Corporate

Fermenting

workshops in london

Pickled vegetables in a jar, fresh napa cabbage, green onion, apple, ginger root, and turmeric root arranged on a white surface against a plain white background.

In a world of constant movement and digital noise, fermentation invites us to slow down. To notice. To work with our hands. To trust time.

These workshops are designed for teams who want more than an ice-breaker. They are for organisations who value connection, creativity and wellbeing.

Book now

How it works:

Each session is gently guided and fully facilitated.

We begin with the foundations: what fermentation is, why it matters, how it connects us to land and season.

Then we make.

Teams prepare and create their own ferments (such as seasonal kimchi, kraut, or quick pickles), learning techniques they can use again and again.

Everything is provided. All you need is curiosity.

what to expect:

  • Learn the science behind fermentation, the health benefits of probiotic-rich foods, and how to easily incorporate them into daily meals.

  • Your team will make their own kimchi and sauerkraut, step by step, using fresh, high-quality ingredients provided on-site.

  • Each participant will receive a detailed recipe guide, fermentation tips, and post-class support for your take-home ferments.

  • A fun, interactive class that encourages teamwork, interaction, and connection in a relaxed setting.

Class Details:

  • Price: £80pp

  • Duration: 2.5 hours

  • Location: Your office kitchen or a booked venue provided by the business. If you need a space we can facilitate at an additional cost

  • What we bring: per person

    • All ingredients

    • Large mixing bowls

    • Chopping board

    • 2 500ml jars and labels

    • Sharp knives

    • Scales

    • Grater

    • Gloves

  • What you bring:

    • Aprons (things can get messy)

  • Class Size: Designed for larger groups (10-20 people), with everyone working in pairs.

A long white kitchen worktable with apples, carrots, and hazelnuts arranged next to stainless steel bowls and graters, with kitchen gadgets in the background.

“Pip and her team were brilliant to work with from start to finish. They were super helpful and lovely to have in our studio.”

— Ella - The Midnight Company

Bookings.

All work places are different, so before booking, please get in touch and provide a bit of an overview on your team and where you intend to host the class and we’ll do the rest!

Frequently asked questions

  • Our workshops are designed for teams looking to step away from the usual office environment and do something hands-on, collaborative, and genuinely different. They work especially well for small to mid-sized teams, away days, creative teams, and companies looking to improve connection and communication.

  • It’s both. The experience blends practical fermentation skills with shared, collaborative activity. Teams learn something new together while naturally building communication, creativity, and connection through a hands-on process.

  • No experience is needed at all. The workshop is designed to be accessible for everyone, with clear step-by-step guidance throughout. It works just as well for complete beginners as it does for food enthusiasts.

  • Your team will explore the basics of fermentation, learn about seasonal produce, and prepare their own kimchi and sauerkraut from scratch. The session is fully hands-on, with everyone actively involved in the process from market to jar.

  • Beyond learning a new skill, the workshop encourages collaboration, communication, and creativity in a relaxed setting. It offers a shared experience outside of the workplace that helps teams connect more naturally and meaningfully.

  • At your office kitchen or a booked venue provided by the business. We will provide all the equipment but we will need access to table space, and a kitchen sink and rubbish bins. If you need a space we have a great space that we can facilitate at an additional cost.

  • We can accommodate for 25 people max per workshop. Should you want a larger booking additional equipment will need to be provided by the business.

  • Each participant leaves with jars of their own kimchi and sauerkraut, labels for their ferments and a recipe guide and practical tips to continue fermenting at home.

Group of people participating in a culinary or food preparation class in a bright room with large windows, preparing ingredients on a long table.
A modern, industrial-style kitchen with a long white dining table set for a meal or cooking class. The table has bowls, apples, carrots, and small graters arranged on it, with black placemats. Large windows in the background let in natural light and reveal city buildings outside.
A person preparing to cut a head of cabbage on a kitchen counter, with several halved cabbage heads laid out.
Fresh green onions in a blue plastic crate on a windowsill, with two containers labeled 'VINEGAR SALT' nearby, overlooking city buildings outside.
Two glass jars with metal lids containing fermented vegetables, labeled as sauerkraut and kimchi, against a plain white background.
People preparing salads at a cooking class, with bowls of chopped vegetables, carrots, radishes, green onions, and glasses of drinks on the table.