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An introduction to the world of dairy ferments. In the class we will make milk kefir using milk kefir grains, use milk kefir to make flavoured kefir, cultured butter, lebneh and demonstrate how to make yoghurt. We will also look at different varieties of yoghurt, clabbered milk, whey, crème fraiche, cottage cheese and paneer. At the end of the course you will have milk kefir grains to take home as well as recipes and the knowledge to further experiment. 

This course runs over 2 1.5 hour Zoom sessions with an accompanying whatsapp group, a PDF course notes and recipes. The sessions will run on Thursday 4th February and Sunday 7th February both 13:00 - 14:30.

Please Note: It is necessary to obtain your own milk kefir grains, we will send out details of where they can be purchased. 

The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.

In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.

In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run down the road at Gnome House, although a permanent home is being sought.

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An introduction to the world of dairy ferments. In the class we will make milk kefir using milk kefir grains, use milk kefir to make flavoured kefir, cultured b

Dairy Ferments

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Yonder

Love Dim Sum?

Impress yourself and your friends by learning how to make a variety of Authentic Dim Sum in this sociable Half Day class and get to enjoy your own hand-made Dim Sum afterwards!

This class is a dim sum introductory class which is suitable for complete beginners. In this class you will be guided under expert tuition and shown how to make 3 of the most popular classic steamed dim sum:

Har Gow  蝦餃 (Crystal Prawn Dumplings)
Chiu Chow Fun Gwor  潮州粉果 (Chiu Chow steamed dumplings)
Sui Mai  燒賣 (Open Top Steamed Pork And Prawn Dumplings)

In total you will make about 16-20 delicious dumplings each and at the end of the class you can eat the dumplings you created!

On arrival you will be issued 2 bar tokens that can be exchanged for any of our bar drinks. We have a selection of  beers, wines, prosecco, and soft drinks.


Dim Sum Cookery Class

Liam Elliott Brady

Tere is a Londoner but has a passion for Spanish food. Her father is Spanish and her family live in Barcelona where she also lived for 14 years and she regularly returns to fill her suitcase with hard to get ingredients!

As a lifelong cook, Tere's food has evolved over time and she is always looking for new inspiration and ingredients. She never follows recipes and her knowledge is gained from her Spanish family.

Spanish food is known for its flavour and simplicity and Tere will explain some of her favourite dishes and give you several hacks so you get insider knowledge!

During this 2 hour class you will see how to make two or three dishes and find out all about the ingredients and methods of preparation.  You will then get to sit down and enjoy the freshly prepared food in a very special location!

Spanish Foodie Fun on a cool London houseboat

Kate

Your expert tutor Tere is proudly Spanglish (half English/ half Spanish)!  She is a huge foodie and will enthusiastically explain how churros and chocolate are made (and eaten) in Spain and specifically in Barcelona where her family are based.

Tere will guide you through all the ingredients she uses in this typical dish starting from scratch. You will get to see the making process and help her at key stages of the class, especially the fun bit of frying the dough and watching the churros come to life, before getting to eat them!

The location for the class is very unique and cosy so can only accommodate small groups, so perfect for couples, parents with children or friends getting together.  Tere will give students a real insight into living on a boat in a central London location and you may even meet some of the local birdlife floating past!


Churros and Chocolate on cute East London Houseboat

Rachel Rogers

Experience the delight of Parisian patisseries with our Macaron Baking Kits. Your finished macarons will have a light, crispy shell and a luscious, sumptuous filling, creating a perfect balance of textures and flavours. Our reliable recipe makes it easy to master these delicate treats, ensuring each bite transports you to the picturesque streets of Paris.

Obby - Discover London's favourite classes and workshops.

Macaron Making Kit

With this at-home Learning Kit you will learn how to make Authentic Italian Pasta in the comfort of your own home!

You will learn how to make two types of pasta (egg and non-egg), all hand-made with no machine needed.

You will learn how to make the pasta and the techniques to shape the pasta into beautiful ribbons such as tagliatelle, linguine and filled pasta such as ravioli and tortellini.

There will  be a demonstration how to cook pasta perfectly before you start youself!

