Fermentation Workshop x Cultjar

While our fresh produce is mainly from Somerset, our recipes and food preservation techniques are a mixture of traditional and ancient methods, combined with some more contemporary and international approaches. Our range includes about 15 different ferments (our favourite preservation method!) and we've also included some Japanese, American and Nordic style pickles. The ferments include a cultured Salvadoran slaw, a Thai curry, a few different krauts and a brine ferment. And, we make three different types of Korean-style kimchi. We’re also making a quick pickle recipe synonymous with the Riviera and use an Italian method of preserving wild mushrooms in olive oil. We’re not striving to exactly copy the original versions of these recipes, instead, we’re focusing on our own authenticity and creating something delicious. 

Since early 2020, we’ve been developing lots of different recipes and collaborating with fermentation experts and food production specialists. In the future, we’ll be introducing new recipes that will be developed in partnership with high-profile chefs. 

All Tate Modern entrances are step-free. You can enter via the Turbine Hall and into the Natalie Bell Building on Holland Street, or into the Blavatnik Building on Sumner Street.

There are lifts to every floor of the Blavatnik and Natalie Bell buildings. Alternatively you can take the stairs.

• Fully accessible toilets are located on every floor on the concourses.
• A quiet room is available to use in the Natalie Bell Building on Level 4.
• Ear defenders can be borrowed from the Ticket desks.

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For more information before your visit:

• Email hello@tate.org.uk
• Call +44 (0)20 7887 8888 (daily 09.45–18.00)

Check all Tate Modern accessibility information.