Sandor Katz

One of the major highlights of our month-long celebration Fermentation, Foraging and the Field, we are delighted to welcome internationally renowned fermentation revivalist, Sandor Ellix Katz.

He joins us on Wednesday 13 May, in a set of events co-hosted with Newlyn Fermentary.

Ten Mile Fermented Feast
Wednesday 13 May, 6pm – 9.30pm
The supper will showcase ingredients sourced from within a ten-mile radius, celebrating Cornwall’s rich food heritage through fermentation and foraging.

There are two options here:

Community Feast, priced at £45 per ticket : A three-course fermented feast will be served to you on long tables, seated socially. We won’t have a seating plan, and this will be an ideal way to share food, relax and meet new people. Perfect if you’re coming alone, or with a friend or partner – you’ll be introduced to each course as it arrives, and will be able to chat to those around you while you enjoy a communal dining experience.
Four Course Tasting Menu, priced at £75 per ticket: This is a private dining experience, with a minimum of four people per booking. You will be seated at your own table, so this option is perfect if you want to bring a group of people from work or to book with a larger group of your friends. You’ll be introduced to each course as it arrives and will enjoy an intimate dining experience with your own party.
You should arrive at 6pm and be seated by 7pm. This event is kindly supported by The Old Coastguard, Mousehole, and their head chef Danny Garland will be working with us on the event. A welcome drink will be included for all, and a curated wine list and alcohol free fermented drink list will be available for purchase on the evening.

Sample Menu for the Evening (subject to change)
Sour dough crackers, wild garlic cultured butter, oat miso ricotta, pickles
Cured gurnard (or lacto’d oyster mushrooms), magnolia kimchi, rock samphire, labneh, seaweed oil
Main Course – pea koji marinated beef, (or lions mane) fermented wild mustard greens
Salad of wild shoots, herbs and flowers, whey dressing
Cornish earlies, cultured butter
Sea buckthorn sorbet
Forced rhubarb compote, honey meringue, candied scoby

During the day, Sandor will also be running some sessions, supported by Rachel from Newlyn Fermentary.

Fermentation Demonstration and Talk
Wednesday 13 May, 10am – 11.30am
This will be a short sauerkraut demonstration and talk from internationally renowned award-winning author and ferment revivalist, Sandor Katz. Ticket prices range from £25-£55 for the demonstration and talk.

Fermentation Workshop
Wednesday 13 May, 12.30pm – 2.30pm
Join the godfather of fermentation for a hands-on workshop and introduction to sauerkraut. You will be able to spend time getting involved in the basics of fermentation and will have a chance to learn from a leading experts in the field. Each participant will make and take home 1kg of fermented vegetables using locally sourced seasonal produce. All ingredients and equipment will be provided for this two-hour fermentation workshop.

Ticket prices range from £45-£75 for the workshop.