Our chef team enjoyed a masterclass in fermentation with Robin Gill. Robin explained one of the most ancient methods to preserve food and enhance its nutrient content. The action of bacteria makes the minerals in cultured foods more readily available to the body and helps produce vitamins and enzymes which are beneficial for digestion.

Almost any vegetable can be fermented, and fermenting farm-fresh produce is a great way to provide good nutrition year-round.

It was a pleasure having Robin share his approach and technique to help develop our team of chefs, allowing them to incorporate his restaurant tips into each of our contracts.