REHIS Northern Centre Event
Lactofermentation
The presentation will cover the three main techniques adopted for Lactofermentation
(dry browning, paste browning and wet browning).
12:00-13:30hrs Wednesday 22nd April 2026
Online Event- MS Teams
The course is produced and delivered by Robin Sherriff, a leading expert in fermented food and drinks and the CEO of The Fermenters Guild UK.
Robin studied Chemistry & Biology before exploring diverse roles from park ranger to bar manager. With an MSc in Gastronomy, he delved into food systems, writing his thesis on Japanese whisky philosophy. In 2020, he founded The Koji Kitchen, and in 2021 initiated The Fermenters Guild UK. Offering workshops and consultations, he shares expertise in fermentation techniques and alternative foodways. His first book ‘The Science of Fermentation’ was released in October. In 2025, he co-founded Slow Sauce, Scotland’s first miso and shoyu brewery. https://linktr.ee/robinsherriff
Participation in the event carries a maximum CPD value of 1.5 hours (core activity) for the REHIS Continuing Professional Development (CPD) Scheme. (The amount of CPD claimed should be reflective of new knowledge gained at the event).
This event is £20 to members and £40 non-members
Please follow link below for booking form-
Booking Form: Northern Centre Lactofermentation Workshop
