13 Apr 2021
Rural English retreat launches masterclass to reveal secrets and health benefits of fermentation
BY Megan Whitby
Relais & Chateaux's Summer Lodge Country House Hotel in Dorset, England, has launched an insightful masterclass to inspire guests about the benefits of fermentation.
Fermentation describes the transformative action of microorganisms on other molecules and has been harnessed by humans for nearly 10,000 years to create and preserve food, such as kombucha, kimchi, miso, sourdough bread and kefir.
Fermentation is increasing in popularity as a growing body of evidence indicates fermented foods offer a host of nutritional and health benefits, including providing vital healthy bacteria which underpin key physiological functions such as immunity, digestion and microbial ecology.
Launched by head gardener Robin Andrews, the new masterclass is designed to educate and inspire guests about the secrets and health benefits of fermentation and teach them how to create their own fermented goods at home.
To begin, guests will forage for seasonal produce in Summer Lodge’s extensive gardens led by Andrews, where they can select ingredients from a huge abundance of fresh fruits and vegetables, such as rosemary, rosehips, blackberries, elderflower, nettles and cucumber.
Once they’ve picked their favourites, participants will join a private 60-minute masterclass learning the tricks of the fermenting trade from head bartender Jonathan Cocogne.
Guests will then use their freshly-picked ingredients to make their own fermented cocktails (alcoholic or non-alcoholic) and be taught about the history of fermentation and its associated health benefits.
Cocogne will also guide guests in how to create delicious and healthy drinks including kvas, kefir, kombucha, shrubs and apple cider vinegar.
The session costs £50 (US$69, €58) per person, and can be enjoyed as a standalone experience or as part of a wider wellness package at Summer Lodge.
Fermentation masterclasses will be available for booking once lockdown in England progresses to the next phase on 17 May.
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