Seasonal Fermentation Masterclass with Rachel de Thample

Join fermentation guru Rachel de Thample and the Field Food team for a day of hands-on fermenting on the farm. This joyful, sensory workshop celebrates the return of fresh greens, wild herbs and spring produce — the perfect palette for creating bright, lively ferments that mark the start of a new growing season.

Set within the beautiful glasshouse at Barcombe Nurseries, the day begins with a guided walk through the organic growing fields. Accompanied by a member of the Barcombe Nurseries team, you’ll discover the seasonal rhythms that shape the farm before hand-picking produce straight from the soil to use in your own ferments back in the kitchen.

Rachel will guide you through a series of hands-on fermenting sessions, sharing her expertise and stories that bring fermentation to life. You’ll learn to capture spring’s fleeting freshness in jars that will nourish you long after the season fades. Working directly with produce from the farm, you’ll create vibrant spring kimchi, seasonal sauerkraut, lacto-fermented pickles and delicate infused honey ferments. You’ll learn about fermented drinks and batters with plenty of tasters throughout the day.

The Field Food team will host you with warmth and care — from morning refreshments to a delicious, seasonal farm lunch — creating space to connect, share stories, and taste Rachel’s inspiring ferments. Leave with your own jars of creation and the confidence to continue fermenting with the rhythm of the seasons.

Overview of the day

10am – Start the morning with a taste of some fermented snacks and an introduction to the day before we venture out to gather produce from the farm.

10.30am – We’ll harvest some ingredients to use throughout the the day to make seasonal ferments.

11.15am – With Rachel’s guidance you’ll make jars of autumnal sauerkraut, fermented pickles and seasonal kimchi.

1.30pm – We’ll share a delicious nourishing lunch full of seasonal produce, as well as tasters of ferments from Rachel’s larder.

2.30pm – After lunch you’ll learn about using honey to make fruit ferments as well as a demo from Rachel on how to make kombucha.

4 – 5pm – We’ll close the day with questions for Rachel as well as some more tasters. You’ll leave with 1 jar sauerkraut, 1 jar kimchi, 1 jar lacto-fermented pickle, 1 jar honey-fermented fruit and a kombucha starter kit.