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A table displaying three bowls of food, each filled with different colourful dishes.
Tacos made by Dr Johnny Drain
Two Jars of fermented vegetables.
River Cottage "Kitchen Garden" sign directing into the garden.
River Cottage making cocktails for a cookery course group in the Kitchen Garden.
Seasonal Cocktail made by Dr Johnny Drain
Women hosting Long Table Lunch at River Cottage
A table displaying three bowls of food, each filled with different colourful dishes.
Tacos made by Dr Johnny Drain
Two Jars of fermented vegetables.
River Cottage "Kitchen Garden" sign directing into the garden.
River Cottage making cocktails for a cookery course group in the Kitchen Garden.
Seasonal Cocktail made by Dr Johnny Drain
Women hosting Long Table Lunch at River Cottage
Only 1 dates left

The Mexican Fermentation Experience: Hands-On Workshop & Feast

£245.00

Book this course
23 Aug
£245
1 day
Adult
Close
11:30 - 20:00

A One-of-a-Kind Mexican Fermentation Experience at River Cottage

Join Rachel de Thample and Dr. Johnny Drain at River Cottage for a unique fermentation experience, blending Mexican traditions with the best of British ingredients.

Take part in hands-on workshops, crafting fermented salsas, hot sauces, masa, and sourdough tortillas, while discovering zero-waste alternatives to ingredients like avocados and chocolate.

Enjoy a fermented cocktail reception before gathering at our long table for a Mexican-inspired four-course feast. Savour dishes like mole, barbacoa, ceviche, and fermented sweetcorn, all made with seasonal, homegrown produce.

Rachel and Johnny will share their deep ties to Mexican fermentation, from Rachel’s Texas roots to Johnny’s work at Mexico City’s first zero-waste restaurant. Alongside a multi-course meal, they’ll introduce each dish, sharing insights into fermentation, sustainability, and bold flavours.

This exclusive experience is part of our series of exceptional dining feasts at River Cottage, where each event brings a unique culinary adventure.

Is this course suitable for me?  We recommend this course for participants aged 12 and up. Under-16s must be accompanied by a paying adult. These guidelines are in place to ensure the safety, comfort, and enjoyment of all our guests. Please feel free to get in touch if you have any questions or need more information.

MAKE YOURSELF AT HOME

Kick off the day by meeting your hosts, Dr. Johnny Drain and Rachel de Thample, and enjoy a light, seasonal lunch crafted fresh from the kitchen—setting the stage for an unforgettable experience ahead.

SESSION ONE

Join Rachel de Thample for a stroll through the Kitchen and Market Gardens, handpicking fresh ingredients you'll be using throughout the day.

SESSION TWO

Step into the Cookery School, where Dr. Johnny Drain will guide you through a world of exciting ferments, inspired by his recent journey to Mexico.

SESSION THREE

Under the expert guidance of Rachel de Thample, you'll create an array of delicious ferments to take home and enjoy.

RELAX WITH A DRINK

While the River Cottage Kitchen team puts the finishing touches on your dishes, you can unwind with an Mexican-inspired fermented cocktail and canapés.

DINE

Sit down to a feast of Mexican-inspired dishes made with homegrown ingredients, as Rachel and Johnny guide you through the menu, sharing insights into their connection to the dishes and their fermentation adventures.

TO FINISH

After dinner, relax with coffee and petits fours (if there's room left) before heading home.

ABOUT DR JOHNNY DRAIN

Dr. Johnny Drain is a fermentation expert, cook, and scientist who’s spent the past decade working with top Michelin-starred and 50Best restaurants. He’s pioneered the use of fermentation to transform food waste into innovative, delicious creations. His clients include Noma's Nordic Food Lab, Mirazur, The Waterside Inn, Silo, and even Prada. Johnny co-founded Win-Win, a food tech company that developed the world’s first cocoa-free chocolate using fermentation. His debut book, "Adventures in Fermentation", exploring the science of fermentation and his journey through the world’s best kitchens, will be published by Penguin Random House in June 2025.

What to Expect

  • Hands-on fermentation workshops: Learn to make vibrant fermented salsas, hot sauces, and masa from sweetcorn.

  • Sourdough tortillas & guacamole reimagined: Create fermented, homegrown alternatives to avocados.

  • Zero-waste fermentation: Discover sustainable swaps for imported favourites like chocolate and avocados.

  • An immersive garden-to-table experience: Gather fresh ingredients from the River Cottage Kitchen Garden.

  • Pre-dinner fermented cocktail: Enjoy an innovative drink before sitting down to an expertly crafted supper.

  • A flavour-packed evening feast: Indulge in a special menu featuring mole, fermented sweetcorn, ceviche, and barbacoa—all made with homegrown ingredients.

  • Live Q&A with Rachel & Johnny: Hear their fascinating insights on fermentation, their experiences in Mexico, and their latest book projects.

  • Exclusive book signing & photo opportunities: Take home a signed copy of Johnny’s new book.

Artisanal SkillsGut Health & FermentationRiver Cottage CoursesSpecial Events
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