Fermentalist with a fetish for fatty foods. Don't listen to those looneys telling you that fat is bad for you. Love your gut, eat real food. Writer at Irish Examiners on Saturdays and Irish Independent and Sunday Times, Food and Wine Mag and Tourism Ireland
I'm happy to say that the interest in food fermenting keeps on growing with people taking part every week and enjoying the benefits that making your own sauerkraut, kimchi, kefir and kombucha can bring. I've been enjoying fermented foods as a regular part of my daily food now for about 6 months and in that time I've seen such an increase in my energy levels, improved sleep and concentration that I couldn't keep quiet about it. Fermenting food is easy, economical and brings so many health benefits, plus it's delicious and requires no cooking skills.
I've scheduled more classes which I will update here and on facebook regularly.
Simply click on the links to open the details of each event and please contact me with any questions
THIS ONE IS FOR A KEFIR AND YOGURT CLASS
AND THIS IS FOR A FULL DAY HANDS-ON SOURDOUGH BREAD BAKING