Pasta Making Kit

An in-depth introduction into everything you need to know about lactic fermentation techniques.

Learn how to make sauerkraut, kimchi, preserved lemons and other vegetables and fruit ferments. Discover new ways of combining these ancient foods into everyday meals.

At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to experiment further.

We will give you all the knowledge that you need to make live fermented food safely and cheaply at home using basic equipment.

Sylvia Roberge

Lactic Fermentation Course

These fun, informative sessions for children who are educated at home, are suitable for children from 9 to 16, of all abilities. With an emphasis on working in a relaxed environment, building cookery skills and encouraging conversations about food and healthy eating.  Classes run every other week.  Book a 'one off' session or join us for a block of 6 sessions, for a full course to develop and hone those essential cooking skills.
Older children, and those who have already completed 2 terms of cooking with us,  are able to work towards a Btec level 2 qualification.  Those completing the full course will have 2 full assessment days to complete the required controlled assessments.
It is expected that those following the Btec course complete some planning and evaluation work.  We will work with students to find the best way for them to record and use this.

Thursday Morning Home Ed Group 10.30am-12.30pm

Grace Danson

Getting to grips with the basics or improving your culinary skills, our Adult Cookery Club will introduce you to different dishes and improve your confidence in the kitchen.
you will not only leave with plenty of hints and tips, but also some great food to enjoy at home.
Book individual sessions, or make the most of our 'discount block', when booking over 5 sessions.

Upcoming sessions:
16th September - Healthy, quick evening meals
30th September - Creme Brûlée and choclolate or fruit mousse
14th October - Thai curry and rice side dishes
11th November - Bread (savoury)
25th November - Christmas pudding and alternative
9th December - Christmas side dishes and starter
20th January - Healthy evening meals
3rd February - Pasta making
24th February - Bread (sweet)

Previous sessions have included:
29th January - Quiche and Tart aux Citron
12th February - Pasta making
4th March - Choux pastry and scones
18th March - Rough puff pastry and hot water crust pastry (sausage rolls and pork pies)
15th April - Dinner Party dishes
29th April - Easy evening meals
13th May - Basic breadmaking
3rd June - Pasta making
17th June - Tapas
1st July - Dinner Party side dishes
15th July - Dinner Party desserts

We usually break for school holidays and bank holidays.


Adult's Cookery Club

jenny marshall

These classes, will soon have teens creating complex dishes from the very first session.  You will learn how to follow a basic recipe and how to make a variety of savoury and sweet dishes.  We encourage teenagers to try new foods and to consider nutrition when choosing dishes.
These sessions can also be used to build  and record skills for the Duke of Edingburgh Award.
The cooking starts at 4.30pm but children using school busses are more than welcome to arrive early - we will even make sure there is an area to do homework before the class starts.

Recipes can be adapted to meet any dietary requirements and children with additional needs are also welcome on the classes - please contact us to discuss this at the time of booking.

Those attending these sessions can follow a Btec level 2 Home Cooking Skills qualification.  To be entered for this qualification you will need to attend a minimum of 30 sessions and be aged 14 or above on when entered.  There is an additional charge for the qualification, please contact us to discuss this.

Please note, class charges now include VAT.

Teenchef | Afterschool Cookery Sessions

Sarah Sheppard

Come and join in the fun!  Using our moto of 'Healthy Eating with a bit of a treat' this is where we started all those years ago. Classes are designed especially for children interested in cooking, who want to learn new skills and have fun cooking together. Please email to check the menu for each class.


Thursday Afterschool Cookery Club 

Elijah Kelly

Using sourdough culture is an ancient method of making bread.

Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and production leavens and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a lot of new skills.

This course is designed to provide you with the fermentation and baking skills to build your sourdough and baking intuition, so you can adapt recipes to your particular environments and flour preferences.

Course includes a selection of fermented snacks midway through.

What you get:
A rye loaf baked in the class.
Wholewheat dough to bake at home as per our instructions.
A rye starter which you’ll also take home to be cared for and watch come to life.
Detailed course notes and recipes
On going support on our dedicated Facebook support group.

