THE HOUSE OF FERMENT EVENT LISTINGS 7 – 11 July 2015
All events took place at 6 Southwark Street, SE1 1TQ
All events were free to attend.
Lunchtime service Date and time: Daily 12 – 2pm
Guests could sample fermented delights on their lunch break. Some days were themed – Wednesday went to Japan, on Thursday to India, and on Friday to Poland.
Visiting hour Date and time: Tuesday – Friday, 2 – 3pm
Opportunity to visit the HoF – use the library, find out more about the project, the artists and the future programme. Several HoF staff and artists were available to offer tastings, discuss, and explain.
Welcome to the House of Ferment by Grizedale Arts
Date and time: Tuesday, 7 July, 5.30 – 6pm
Adam Sutherland, Director of Grizedale Arts, and artist Karen Guthrie, introduced the project and its history, taking in tales of Japan, Poland, and the wilds of Cumbria.
Nick Vadasz on kimchi
Date and time: Wednesday, 8 July, 3 – 5pm
Borough Market trader and founder of Vadasz Deli, Nick Vadasz specialises in lactic acid fermentation. Based in Hackney, East London, they have been producing a range of unpasteurised fermented krauts, kimchi, and pickles, since 2011. In this session Nick introduced his approach to kimchi, a Korean staple.
The fifth taste: Celia Plender on Japanese foods
Date and time: Wednesday, 8 July, 5 – 7pm
Celia Plender is a former chef, professional food writer and expert in Japanese cuisine including the mysteries of umami.
More than mango chutney: Roopa Gulati on Indian pickles
Date and time: Thursday, 9 July, 3- 5pm
Food writer, restaurant reviewer and author, Roopa spent almost two decades in India working as a chef and as a TV cook. Back in Britain, she was Food Editor with UKTV’s Good Food Channel for several years, and is now a freelance consultant based in London. In this session she introduced a series of pick-me-ups from across India; simple pickles to transform modest meals into marvelous feasts.
The sourdoughs of Poland: Damian Wawrzyniak with Kasia Garapich
Date and time: Friday, 10 July at 10.30am
A master baker, Damian Wawryzniak used to work at Noma in Copenhagen. He knows that the simplest dishes are the hardest to cook! He has trained in Ireland, France, Germany and the UK. He is currently overseeing the development of The Crockers’ Folly restaurant in St Johns Wood and is Chef Director of the new Culinary Academy which will open doors for students in 2016 in Park Royal.
Damian will be in discussion with Kasia Garapick, a sculptor living in London. She works with various media, from wax, paper, bronze to animation and installation exploring issues of boundaries, illusion and bodily interaction with art work. After being deprived of sauerkraut during her six months stay in Peruvian highlands, she began to make her own – discovering that food making and art-making have much more in common than she thought.
To Poland, with love from Asia: an introduction to fusion from Luiza Trisno
Date and time: Friday, 10 July, 3 – 5pm
Head Chef and owner at Ramen Girl of Yellow Dog restaurant, Krakow, Poland, Luiza shared some of her Asian-Polish fusion techniques. Using forgotten and hard-to-find ingredients, fermentation always plays a crucial part in her seasonal approach.
Fermentation as ‘activism on the margins': a workshop with Darren Ollerton
Date and time: Friday, 10 July, 5pm – 7pm
In this workshop by Darren Ollerton from Octopus Alchemy, we took a look at the political and transformative potential of fermentation as a form of ‘activism on the margins’. He says: “Taking the ‘gut as centre’ in our approach to healing, with fermentation as one of our primary tools, can have an impact beyond our individual health and wellbeing into environmental, social and political realms. Prepare to be radicalised!”
It’s about time: Karen Guthrie introduces the House of Ferment
Date and time: Saturday, 11 July, 11am – 12pm
Karen introduced the ideas behind the HoF unit and talked about her lifelong passion for ferments – beginning in her mother’s kitchen.
Karen is an artist and film-maker with a fascination for obscure foods. HoF is based on her long-established ‘culture store’, a part of the Lawson Park farm that holds and preserves much of the food they grow there. She is a long-standing collaborator with Grizedale Arts, normally working as part of Somewhere alongside Nina Pope, with whom she programmes the Floating Cinema and makes other public projects.
Her current film ‘The Closer We Get’ recently won both the Open City Best UK Documentary and Best International Feature at Hot Docs.
Natural fermentation demystified with Bronwen Percival and Dr Jane Levi
Date and time: Saturday, 11 July, 2.30 – 3.30pm
Fermented dairy products – like cheese, butter, yoghurt – are formed by natural processes of fermentation that have been harnessed by humans since we first began to consume animal milks. This session discussed some past and current examples of natural fermentation around the world, exposing the issues of taste, safety and culture that lie at the heart of these processes, and revealing some of the latest microbiological research that demystifies and enriches our understanding of these delicious foods. The short talks were followed by a tutored tasting.
Bronwen Percival is the cheese buyer for Neal’s Yard Dairy in London. In addition to working with cheesemakers and the company’s maturation team to select and optimise the quality of the cheese they sell, she works to mobilise collaboration between cheesemakers and the scientific community.
Dr Jane Levi is a researcher and writer on food history and culture, specialising in utopian ideas. One of her current collaborative projects is to explore, record and preserve the milk cultures of the Samburu of northern Kenya.
‘Gathering’ hosted by Laure Prouvost
Date and time: Saturday, 11 July, 7 – 10pm
The closing event of the HoF gave visitors a chance to eat whatever was left. Contemporary artist Laure Prouvost won the Turner Prize in 2013 with a work she made with Grizedale Arts and the village of Coniston in Cumbria. Elements of that project are continued in the House of Ferment with a new work – a multi-functional ceramic table.