I believe that the future is fermented!
The modern world needs to relearn and revive this ancient art which increases the nutritional values of food, provides much needed and currently lacking probiotics to our gut, is a therapeutic and hands-on experience and tastes great!
Growing up on The Garlic Farm on the Isle of Wight, I have always been passionate about food in all its forms. As a child I would sit around the kitchen table with my brothers and sisters and help my parents dream up garlic based recipes, pickles and ferments. I now consider myself a bit of a condiment connoisseur.
Since moving to Bristol 6 years ago I have become more and more of a fermentation enthusiast and I now ferment everything! There isn't a day goes by where I'm not tending to or concocting a new fermentation in my kitchen.