The ever-expanding food landscape has recently been dominated by the emergence and expansion of fermented food and drink products. However, the knowledge and understanding required to safely produce these products can be complex and technical. As with all food and drink there must be controls in place to safeguard the consumers health, failure to do so can be disastrous.

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 came to study an MSc in Gastronomy where he learned systems theory and how it relates to food. Gaining a knowledge of food chains and the complex and obfuscated paths it takes to bring a meal to the table.

Robin formed The Fermenters Guild UK at the beginning of 2021.  He now offers workshops, talks, and consultation on fermentation techniques which allows him to not only discuss practical techniques, but the history, importance and inherently radical nature of alternative foodways, systems and food theory.

This course will cover (but not limited to):

  • What is Fermentation? (Breakdown of Carbs by Microorganisms)
  • Historical Significance of Fermentation (Food Preservation)
  • Role of Microorganisms (Bacteria & Yeast)
  • Expected HACCPs and Processes (Including Validation, Verification and Shelf Life)

Participation in the event carries a maximum CPD value of 3 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 £30 to members and £60 non-members – booking is essential.

Please complete the registration form below and return by email to Courtney Jack Craig at and copy to Jane Barks at

For the flyer and booking form please see here NC-Fermentation-Course-Booking-Form-2024.docx

  • Event Date
    17/04/2024 9:00 am
  • Event End Date
    17/04/2024 12:00 pm
  • Event Location
    MS Teams
  • Additional Files