Join this two-part fermentation intensive, designed to turn your kitchen into a living laboratory.

In session one, we’ll focus on the theory and history of fermentation, where you’ll learn to harness beneficial bacteria to create crunchy, tangy and probiotic-rich preserves. Session two will take place two-weeks later and we will harness your fermented products into a culinary feast where you will learn to use these flavours as part of your cooking arsenal.

Classes led by Chef François Murphy, program in French and English