Level 4

| One day

Foraging and Fermentation – Culinary Showcase Workshop

Enhance your recipe bank with sustainable practices


About the course

With zero-waste restaurants soaring in popularity, chefs are increasingly looking to apply a ‘leaf to root’ approach to their plant forward menus.

In this practical and engaging workshop, chefs will understand the principles of sustainable, responsible and safe foraging for natural ingredients, such as seasonal fruit, nuts, leaves, roots and fungi.

Using these ingredients, chefs will learn the basic skills and concepts to develop both short and long fermentations to preserve seasons and advance their recipe bank.

Developed and delivered in partnership with Ground Up Cookery School.

What is Foraging and Fermentation – Culinary Showcase Workshop?

Key learning areas

  • Seasonality
  • Zero waste
  • Sustainability
  • Curtido


One day

Cost / Funding

Closed cohort of 10-12 chefs: £1,850 + VAT

Individual chef attendance to open cohort: £185 + VAT


Level 4

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People we work with

We take great pride in partnering with leading hospitality and retail brands, as well as independent businesses across the UK to support their employees' career pathways.

Foraging and Fermentation – Culinary Showcase Workshop



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