Join us for the official London book launch of The Science of Fermentation, where we will be joined by author and alround fermentation fiend Robin Sherriff, to celebrate the release of this exciting and highly anticipated book.

Join author and CEO of the Fermenters Guild, Robin Sherriff, as he dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets. Enter a marvellous microbial world and explore the fascinating science of fermented foods.

Every culture has a long history of fermentation – from kimchi to beer, kombucha to kefir, and sourdough to soy sauce – but rarely do we contemplate the complex science behind these everyday treats.

Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite ferments, and discover how to recreate them in your own kitchen.

The evening promises engaging discussions, unique opportunities to meet and interact with the author, and a chance to snap up your very own signed copy on the night.

This is free to attend, no booking required - food and drink will be available to purchase as normal from the bar. We will be running a few drink offers, and there will be some freebies for the early birds.

Don’t miss out!