2017 Workshops will include

Kraut Fun with Annie Levy:

Basics and Beyond Learn to make your own sauerkraut, beautifully simple or flavourfully imaginative. There’s a spectrum of possibility awaiting you. Annie wants you to help you develop your own fermenting voice.

Scrap Vinegar with Annie Levy:

Get obsessed with making vinegar from gluts, excess, and leftovers. Vinegar wants to happen! And it’s useful for cooking and eating, healing, cleaning and beauty care. Fight waste, save money and create delicious ingredients.

Soft Fermented Drinks with the Fermentarium:

The Fermentaruim will be joining us this year and teaching several exciting workshops.  Try their soft fermented drinks workshop for an introduction to  beet kvass, fruit kvass and tepache.

Kombucha & Water Kefir with the Fermentarium:

Dairy Ferments, Kefir, Yogurt and Labneh:

Guided Orchard tour of Prospect Orchard:

View over 500 varieties of apple & pear growing here at Prospect Orchard.  Get tips on growing at altitude and in challenging conditions.

Cider Making using natural fermentation techniques:


We are excited to present the premier Welsh screening of Fermented, a new film by Sub-Genre Media.   In FERMENTED, Edward Lee examines how the microscopic process of fermentation shaped who we are and what we eat through the lens of a chef, food-lover, and food anthologist.  The topics are arranged in an easily digestible format, with each episode framed by a certain food type familiar to everyone. Within each of three broader main topics, the film explores three to four subtopics intimately connected to the world of fermentation, and dives deep into both the real-world connection, old-world history and our ultimate dependency into the future of this magical process.




Please look at our 2016 workshops listed below for an idea of what this year will bring.

10:30 – 11:00 Guided Orchard tour of Prospect Orchard

View over 500 varieties of apple & pear growing here at Prospect Orchard.  Get tips on growing at altitude and in challenging conditions.

11:15-12:30 Sauerkraut for Colour and Flavour with Annie Levy

A great, foolproof skill for beginners, making sauerkraut offers a huge scope for creating individual “cultured cabbage” combinations. Kitchencounterculture’s Annie Levy will present for tasting a sampling of sauerkrauts representing a range of flavours, ingredients and culinary possibility, and discuss basic techniques to get you going on your own fermenting journey.

12:45-1:15 Cooperatives, Permaculture & Fermenting Positive change with Steve Jones

1:20-2:00 Mozzarella Demonstration with Camilla

2:30-3:30 Sourdough with Andy’s Bread

Join master baker Andy Wright for a workshop on sourdough breads, how to look after and maintain your sourdough and examples of good/bad sourdough to show what it should really look like.

4:00- 5:30 Orchard Tour followed by Cider Tasting with Welsh Mountain Cider

Join us for a guided tour through our orchard followed by a tasting of a selection of our live, vintage ciders.  Don’t miss this opportunity to taste some of our special reserve, cellar aged ciders.