There are very few people who can genuinely be described as having changed the way the world eats.

Sandor Katz is one of them.

On Wednesday 17th June, we are incredibly honoured to welcome Sandor to Company Bakery’s Eskmills Cafe for a special evening dedicated to fermentation, flavour and the crafts of living food cultures.

For the last two decades, Sandor’s writing and teaching have helped spark a global revival in fermentation. His landmark book The Art of Fermentation received a James Beard Award and was named by the New York Times as one of “The 25 Most Influential Cookbooks of the Last 100 Years.”

Joining Sandor for the evening will be local fermentation heroes alongside members of the Company Bakery team, exploring everything from kraut, koji, vinegar, and from starter cultures and preservation to seasonal food.

This will be an intimate, hands-on evening built around conversation, demonstrations and tastings, culminating in a shared meal at the table.

Expect:

• Fermentation demonstrations and discussion
• Insights into vegetable ferments, sourdough, koji and vinegar.
• Seasonal dinner from the Company Bakery kitchen
• A rare opportunity to meet and learn directly from one of the world’s most influential voices in fermentation

Whether you are a professional cook, baker, grower, fermenter or simply curious about living foods, this is a genuinely special opportunity to spend an evening with one of the movement’s defining figures.