The Future is Fermented

[thefutureisfermented]

Marmite and mint jelly... Strangely tasty

[thefutureisfermented]

Thought for food

Wondering about fermented garlic - anybody know where I can get some? Have to look into that. I love confit garlic so...

[thefutureisfermented]

It maybe Halloween soon but...

Butchery and charcuterie is my chosen major and Dairy my minor study at The School of Artisan Food but this blog is about more of the detail relating to studies on the course. Techniques, recipes, experiments related information on all the aspects I will try to log here. The more personal perspectives will be shared on Poke Yourself in the Tongue blog which is already up and running and so far has covered the introduction weeks. This is where the serious stuff will be... and no doubt be limited to a specific audience.

The tutors on the Major course are amazing - Kate Hill, Viv Harvey, Chris Moorby and Richard

Equally Val Bines for Dairy is a guru in the industry.

More stuff will follow...

[thefutureisfermented]

The Future is Fermented...

Bread, Cheese, Charcuterie, Beer.

And there's more...