Fermentation is often described, not necessarily pejoratively, as a fad or a trend in the food world, and one perhaps more aligned to its health benefits than to any particular culinary application.
Pre Covid I drove 3 hours a day to teach at Waitrose cookery school in Salisbury. I enjoyed both the job and the drive across the plain. I knew it was insecure and my friend Ian told me about a possible job much closer to home.
It’s official: preserved foods are cool. From kimchee to sauerkraut, kefir to kombucha, fermented foods have become a staple in the modern health foodie’s diet thanks to the plethora of nutritional benefits surrounding them.
Slow Food is a global, grassroots movement founded in Italy in 1989, and we're delighted to join the thousands of members around the world that link the pleasure of food with a commitment to community and the environment.
Throughout my 25+ years owning and running various restaurants, I’ve worked closely with a great many leading chefs, from Michelin-starred haute cuisine disciples to cerebral Japanese sushi masters.