Sourdough Bread for Beginners

Harriet Anderton

The roots of condiments are in fermentation, for instance the name for mustard comes from the French meaning a hot must,  must is pre-fermented wine to which crushed mustard seeds were added. Now most commercial condiments contain large quantities of sugar and additives. We look at how to make condiments using just natural ingredients.

We’ll be going over the definition of fermentation and its health benefits, distinguishing fermentation from other methods of preservation like pickling or canning, and the main principles behind safe fermentation from start to finish.

We’ll start by laying out the main fermentation technique which will serve as a base for our recipes. Then we’ll delve into production - we’ll make a fermented ketchup, fermented Mexican salsa, and a fermented Caribbean chutney for you to take home and ferment according to our specific instructions.

We’ll also discuss other recipes such as fermented sriracha, probiotic mayonnaise, fermented mustard, salad dressing, and much more.

Throughout the course we’ll suggest all sorts of ingredient substitutions and recipe variations to encourage you to get creative with your ferments based on what you have at home, as well as how to use them in dishes.

Cultured Condiments

During this bite-sized (90 minutes) workshop you will gain hands on experience in covering an 8" cake (and cake board) in fondant in various ways.   Learning different techniques to cover a cake in fondant, means you can select the right method for right cake and the right look!

You will learn tips and tricks to make sure you have a smooth, clean, even finish leaving you with a great base to add further decorations to your cake.

There are many tips to cake decorating and many of these will be shared with you during the workshop just to give you that little extra know-how.

The workshop is fun and informal and you can share your knowledge with others in the class and learn from them also.

Covering a Cake in Fondant

In this exciting new workshop you will learn tips and tricks to create a smooth buttercream finished cake to a real 8" sponge cake, with a piped border and fruit/flower decorations. These techniques will turn-up the volume on any cake you bake and add that extra bit of finesse.

The cost is only £35 (buttercream, fruits and flowers are provided).

NB. If you are not able to bake your own cake, Essence of Cake can supply one at an additional cost of £10.

n this exciting new workshop you will learn tips and tricks to create a smooth buttercream finished cake

Decorating a Semi-Naked Cake Workshop (90 mins)

In this Masterclass you will be making a variety of oh so chic French macarons in some lovely flavours. Each class will have a different seasonal theme and you take home your own gift box of sumptuous personalised macarons, for you to enjoy for yourself or give as a present to a loved one, if you are feeling generous :)

You’ll learn a true Parisian recipe for macarons, with secret little tips and tricks to ensure you get great results in your own kitchen. You’ll also be well equipped to make many colours and flavours to truly impress all your friends & family…

Includes complimentary gift boxes and light refreshments. (Why not add a macaron making kit to take home?  This can be added on at the end :)

Classes are held on Tuesday evenings 6pm till 8:30pm or Friday mornings 9am till 11:30am. In London Kings Cross.

Macaron Making Masterclass

lyn west

Transform your plain iced Christmas cake into a festive masterpiece! Join us for our Christmas Cake Decorating Class, where Jackie will guide you through the essential techniques to create fun and festive decorations for your holiday cake. Whether you're a beginner or just looking for inspiration, this class will help you craft something special.

What you'll learn:

Discover the different types of decorative pastes and their unique benefits

Hand-model adorable Christmas trees, snowmen, and more

Master the art of creating professional lettering in various styles

Use a range of cutters, silicone moulds, and plunger tools for intricate designs

Learn how to properly store your decorations to keep them fresh and beautiful

No need to bring your cake—just your creativity! You'll make your decorations in class and take them home in a provided box, ready to add to your cake when you're all set.

Book now and elevate your Christmas cake to the next level!

Christmas Cake Decorating Class

This is an introduction to the world of dairy ferments.

In this special course, we’ll be delving into the extensive world of fermented dairy products. We’ll go over the core tenets of fermentation, safety practices, and health benefits of fermentation, followed by demonstrations of how to make certain fermented dairy products.

