A Feast to Remember

Friday’s Ferment & Feast event at Storey’s Field Centre was one of those rare days where everything just clicks. From the moment guests arrived, there was a real sense of energy. People were excited to learn, eager to connect, and completely up for trying something new.

The day began with an interactive fermentation workshop, introducing guests to different types of fermentation and the many benefits fermented foods bring to the gut microbiome.

Participants got hands-on, creating two ferments to take home:

• Lacto-fermented lemons
• Fermented pineapple chilli sauce

The workshop combined practical skills with fascinating discussion, sparking curiosity and giving everyone the confidence to keep fermenting at home.

After the workshop, everyone gathered for The Feast, a four-course lunch created by Michelin-trained chef Rowen Halstead. Known for his zero-waste cooking and innovative use of seasonal ingredients, Rowen showcased fermentation as a star element of fine, sustainable dining.
The menu featured:

• Beer poolish bread with cultured butter, fermented broad bean pesto, pickled courgettes, and roasted pea pod sauce
• Homemade ricotta
• Braised fennel with fennel cream, fermented gooseberries, roasted walnut, and preserved lemons
• Elderflower yoghurt parfait with English strawberries and cucumber kombucha granita with lovage and verbena

The Feast was served in the sunny courtyard, with white tablecloths and fresh wildflowers on the tables.

To accompany the dishes, guests enjoyed six different fruit-infused water kefirs and homemade kombucha.

What stood out most was the atmosphere: relaxed, open and full of warmth. Guests chatted, shared tips, and enjoyed a memorable meal together — exactly the sense of community FermenTABLE aims to create.

Thank you to everyone who joined the day.

Future Ferment & Feast events will be announced soon. To be part of the next one, keep an eye on the website or sign up to the newsletter.