The Fermentation Larder
Duration:
Timings:
Course start dates:
12 Sep 2026
24 Apr 2027
27 Jun 2027
24 Apr 2027
27 Jun 2027
Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 9:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16:30
- Course End
- Course ID ThFermLF
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What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Enjoy a seasonal artisan buffet lunch showcasing ingredients sourced from the Welbeck Estate and the surrounding local food community.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
There’s something remarkable about fermentation. Used for thousands of years to preserve food and enhance flavour, fermentation can transform simple seasonal ingredients into nutritious, vibrant and delicious staples.
It also provides a valuable way to reduce waste, support local food systems and make the most of produce throughout the year.
Join Laurence Fourdrignier, author of The Fermented Lady, for this hands-on one-day course exploring the wider world of fermentation. Through a combination of demonstrations, tastings and practical activities, Laurence will share the science, traditions and benefits behind a variety of fermentation techniques, helping you build the confidence to create your own fermented larder at home.
Throughout the day, you’ll explore why we ferment, the nutritional benefits of fermented foods, and how fermentation can help preserve seasonal produce for year-round enjoyment. Each course date focuses on different ingredients and techniques inspired by the changing seasons.
What You’ll Learn
Through a combination of demonstrations, discussion and practical activities, you will:
- Explore the principles and benefits of fermentation
- Understand different types of fermentation processes
- Learn how fermentation can help preserve seasonal produce
- Discover the nutritional benefits of fermented foods
- Gain confidence creating fermented products at home
- Learn about the role fermentation plays in supporting local food systems and reducing food waste
- Develop practical skills using a variety of fermentation techniques
April: The Fermentation Larder
This introductory session focuses on the foundations of fermentation and the essential techniques needed to begin building your own fermented pantry.
Topics and products may include:
- Introduction to lacto-fermentation
- Kombucha tea
- Kombucha pickled plums
- Spiced kombucha shallots
- Water kefir
- Milk kefir
- Fermentation rules and equipment, including jars, weights and tampers
Dry fermentation techniques:
- Coleslawkraut
- Fermented lemons
Fermenting with a brine:
- Cherry bombs
- Fermented garlic
June: Fermented Colours of Spring
Celebrate the vibrant colours and flavours of spring while exploring a variety of fermented drinks, condiments and preserves.
Topics and products may include:
- Carrot, orange and ginger kvass
- Magic spray
- Dilly carrots
- Carrot, ginger and cumin kraut
- Honey-fermented carrot jam
- Sriracha
- Shio koji
- Fava bean miso
- Miso ginger kraut
September: Fermented Colours of Autumn
Discover ways to preserve the flavours of the harvest season while creating a range of fermented condiments, pickles and drinks.
Topics and products may include:
- How to make vinegar
- Oxymel winter remedy
- Strawberry and black pepper shrub
- Cucumber and fennel cheong
- Fermented courgette and apple or pear mostarda
- Persian pickled cucumber
- Coronation carrot and courgette kraut
- White kimchi
- Kimchi pickled eggs
- Fermented runner beans
Who Is This Course For?
This course is ideal for home cooks, gardeners, allotment holders and anyone interested in making the most of seasonal produce. Whether you’re completely new to fermentation or looking to expand your knowledge and repertoire, you’ll leave with practical skills, expert guidance and plenty of inspiration for creating your own fermented foods and drinks at home.
No previous experience is required, just enthusiasm and a curiosity for flavour, preservation and traditional food skills.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
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Laurence FourdrignierLaurence Fourdrignier, French born, qualified in Osteopathy in 1993 from the European School of Osteopathy (E.S.O.) Maidstone and in Naturopathy in 1996 with the British Naturopathic Association, London.
Over the years she has gained considerable knowledge working with Visceral Osteopathy and Nutrition with an emphasis on the Microbiome and Lacto-fermentation.
Laurence teaches Visceral Osteopathy, Diet and Nutrition internationally at Post-graduate and Masters Level to Osteopaths, Doctors and Physiotherapists. She also runs educational fermentation workshops within the community in the UK. She regularly teaches in Vienna in the Masters programme at the W.S.O. and on the 2 year post graduate Women’s Health course at the Molinari Institute of Health (MIH) in London and Europe.
She has written a cookbook called “The Fermented Lady”, a mostly plant-based book full of phenomenally tasty and healthy recipes, introducing us to the Fermentation larder.
Laurence has a special interest in working with gut related problems, women’s health, fertility and scar tissue/adhesion post-surgically. She has worked within the NHS as an Osteopath at Barnsley Hospital and currently works in Sheffield as well as also running her practice for the last 20 years in Worksop in the 3rd largest GP surgery in the UK.
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