Chapel House in Penzance is delighted to announce a delicious and inspiring Sunday afternoon on 30th November 2025 for the ‘Winter Feast & Ferment’, a festive workshop and dining experience designed to celebrate the art of fermentation and the flavours of the season.
The afternoon begins with a hands-on session led by Rachel Booth, founder of Newlyn Fermentary, who will guide guests through the process of making traditional sauerkraut. Participants will prepare their own jar of winter kraut, infused with warming spices such as bay, clove or juniper, ready to enjoy during the festive season. Rachel will also demonstrate techniques for brining seasonal roots, offering an approachable introduction to home fermentation.
Following the workshop, guests will gather for a three-course ferment-inspired feast created in collaboration with the Chapel House team. The menu will feature a choice of game or mushroom roast, with each course thoughtfully incorporating fermented elements to highlight their depth of flavour. After lunch, guests are invited to relax upstairs by the fire with tea, coffee or an optional digestif, completing an afternoon of learning, indulgence and seasonal warmth.
Rachel Booth founder of Fermentary, said: “For me healthy is and always should be delicious, sharing my passion for the delicious simplicity of fermented foods, and weaving that into indulgent eating is what the afternoon is about. It’s a real pleasure to collaborate with Chapel House to offer a day that captures the spirit of the season.”
Susan Stuart, owner of Chapel House, added: “We are so pleased to be hosting this special event with Rachel. Winter Feast & Ferment brings together everything we love at Chapel House – good food, warmth and the joy of learning something new.”
Booking is essential, and spaces are limited. To secure the early bird rate of £95, guests can use the code CHAPEL_10 at checkout.
For bookings and more information – HERE.
