Rebecca Ghim is the Founder of vegan, zero-waste Korean fermentary The Ferm @the.ferm.london We caught up with Rebecca at Chefs’...

So many of our favourite foods are fermented, and you might not even realise it.

Plantain buds, also known as ribwort or plantago, are abundant in the UK throughout spring and summer. This ‘weed’ tastes just like...

Have you ever tried Pressure Cooking? We’re so excited about it and want to bring more awareness to this efficient and energy saving way...

Here’s a really simple way to preserve wild garlic and enjoy it throughout the year, by Josephine Marchandise, Head of our Creative and...

We love seeing Magnolia trees in flower, a welcome sign of Spring and sunnier days! But did you know you can also eat them? They pack a...

Umami in Japanese means ‘pleasant savoury taste’. Fermentation is a natural and simple way to bring out umami flavours into plant-based...

Allowing kimchi to ferment at temperatures between 16 and 21 degrees helps to keep it crunchy and zesty. Traditionally, in Korea, local...

If you’re keen to get growing again, why not try microgreens. These little seedlings are hyperlocal and packed full of nutrients, ready...

A pickle is not fermented. It’s a great way to preserve foods using vinegar. Brine is a salty solution that kills off harmful bacteria,...

Leftover brine is like liquid gold and has so many uses to add a flavour punch to your dishes! We’re bringing in the new year with a...

Here’s Jo with a simple method to make delicious fermented seasonal vegetables. And a lovely homemade low waste gift idea! Recipe &...

OmVed Garden’s Events Manager Diva demonstrates some of the many benefits of using Electronic Pressure Cookers.

Following on our previous Fermentation Celebration experts tips, today we share a versatile recipe that fermentation expert Melanie...

Our in-house photographer and filmmaker Will Hearle caught up with some of the experts who were part of our Fermentation Celebration....

Have you had your pickled and fermented veggies gone mushy? Our Chef Jo has a simple nature hack to prevent this: Simply add some leaves...

Have some spare apples? Fancy a healthy snack? Try making some apple crisps. Our apple orchard surrounds the kitchen garden creating a...

It’s beetroot season! This delicious Beetroot Tartare recipe uses the whole plant - from root to leaf. Method 1) Boil your beetroot for...

Our Head Chef Jo shares a colourful, seasonal, plant-based twist on a classic ceviche to upper your summer starters: Method Step 1 In a...

Nettle seed heads can be harvested this time of year in the UK and used to make delicious energy balls. Check out this recipe from the...