In this talk, gastronomist and founder of The Fermenters Guild UK, Robin Sherriff, will open up the jar to fermentation and explore the science behind the mysterious process. He'll explore the real chemistry and biology behind miso, shoyu, kimchi, cheese, beer, vinegar, kombucha and more: enzymes, acids, alcohols, gases, and the microbial communities that make them. He will also demystify the difference between “alive”, “safe”, and “tasty”, and why those are not always the same thing.

Tracing the journey from raw ingredient to something deeper, safer, and more delicious, Robin will show how temperature, salt, oxygen, time, and cleanliness steer the process. Expect a practical, flavour-led tour of what is happening in the dark, plus a few simple rules of thumb for repeatable results.

How To Get Your Tickets

1. Book your desired number of tickets and await an email from us confirming your order. This is NOT a ticket.

2. Present your confirmation on arrival at the venue. Ensure that you take personal ID with you or you may be turned away

Pricing Information

• This offer is for Free Tickets with £5 Donation + TFG booking fees - the full £5 donation goes straight to the Royal Institution to continue their excellent scientific education work

Additional Information

• For further event information please visit here

Accessibility Information

• Please note: We recommend all access bookings are made directly through the event organiser, however, we are here to assist where possible. Please get in touch with us prior to booking if you have access requirements. For accessibility information please visit here

Key Terms of Sale

• Tickets are non-refundable / non-exchangeable
• Tickets cannot be resold or transferred
• The account holder must be in attendance at the event
These are the key terms. Full terms apply and are available here