Food & Drink
A Living Kitchen: Pickling & Fermenting with Thom Eagle
Fermentation is the bedrock of cuisines the world over, and we are only beginning to scratch the surface of its benefits to our overall health. Too bad it often seems such a mysterious process! Fermenter, author and head chef at Little Duck The Picklery in London Thom Eagle goes through the basics of fermentation, what it means to him and how he uses it in his own cooking. He will demonstrate a few ferments and pickles and expand on the themes of his book First, Catch.
This is a free event and lasts 45 minutes, no need to book. Just get yourself to the Festival Hub in good time.
Photo credit Dan Bradbury
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