Kimchi Fermentation workshop: Guests will arrive to a beautiful airy space in a historic Mews by Hyde Park. They will be welcome with an introduction to zero waste principals, the circular economy and how to use these in fermentation. Each guest will have a table, tools and menu card with all the preparation for making kimchi. The class will begin and they will learn the fundamentals of fermentation and leave with the tools to reproduce this dish by themselves. Each guest will take away 2 custom made jars of Kimchi
I'm a huge foodie I have been a chef for 12 years working in fine dining restaurants and super sustainable ones. In 2016 I founded zero waste organic vegetarian restaurant Tiny Leaf which launched in London’s Notting Hill. We worked with organic farmers, wholesalers and retailers utilising their surplus produce. We had a fermentation room and utilised distillation and dehydration techniques I work with WFP initiative called SDG2 Advocacy Hub as part of an amazing team of global chefs working towards the SDG2030 (Sustainable development goals). I also lecture at universities on future foods, the circular economy and plant based diets
A snack to compliment their fermented food product
Alkaline, anti oxidant, electrolyte water based soft drink on arrival
Jars, chopping boards, produce, menu card
The class will take place in our Restaurant Test Kitchen dining room. The building is in historic Mews built in honour of Prince Albert we are situated 2 mins walk from London's Hyde park and Kensington Palace
最多可有10位年满12周岁的参与者参加。家长也可携带2岁以下的儿童参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。 Guests would benefit from experience in a kitchen though not necessary
Please wear T-shirt or short sleeved shirt so as not to get food on your clothes. Aprons will be provided.