Taking place in our restaurant, this small, hands-on masterclass is perfect for anyone interested in fermenting their own drinks, or vegetables.

Learn about making your own tepache, kombucha, kimchi and more under the tutelage of award-winning Head Chef Matthew Briddon.

The day includes refreshments, a delicious lunch in Iford Manor Kitchen’s restaurant and all materials and ingredients required for the course.

You will learn how to make (and take home the recipes for):

Drinks:
- Tepache, a fermented pineapple drink;
- fermented lemonade; and
- Kombucha, a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits.

Seasonal vegetable ferments:
- Lactose fermented Polish half sour/ full sour gherkins;
- Cucumber kimchi, a perfect addition to your cheese board;
- Seasonal sauerkraut;
- Lactose fermented garlic honey; and
- Fermented chilli sauce.

Timings:
09:30 - arrival, hot drinks and pastries
10:00 - Masterclass starts
12:45 - Lunch in Iford Manor Kitchen (see menu below)
13:45 - Masterclass resumes, followed by Q&A
15:15 - Finish

Lunch menu:
To start:
Cicchetti
Selection of seasonal fermented vegetables from our Walled Garden, Iford charcuterie and local cheese
Mains:
Iford lamb, barley and Walled Garden root vegetable broth, sourdough bread, whipped house butter
Please advise of any dietary requirements when booking and we will do our best to cater for them.

Please note, no refunds will be given except where the event has to be cancelled or postponed by us, or where we have been able to resell your tickets to the waiting list if you have told us in advance that you cannot attend. This includes for self-isolation reasons.