The range of fermented dairy products we’ll touch upon is wide and culturally diverse. Our tutor will demonstrate how to make cottage cheese, and you’ll get to taste a variety of goods such as sour cream, butter, cottage cheese, and clabbered milk. We’ll also discuss how to make and use whey, a natural by-product of cheese production, as well as different variations of labneh. We’ll finish off with a discussion of yogurts, explaining the difference between mesophilic and thermophilic yogurt varieties and sampling those too. You’ll get to make your own fermented butter as well as milk kefir using kefir cultures provided during the class. We’ll then go over how to maintain those cultures and how to ensure your ferments stay alive and healthy (even when you’re away).

Quality of ingredients will be emphasized, and differences between different types of dairy and milk - i.e. raw vs. pasteurized - will be explained in detail.

Dairy Ferments (Milk Kefir, Cultured Butter, Cottage Cheese and Yoghurt)

This is a great experience for those who want to learn the art of making pasta.  The classes are run by Vicky, an Italian cookery tutor who wants to spread her passion for good and healthy food in London.
The classes are very popular events to socialise, have fun and learn how to make pasta.

In this beginners' class, you'll learn how to make different types of pasta from flour and eggs (water or aqua faba for vegans and people with egg-allergy). The class is also BYOB. No prior experience is required. Anybody with enthusiasm to learn a new skill is welcome!

How is the class structured?

When you arrive, you will find the ingredients laid out ready to be used. The class will kick off with Vicky sharing some fun facts about the history of pasta. Then, Vicky will explain to you where ingredients come from, what kind of ingredients are used, where to buy the best ingredients in the future and why to use those specific ingredients.

The workshop is very hands-on. After a demonstration of how to make the dough, you will make everything yourself.  Vicky will guide you through the process step-by-step, including mixing and kneading, before working on making the different shapes! You’ll get lots of tips  & tricks for your skills in the kitchen. You'll also feel the relaxing effects of cooking - it is amazing!

After all the hard work, you can either take all the pasta home with you or we can eat it all together.

What do you learn?

How much flour and eggs are required
How to correctly knead the pasta dough
What kind of flours you should use for a perfect dough
How to process the dough to obtain the pasta, with the help of a pasta machine

What is included?

All the ingredients and material
Eat or bring home the pasta made during the class
The workshop
Vicky's secret recipes


Pasta Making Masterclass- Chilled and Super Fun!

Becky 

In the class, we will be looking at Kombucha brewing and we will also spend time looking at other drinks, such as dairy kefir and water kefir. You'll gain a better understanding of lacto fermentation, as we look at preservation, the natural way!

Kombucha is an all-natural, raw fermented tea, milk kefir is a cultured dairy drink and water kefir is a water-based version. They are all a delicious dose of goodness for your gut, low in sugar and packed full of beneficial acids, lactic bacteria, enzymes and antioxidants.  They are both known to carry the highest variety (up to 40) of lactic bacterial strains.

In our small classes, we will discuss everything you need to know about fermenting and brewing your own Kombucha at home.  You'll receive your own scoby to take home with you, to begin brewing Kombucha. You will also receive kefir grains to make your own dairy kefir & water kefir at home.

During the workshop, you will get to try several different flavours of Kombucha and kefir we have on the go as well as enjoy some light snacks & fermented vegetables. You will learn how to create your own Kombucha flavours, how to create the lovely natural fizz, how to care for your scoby & kefir grains, maintain and grow them so you may produce kombucha and kefir endlessly. You will leave with recipes and the knowledge to experiment further at home.

This stuff tastes a lot better than anything store-bought, most likely contains more beneficial bacteria. It will save you a lot of money in the long run if you're buying it from stores at the moment!

-Venues-
Our 2 locations are easy to get to in Dalston with 2 stations in walking distance & many bus routes.
or Walthamstow which is close to the underground station on the victoria line , the over ground station and many bus route.

Kombucha & Kefir Making Class - Lacto Fermented Drinks

Sophie

Pasta making workshops are super entertaining for kids and adults, but are also a great way to introduce kids to healthy and tasty food.

How is the class structured?

On arrival, you will find the ingredients laid out and ready to be used. The class will kick off with some fun fact about the "Italian" and the origins of pasta. Then, I will explain what ingredients are used, where ingredients come from, where to get the best ingredients from and why to use those specific ingredients.

