Wild Fermentation
Please enquire on 07798 672 422 for a proposal for your event
or send us a message below
Explore the Weald’s ancient fermentations through a hands‑on woodland experience. Your team will press apples for cider, blend mead, craft fermented pickles, create vinegar and woodland shrubs, and enjoy a seasonal woodland lunch — a lively, collaborative session rooted in natural ingredients and traditional techniques.
About the event
Wild Fermentation offers a dynamic, sensory team experience grounded in the natural abundance of the Weald. Set within ancient woodland and surrounding countryside, the day begins with gathering apples from Malus sylvestris, Britain’s original wild apple. Participants press these separately from other woodland varieties to experience the distinct flavours of the past, tasting both fresh juice and cider fermented by Francis in 2022. Blending and bottling follow, allowing each person to take home a fermenting memento of the day.
Between gathering, crushing, pressing, fermenting and bottling, the group explores other corners of the microbial world. A visit to the wild honeybees living in an old oak leads into mead blending and tasting using local honeys. Participants also learn traditional methods for preserving vegetables and foraged plants, and create vinegar — the foundation of Wild Weald shrubs, fruit‑based elixirs once used to preserve summer’s bounty for the colder months.
The format draws on Pam and Francis’ long experience with Taste of the Vine, as well as Francis’ background in wineries, writing, and the couple’s career‑long interest in fermented food and drink. Delivered as a half‑day or full‑day programme, Wild Fermentation blends activity, information and humour in a woodland setting that naturally supports creativity, collaboration and a refreshing shift from the pace of corporate life.
Your objectives
Strategy: Use the fermentation process to explore experimentation, iteration and adaptive thinking — a practical analogue for strategic development and innovation.
Connection: Emphasise shared making, collaborative tasting and informal woodland time to strengthen rapport, trust and team cohesion.
Respite: Lean into the sensory, hands‑on rhythm of fermentation to offer a restorative pause that reduces cognitive load and supports wellbeing.
Please enquire on 07798 672 422 for a proposal for your event or send us a message below
"Such a beautifully run and generous event. The fermenting day with Francis, Pam, and Amy was packed with practical knowledge, hands-on learning, and a genuinely warm community vibe. I came away feeling inspired and empowered. Highly recommended!' Donna Maxtead Google Review
"The standout hit of the day for me was the intro to shrubs; I'm hooked and am keen to develop my skills in that arena. No wonder the community of weald enthusiasts and Wild Weald followers continues to expand." Eric Wood Google Review
"A totally magical woodland setting, encouraging, generous hosts and an informative, inspirational workshop on wild fermentation. We absolutely loved it and would highly recommend." Emma Donovan Google Review
"Wonderful setting - in the magical woods with a wood fire to keep out the chill. Activities included the art of cider making/shrub cordials/mead. We made sauerkraut and kimchi. Hot soup / a buffet salad table and cake for lunch and a goodie box to take home. Everyone was very friendly - smiles all round. Well done Francis and Pam from Angela and Jill" Angela Tucker Google Review