Curious about fermentation and ready to get started? Vegan, Gluten-Free, Nut-FreeEasily adapted to accommodate: Dairy-Free Learn the fundamentals of fermented foods and drinks at this hands-on fermentation course at Ground Up Cookery School in Devon. Join Colin Wheeler-James at Ground Up Cookery School for a relaxed, hands-on introduction to fermented foods and drinks. This informative workshop is designed as the perfect starting point for anyone interested in fermentation, flavour development and traditional preservation techniques. During the session, you’ll learn how to prepare Curtido, a vibrant Central American fermented cabbage, and take home your own jar along with the knowledge to care for it as it develops. Alongside this practical element, you’ll taste a huge range of fermented foods from around the world, offering insight into the breadth and creativity of fermentation. The emphasis is on understanding the fundamentals, how fermentation works, how to do it safely, and how to confidently begin experimenting at home. What You’ll Explore During the session you may explore: • Lacto-fermentation and beneficial bacteria• Salt ratios and fermentation safety• Flavour development through fermentation• Fermented foods from around the world• Using fermentation to reduce waste• Building a fermented larder at home Content may vary slightly depending on seasonal ingredients, but the focus is always on practical, transferable knowledge. The Day at a Glance 09:30 — Welcome, refreshments and introduction10:00 — Demonstration of Curtido preparation and practical tasks11:00 — Tasting of fermented foods from around the world12:00 — Finish Curtido and discussion12:30 — Recap and depart About the Tutor As seen on BBC Marcus Wareing: Tales from a Kitchen Garden, Colin Wheeler-James has become recognised as a leading voice in fermentation. He trains chefs internationally, encouraging a deeper, more creative approach to flavour, sustainability and whole-ingredient cooking. If you would like to take your knowledge further, you may also be interested in our Advanced Food Preservation Techniques course, which evolved from Colin’s professional chef training delivered to leading chefs and organisations. FAQs How is the day structured? Courses are hands-on and interactive. Recipes are prepared with guidance and support available throughout. Guests with more experience may be gently encouraged to take their dishes further. Suitable for complete beginners through to those with an interest in fermentation and preservation. No prior knowledge is required. Can you cater for dietary requirements? The key dietary details are noted at the top of each course listing, there may be other accommodations that we can make. Please let us know of ALL dietary requirements at the time of booking. We will always aim to accommodate where possible. Can children attend this course? Yes, children are welcome as full paying guests. Children under the age of 15 must be accompanied by a full paying parent or legal guardian, who remains responsible for them throughout the class. Young people aged 15–18 may attend without a parent or guardian. A completed parental consent form is required for all attendees aged 15–18. These courses are aimed at adults, and young people must be able to participate independently and behave appropriately without requiring additional supervision. Please indicate ages at the time of booking. Do I need to bring anything? Everything needed for the course, is provided. Guests will be emailed approximately one week before the event with any final information, including whether there is anything specific to bring or any changes to arrangements. You will need to bring a 1l kilner style jar, but we do also have them available for purchase. What time will we eat? Throughout the session there will be tastings. Tea, coffee and biscuits are available throughout the day to help yourself. Schedules are illustrative and timings/content may vary slightly. End times are given as a guide only. As these are hands-on, experiential courses, timings may vary slightly depending on the size and pace of the group and the season. Is the course accessible? Accessibility needs vary, and we’re always happy to discuss individual requirements in advance. We have a portable ramp available and can allocate designated parking spaces where needed. Any adjustments are best discussed ahead of time so we can explore how to accommodate you wherever possible. There can be a lot of standing on hard floors, please contact us if you are concerned about this. There may be adjustments that can be made. Can I buy this course as a gift? Our courses make great gifts. When booking, you can also purchase:• a physical gift card sent by first class post• a physical gift card sent by second class post Alternatively you can simply print and present the booking confirmation. If undecided, you can purchase a monetary-value gift voucher, which can be redeemed online against this or any other course. What is your cancellation and rescheduling policy? We operate a strict four-week cancellation policy. Cancellations or requests to reschedule within four weeks of the course date are not refundable. However, bookings are transferable and someone else can come in your place, we just ask that you let us know. Please refer to our Terms and Conditions of Booking for full details. Can I be added to a waiting list for future events? If a course is fully booked or the date doesn’t work for you, please email us and we’ll notify you when new dates or related events are released. Even better still, subscribe to our newsletter and we will send sporadic updates or follow us on social media @GroundUpCookery for top tips, foraging and fermentation news and event details.
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