The workshop is entirely hands-on. After a demonstration of how to make the dough, everyone will make his/her own pasta. You can make different shapes of pasta: scialatielli, busiate, maccherroni, spaghetti, colourful pasta, tagliatelle (cut pasta) and gnocchetti.

After all the hard work, everyone gets to take the pasta home.

What do kids learn?

How much flour and eggs we use
How to correctly knead the pasta dough
How many minutes you should knead the dough to obtain a smooth and elastic dough
What kind of flours you should use for a perfect dough
How to shape the dough to obtain the pasta
-How to make colourful pasta

Extra skills for the kids:

They find out where the ingredients come from
They learn where to source the best organic, local and seasonal produce in your area
They learn how to knead the dough and what ingredients to use
They learn to focus and follow directions
They learn new words and to measure stuff
They learn to be organised and multi-tasking

Family Pasta Making Workshop

Vera  Sa

In this workshop, we will be looking into preservation (the natural way), with a focus on fermenting and what we know about live foods.

In our small classes, we will discuss everything you need to know about lactic fermentation techniques, particularly around vegetables, and touch on their beneficial effects on our bodies. During the workshop, you will get to try various live lacto fermented goodies we have on the go & some light snacks, along with making three types of your own ferments. A traditional kimchi, a sauerkraut and a kimchi water or other type of seasonal vegetable.

You will get to take home three 3kg of your work (which will cost you over £30 in a health food store) to observe your creations as they ferment, along with the recipes and the knowledge to experiment further at home.
No need to bring anything. We provide everything.

We also provide a light meal and a selection of fermented vegetables & other fermented foods to try.

Fermentation Class - Kimchi, Sauerkraut & More

Rachael

In this class you will learn to make a full Indian meal from scratch using premium ingredients.

I host group cooking classes with a mix of unique, adventurous and classic recipes. Class themes range from Street Food, Indian Breads, Regional Menus, Dinner Party Classics and much more. In addition to cooking these classic recipes, you will also learn about the history, traditions and stories behind these dishes. You can view full menu details below for each class date.

As part of this experience, you will gain valuable tips to set up your own little Indian kitchen to make your life easier when cooking Indian food. We also spend time discussing and going through my spice pantry which will leave you with a greater understanding of the application and benefits of various spices used every day in Indian cooking.

My classes are hands-on, fun and sociable. We will start the day with a cup of masala chai or lassi while discussing the menu. You will then roll up your sleeves and get stuck in preparing the dishes after which we will sit down together and enjoy the food you’ve cooked. I keeping the group sizes small (max 8 people) to ensure everyone gets the attention needed to cook and enjoy the food plus make some friends along the way.

NEW DATES & MENUS (JANUARY - APRIL 2024)

Saturday, 27th  JANUARY
INDIAN CURRIES MASTERCLASS
11am - 2pm
Butter Chicken
Lamb Keema Matar
Palak Paneer (Spinach gravy with paneer)
Jeera Basmati Rice
*All classes include Nidhi's signature masala chai

Saturday, 10th FEBRUARY
CHICKEN BIRYANI MASTERCLASS
11am - 2pm
Chicken Dum Biryani
Palak Pakoras (Spinach fritters)
Coriander Mint Chutney
Cucumber Mint Raita
Papad
*All classes include Nidhi's signature masala chai

Saturday, 24th FEBRUARY
TRADITIONAL NORTH INDIAN THALI
11am - 2pm
Dhaba Chicken Curry
Jeera Aamchur Aloo (Spiced potatoes)
Tadka Dal
Rotis (Indian flat bread)
Jeera Basmati Rice
*All classes include Nidhi's signature masala chai

Saturday, 9th MARCH
INDIAN DINNER PARTY
11am - 2pm
Aloo Tikki (Spiced potato patty)
Coriander Mint Chutney
Lamb Bhuna (Curry)
Garlic & Coriander Naan
Mango Srikhand (Dessert)
*All classes include Nidhi's signature masala chai

