Fermentation & Pickling with Thom Eagle & Byron Wheeler

Thom Eagle is a chef, writer and one the UK’s leading voices on fermentation, formerly of Littleduck in Dalston but currently based in Kent. He has presented at the Oxford Symposium of Food & Cookery, writes the psychogastronomy tinyletter, and contributes to At The Table, Pit and Market Life magazines, the Wine Zine, MOB Kitchen and the Vittles newsletter. His first book First, Catch was shortlisted for the Andre Simon Food Book of the Year and won the Debut Food Book at the Fortnum and Mason’s Awards; his second, Summer’s Lease, came out in June. 

Byron Wheeler is the head chef at Worminster Farm and CULTJAR our food brand. He’s a vastly experienced chef, having worked with Alistair Little, universally acknowledged as the godfather of modern British cuisine, and built-up experience working at top restaurants in Bristol and more recently taught at the Waitrose cookery school. He’s also our neighbour and has his own farm. He’s lucky to enjoy a blissful 20-minute walk to work. 

Morning Session 

– Lacto-fermentation: what it is, why it works, how you do it from veg prep to completed ferments
– Basic sauerkraut
– Basic kimchi
– Salt pickles

All with plenty of tasting

Lunch 12:30-13:30

Afternoon Session 

– Cooking with ferments: sauces, pastes & recipes
– Chilli sauce
– Pepper sauce
– Fermented fruit sauces
– How to integrate ferments into your cooking, looking at them in terms of flavour rather than just health

This event will be held in the studio building at Worminster Farm and will involve demonstrations by Thom and Byron. There’ll be plenty of opportunities to ask questions and recipes will be provided at the end of the day. 

Timing: 10am to 4.30pm 

Price: £140

Dates: Saturday 26 June / Saturday 17 July

More dates to be announced.