I am available for speaking engagements. I love talking to people about fermentation, whether it be to demonstrate how to make tepache in a field, as I had the pleasure of doing at WOMAD Festival, or over lunch at their offices, as I did for Ocado.
I can be given broad aim, like a kind of fermentation shotgun, to cover everything from human evolution to burlesque operas, as when speaking at King’s Lynn Society of Arts and Sciences or a tight brief, as when consulting for Yorkshire Tea.
I’m happy to go solo, as at Wimbledon BookFest, or as part of a panel, as at the British Library Food Season and Hay Festival.
Fermentation is everywhere, and if you’d like me espouse on it for your event, drop me a line.