Saturday, 23rd MARCH
INDIAN BREADS MASTERCLASS
11am - 2pm
Rotis (Indian flatbreads)
Pudina Parathas (Layered flatbreads with dried mint)
Garlic & Coriander Naan (Oven baked)
Dhaba Chicken Curry (Accompanying curry)
*All classes include Nidhi's signature masala chai

Saturday, 13th APRIL
AUTHENTIC TASTE OF PUNJAB
11am - 2pm
Butter Chicken
Palak Paneer (Spinach gravy with paneer)
Aloo Gobi
Pudina Parathas (Layered flatbreads with dried mint)
*All classes include Nidhi's signature masala chai

Saturday, 27th APRIL
SOUTHERN INDIAN FLAVOURS
11am - 2pm
Goan King Prawn Curry
Cabbage Thoran
Goan Coconut Rice
Malabar Paratha (Flaky layered bread)
*All classes include Nidhi's signature masala chai


Authentic Indian Cooking Group Classes

Have you long dreamt of making your passion for food your livelihood?

Do you dream of becoming a food writer or restaurant critic?
Have you an idea for a cook book or memoir and want to know how to go about finding a publisher?

Or are you already working in food, perhaps in PR or digital marketing, yet yearning for a more creative role or to fine hone your writing skills to get more attention.

I will teach you how to put your passion into practice over a 5 hour workshop with coffee breaks and a slap-up lunch with wine (cooked by me) at my Balham home in my beautiful kitchen.

Have you an idea for a food or travel feature, a Substack, cookbook or food memoir you'd like to get published?

I am a globally published food writer & author who writes for The Telegraph,  Femail, FT.com, Rolls Royce Magazine, Fine Dinings Lovers and Platinum.   I wrote bestselling "How to be a Better Foodie" (I was and remain truly in the vanguard!) and "Flipping Good: pancakes around the world."

At my workshops, I provide plenty of opportunity to share your stories and complete small writing tasks besides venting any frustrations and asking as many questions as you like.

We will discuss what kind of creative food work would suit you best, how to develop your own distinctive voice and style and how to get yourself known in the community and on the best lists.

My advice is current as I am a busy, high profile working journalist who regularly makes successful pitches to new outlets as well as having plenty of highly regarded regular s.

All workshops will take place around my large Sir Terence Conran design kitchen table.

how to pitch editorial  features that will be commissioned

-what to expect from life as a food writer (including how to get invited to the best parties plus anecdotes from my colourful life!)

how to construct and write a feature including what NOT to do and words editors HATE

address the pros and cons of seeking an agent

how to write a book proposal & what to expect

Sudi will share anecdotes about a life spent deliciously: from visiting parmesan caves with Massimo Bottura to foraging with Rene Redzepi, hanging out with Angela Hartnett off duty and Michel Roux jnr plus harvesting saffron in La Mancha, Georgian feasts in St Petersburg and barbecues in the wilds of Sweden and her insight into the current restaurant scene and future food trends.

Catrina

FOOD WRITING WORKSHOP WITH LUNCH FOR REAL FOODIES

Try your hand at the classic swirl, rose swirl, two tier and iced gem decorating techniques.

No previous cupcaking/decorating/piping skills are needed. Just turn up and enjoy...and you get to take away 8 of your beautiful creations to show off at home at the end.

You spend no time faffing about with cake mixture or oven timings as Xanthe has prepared this all earlier in the day and you can let your artistic flare run wild. All it takes to become a pro is:

filling a piping bag properly (yeah, there is a wrong way to do it)
perfecting the icing recipe
the classic swirl, the rose swirl, the two tier and the iced gem techniques
sprinkles and decorations are all fun and games, but sometimes less is more!

Everything is provided by the Cookie Girl including aprons, tea, coffee, cupcakes and so all you need to bring is yourself and some cupcake enthusiasm.

Cupcakes aside, you're guaranteed to have a ball - bring those cake-loving friends of yours or meet fellow cupcake enthusiasts. Even bring a date, for one of the best ways to break the ice(ing).. (sorry).


Zara

Beginner Cupcake Decorating Class

Standard Ticket

Private Booking

The Fermentarium is an independent organisation dedicated to promoting the small-scale production of “real” fermented food and drink.

Dairy Ferments

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