An afternoon of fermentation & flavour with Robin Sherrif from The Koji Kitchen

Join us for an immersive afternoon of flavour, science, and storytelling with fermentation expert Robin from The Koji Kitchen. Whether you’re a curious beginner or a seasoned fermenter, this event will leave you informed and why not, even inspired to make your own ferments.

About our Host:

Robin’s path into fermentation blends science and craft. With a background in Chemistry & Biology and an MSc in Gastronomy, he has investigated everything from food systems to Japanese whisky philosophy. In 2020 he founded The Koji Kitchen, followed by the creation of The Fermenters Guild UK in 2021, bringing together enthusiasts and experts from across the country.

His debut book, The Science of Fermentation, is being released globally this October, and in 2025 he co-founded Slow Sauce, Scotland’s first miso and shoyu brewery. At this event is your chance to discover the science, taste the flavours, and experience fermentation in action and get hold of this brand new book!

What’s Included:

• Welcome drink
• Live fermentation demo
• Guided tastings of fermented foods
• Take-home recipe booklets
• Book signing opportunity

Dietary Requirements and Allergies:

• Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
• We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.

*Please note this list is not exhaustive.

Age limit

Our courses and events are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.

Please view the Short Course Terms and Conditions.