Saturday 19th July
Time: 6.30pm
Chapel House, Penzance
A supper club with a difference. If you would like to learn more about fermentation in a relaxed dining environment - this event is for you. No standing or chopping, just dining and absorbing the collective knowledge from your hosts Fermentary co-founder, Rachel Both and River Cottage’s Rachel de Thample in one of Penzance’s most stylist historic houses. A welcome drink, 5 courses and a night cap will be served. Each course will be interjected with a short talk on the fermented element of the dish.
Each course will have a fermented element and draw on inspiration from across the globe but given their areas of expertise you can definitely expect honey ferments, seasonal krauts, miso and kimchi to feature on the menu.
MENU
Tepache in the garden, fermentation demo
Heirloom root pickles, aged kefir labneh, sourdough crackers
Wild flower summer roll, six seed dukka
Mint and fennel kvass gazpacho, kombucha grissini
Green kimchi-spiced Napa cabbage, grilled sardines, blackcurrants
- or -
Summer sauerkraut gnocchi, garden herbs, blackcurrants (vegan)
Cultured cashew ice cream, honey fermented peaches
Cultured petit fours, blossom tea
Booking essential. Predominantly vegetarian (some fish). Vegan available.
We can only accept cancellation with refund with a 3 week notice. We are unable to transfer tickets to another date as this is a one off special event.
Scroll down to find out what’s included.
Saturday 19th July
Time: 6.30pm
Chapel House, Penzance
A supper club with a difference. If you would like to learn more about fermentation in a relaxed dining environment - this event is for you. No standing or chopping, just dining and absorbing the collective knowledge from your hosts Fermentary co-founder, Rachel Both and River Cottage’s Rachel de Thample in one of Penzance’s most stylist historic houses. A welcome drink, 5 courses and a night cap will be served. Each course will be interjected with a short talk on the fermented element of the dish.
Each course will have a fermented element and draw on inspiration from across the globe but given their areas of expertise you can definitely expect honey ferments, seasonal krauts, miso and kimchi to feature on the menu.
MENU
Tepache in the garden, fermentation demo
Heirloom root pickles, aged kefir labneh, sourdough crackers
Wild flower summer roll, six seed dukka
Mint and fennel kvass gazpacho, kombucha grissini
Green kimchi-spiced Napa cabbage, grilled sardines, blackcurrants
- or -
Summer sauerkraut gnocchi, garden herbs, blackcurrants (vegan)
Cultured cashew ice cream, honey fermented peaches
Cultured petit fours, blossom tea
Booking essential. Predominantly vegetarian (some fish). Vegan available.
We can only accept cancellation with refund with a 3 week notice. We are unable to transfer tickets to another date as this is a one off special event.
Scroll down to find out what’s included.
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