Friday May 17th & Saturday May 18th
Seating @ 7.30pm
Fermenteur is back with renewed vigour. Chef, baker and fermenter Luke Duffy has been excitedley exploring Noma’s new guide to fermentation. This supper club will explore techniques from the book which includes barley koji, yellow pea miso, chicken wing garum, lacto fermented veggies, cider vinegar made from our scraps, fruit kefir drinks and miso caramel.
The meal will utilise ancient techniques of preserving foods to increase their flavour, nutritional value and digestibility.
Plants take centre stage.
4 courses / Fermented drink included (non-alcoholic) / Fermented drinks (alcoholic) available
£40 per head
Millhouse, 396 Mentmore Terrace, Hackney. e8 3ph