Wild Fermentation

Fermentation is defined as the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. From its archaic roots, fermentation means agitation or excitement.

This is rather apt considering that current trends in culinary exploration suggest there is a growing interest in and excitement around fermented foods.

An interest that is supported by a greater comprehension of the importance of our gut flora from a nutritional and indeed medical perspective. Exciting stuff!

Miles Irving, internationally renowned forager and author of The Forager Handbook, will guide you through the day exploring various types of fermentation as well as the science underpinning the processes. You will experiment with and have the chance to sample a variety of wild plant fermentations.

The result we are sure will not only be incredibly good for the gut; but also a delicious effervescent flavour bomb.
A light lunch including fermented wild foods will be prepared for you to be the judge.

With our wide-ranging seasonal, freshly foraged plant selection, there will be plenty of opportunities to create your own wild ferments to take home with you where the bubbling away will continue; how long you leave it will be for your taste buds to decide!

Wild Fermentation Course Outline

  • How to ferment foods with household equipment
  • Experimenting with different types of fermentation
  • The science underpinning why food ferments
  • The many historical uses of fermentation including well-known examples
  • Combining wild (and not-so-wild) flavours to make a flavour bomb ferment
  • We will prepare a light lunch including fermented wild food to explore further

Miles is a true expert who shares with deep insight the uses of wild ingredients in the old world and on the modern table. His passion and knowledge are as boundless as the landscape and edible opportunities that surround him. He is quite literally outstanding in his field. – Valentine Warner, chef, writer and occasional broadcaster.

When & Where Are Wild Fermentation Courses?

Monday, 24th February 2020

  • Time: 11am-4pm
  • Location: Chartham, Kent (location revealed after the booking)
  • Group size: 10 places only
  • Lunch: Included
  • Cost: £120
  • CLICK HERE TO BOOK

Saturday, 29th February 2020

  • Time: 11am-4pm
  • Location: Chartham, Kent (location revealed after the booking)
  • Group size: 10 places only
  • Lunch: Included
  • Cost: £120
  • CLICK HERE TO BOOK

About Your Wild Fermentation Course Instructor

Kent Foraging Courses with Miles Irving

Miles has an encyclopedic knowledge of the edible plants and trees that most us walk past without a second glance. His foraging walks turn the landscape into a feast and help participants to understand the rich diversity of plant foods and medicines that we could easily reintroduce into our cooking. Once you start you won’t be able to stop. – Rowan Philimore of the Gaia Foundation

Miles Irving is an internationally renowned wild foods expert, author and public speaker.

He has worked with some of the world’s best chefs and has been a pioneer in Europe’s Wild Food Renaissance.

In 2003, he founded Forager Ltd. Based in Kent, UK, he now acts as its CEO. The widely-respected enterprise has become the country’s best known wild food purveyor holding fast to its founding values of harvesting the highest quality wild produce always sustainably harvested with deep environmental consciousness.

He has since worked with many of the world’s top chefs such as Rene Redzepi, Alex Atala, Heston Blumenthal and Magnus Nilsson in what the industry calls the Wild Food Renaissance.

Through reconnecting to the land by gathering, preparing and cooking with wild food we can once again feel at home in our landscapes, communities and our own bodies.

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Kent Foraging Courses

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Kent Foraging Courses