sided life’.Find out more about Dartington