The Flying Fermenter
Join us for the first of a new series of tasting events featuring Blanch & Shock friends and collaborators. Each event will feature an informal talk and several dishes to try, comprising a light dinner that will give context to the talk.
Dr Johnny Drain is our first guest. We have been cooking with Johnny for a number of years, learning lots about food science and fermentation as we go. Johnny has become a go-to expert for chefs looking to tackle complex cooking problems and develop new processes.
You will be able to taste exciting dishes from Johnny’s current projects, comprised of a variety of fermented and enzymatically transformed ingredients including chickpea miso, lacto-fermented fruits and vegetables and cultured dairy products in savoury and sweet dishes.
About Dr Johnny Drain
Since completing a PhD in Materials Science at the University of Oxford, Dr Johnny Drain has used his background in chemistry and physical sciences, and years of cooking experience, to lead food and drink research and development projects across the world, with a particular focus on fermentation.
In 2014, he carried out research for the Nordic Food Lab (est. by Noma founders, Rene Redzepi and Claus Meyer) that involved creating new, delicious cultured—and aged!—butters. He has made ramen in Switzerland, advised the Argentinian Ministry of Agriculture and helped Restaurant Mirazur in France (#3 World's 50 Best 2018) develop a butter for their menu.
He recently set up a fermentation cave for Cub in Hoxton, London, to aid their aims to showcase luxury through sustainable food and drinks. These days, he’s mostly found there, or pottering and fermenting in his workshop at 180 The Strand.
Johnny also co-edits MOLD magazine, a bi-annual print magazine about designing the future of food. In 2018 the New York Times described MOLD as “one to watch” in a new generation of independent food magazines.
Menu
Acarajé (fried fermented white beans) with Alexanders mayonnaise
Chickpea miso soup, negi oil and fried chickpeas
Lacto-fermented celeriac taco with BBQ pork belly, fermented rhubarb and chilli sauce
Sourdough bread and cultured butter
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Cacao husk-infused cultured cream and cake with baked apples
Event Info
Tickets are £20 to include a light dinner and a drink made by Blanch & Shock. Drinks will also be available to buy throughout the event.
We can accommodate most dietary requirements and allergies but due to the nature of the event, we may not be able to meaningfully substitute for all ingredients. You will be able to add your requirements as you go through the booking process.
Follow Johnny on Instagram - @drjohnnydrain
This event is now sold out. Please leave your name and email address below if you would like to be added to the waiting list.