Curiosity to confidence

Good food. Good company. A new skill to take home.

Ever wondered what goes into a bottle of kombucha, or how cabbage becomes kimchi? Spend a relaxed Sunday afternoon with Chris Downham exploring the world of fermentation and how to get started in your own kitchen.

We’ll cover the principles, make space for your questions and sit down to a plant-based lunch together. You’ll leave with your own SCOBY — the living culture used to brew kombucha — and the knowledge to put it to work at home.

What you’ll learn

Kombucha, explained

Get to know your SCOBY and the principles of brewing kombucha at home.

Kimchi & sauerkraut

Explore vegetable fermentation and the basics behind these much-loved ferments.

Food & gut health

Learn about fermented foods and their place in a varied diet, without the confusing jargon.

Your questions, answered

Bring your curiosity and ask Chris about getting started with fermentation.

Your ticket includes

A three-hour learning workshop with Chris Downham
A plant-based lunch
Your own SCOBY to take home
The knowledge to start brewing kombucha at home

No jars needed

This is a learning session: you won’t be making ferments during the workshop. Come ready to learn, enjoy lunch and take your SCOBY home for later.

A Sunday afternoon at Brook Place

R1SE Brook Place
112 Napier Street, Sheffield S11 8DL

Your session runs from 12–3pm on Sunday 29 November. Check the ticket panel for the current price and booking availability.

Before you book

Do I need any experience?

No — this session is a friendly introduction for anyone curious about fermentation.

What do I need to bring?

No jars or fermentation equipment. We’ll provide your lunch and take-home SCOBY.

Have a dietary or access question?

Please email hello@r1se.co.uk before booking so we can discuss your needs.

Fabulous Fermentation