Join Farmacy and five of the UK’s most exciting fermentation authors — James Read, Sam Cooper, Johnny Drain, Kenji Morimoto and Robin Sherriff — for a lively panel on the strange, wonderful world of microbes. Expect sharp insights, surprising stories, and a good dose of friendly chaos.

Dr Johnny Drain, Host

Book: Adventures in Fermentation

Awarded doctorate in material science from Oxford, Drain brings an extraordinary depth of knowledge to the study and practice of fermentation. He has worked closely with Mr Lyan and Silo to develop their fermentation programmes and is the founder of WinWin, a brand that offers an upcycled alternative to cacao. Drain is also the editor of Mold magazine and is reported to be an all round good egg.

Sam Cooper, Speaker

Book: The Fermentation Kitchen

Cooper is a former chef of 19 years who has been fermenting for over a decade. Now based on a farm in West Wales, he grows rare crops to build seed stocks and keep food traditions alive, while continuing to teach growing, cooking, and fermenting food. Through video, writing, and a weekly newsletter, he champions fermentation as a vital domestic craft. He is also the author of several books, including a number one Sunday Times bestseller.

James Read, Speaker

Book: Of Cabbages & Kimchi: A Practical Guide to the World of Fermented Food

James is a food writer and founder of Kim Kong Kimchi. While moonlighting from his day job as a journalist he developed a cauliflower kimchi “vegan zombie brains” for a pop-up Halloween restaurant. This awoke something in him; as his company has gone from hand delivery to Ocado, he’s built his own walk-in remotely-monitored fermentarium, compiled an array of fizz-related spreadsheets, written Of Cabbages & Kimchi and spoken to audiences from London to Copenhagen on the wonders of fermented food. He's happiest reading research papers on microbiota, hunting out ingredient origin myths and running A/B tests on fermenting pineapple cores.

Kenji Morimoto, Speaker

Book: Ferment

Kenji is a food writer and content creator with a special fondness for pickles and fermentation, drawing inspiration from family traditions and global food cultures. Recognized as a finalist for BBC Food and Farming Creator of the Year (2023) and Fortnum & Mason Rising Star Content Creator (2025), he writes regularly for Guardian Feast, appears on BBC Saturday Kitchen, and works with Ottolenghi and his test kitchen, including a sold-out week-long residency at ROVI.

Robin Sherriff, Speaker

Book: The Science of Fermentation

Robin Sherriff 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’ will be released globally in October. In 2025, he co-founded Slow Sauce, Scotland’s first miso and shoyu brewery.

Join us for an unforgettable concentration of fermentation skill and lore.

What: Farmacy presents an evening with the minds leading the fermentation revolution.

Where: Eurythmy Room (Top Floor), Rudolf Steiner House, 35 Park Rd, London NW1 6XT

When: Wed 10 Sep 6:30 PM - 9:30 PM

Ticket Price: £25 per person including fermented drinks and snacks — £20 Early Bird pricing (ends Fri 29 Aug 2025)

Buy tickets: https://www.tickettailor.com/events/farmacylondon/1828165

Tickets are non-refundable unless we are able to reallocate your place. Please contact us at events@farmacylondon.com if you are no longer able to join us.

@farmacyuk