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Sheila Dillon

Clare Salisbury

Olia Hercules

Roopa Gulati

Deborah Carr

Tom Hunt

The Food Programme: Ferment

Ferment

13/03/2016

BBC Radio 4 - The Food Programme, Ferment

Sheila Dillon discovers why fermentation is the catalyst for a delicious revolution.

Fermentation is coming of age. Sheila Dillon investigates how this ancient way of preparing food is inspiring a new generation of cooks.

Fermentation is one of our oldest methods for preserving food. All around the world people have been transforming food with the help of microbes for thousands of years. The problem is, this simple method has had an identity crisis. We tend either see it as a fashionable fad, or a strange science. But there are people who want things to change. So in this programme Sheila Dillon meets 'The fermenters'. Ukranian food writer and chef Olia Hercules, who grew up with fermented foods; Roopa Gulati, using fermentation to explore her Indian heritage; entrepreneur Deborah Carr, whose fermentation business is going from strength to strength; and seasonal chef Tom Hunt who is putting seasonal ferments back on his restaurant menu. In 2016, It's time to rethink fermentation.

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