Seasonal Fermentation Masterclass with Rachel de Thample

As the fields glow gold and the air turns crisp, join fermentation guru Rachel de Thample and the Field Food team for a day of fermentation that celebrates the bounty of autumn. This immersive workshop explores how to preserve the richness of the harvest — transforming roots, fruits and late-season vegetables into deeply flavourful ferments to carry you through the colder months.

Held in the beautiful glasshouse at Barcombe Nurseries, your day begins with a guided walk through the organic fields. Joined by a member of the Barcombe team, you’ll discover how the season’s crops are grown, tended and harvested before hand-picking your own ingredients to use in your ferments back in the kitchen.

Rachel will lead you through a day full of flavour, learning and connection. Together, you’ll explore the alchemy of autumn fermentation — how ingredients, microbes, time and temperature work together to deepen flavours and build natural resilience — as you make seasonal sauerkrauts and lacto-fermented picks, autumnal kimchi, and jammy orchard fruit honey ferments. You’ll learn about fermented drinks and batters with lots of delicious tasters throughout the day.

The Field Food team will provide seasonal refreshment and a delicious shared lunch, along with tasters of Rachel’s own autumn ferments. Together, you’ll enjoy a day rooted in nature, food and craft — celebrating the turning of the seasons and the art of preserving the harvest.

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.