Fermented and Wild

This feast of fermented goodness comes courtesy of L'atypique, who produce no-fuss, natural wines and Olia Hercules, author of Ukranian cookbook 'Mamushka'. Diners can get stuck in to three courses of grub with perfectly pickled accompaniments, plus wild-yeast fermented wines inspired by Olia's travels. All the ingredients are sourced from small-scale sustainable growers and include treats such as chicken borsch with ginger, chillies and fermented tomatoes, and Somegrelo beef shin kharcho with salt-baked beets. Visit the Fermented + Wild event page to book in advance.