At FERMARY, we believe fermentation belongs in everyday kitchens, not just on shelves or restaurant menus. That belief is why education has always been central to what we do. In autumn 2025, we delivered four first hands-on fermentation masterclass in partnership with Divertimenti, one of London’s most respected cookery schools and food destinations. Together, we share a commitment to real food knowledge, practical skill-building and ingredients that genuinely support health and flavour.
“Elena’s specialist expertise in fermentation brings a unique offering to our teaching programme at Divertimenti. Her depth of knowledge on ferments and her engaging approach make this both accessible and inspiring for our customers"
- Divertimenti
Our upcoming February masterclass is sold out, and we’re already planning the next seasonal session in May.
Why Divertimenti?
Divertimenti is widely recognised for its thoughtful approach to food education, bringing together chefs, producers and curious home cooks in a space that values craft, quality and learning.
Working with a cookery school of this calibre allows fermentation to be taught properly. Not as a trend or a wellness shortcut, but as a practical, time-honoured method that fits into modern life.
Our long-running collaboration is rooted in shared values:
- Education over gimmicks
- Ingredients with purpose
- Skills that empower people in their own kitchens
“Teaching at Divertimenti allows fermentation to be shared properly. It’s a space that values real food knowledge, skill-building and curiosity, which aligns completely with how I want people to experience fermentation in their own kitchens.”
- Elena
February Focus: Fermentation + Fibre
February is the perfect time to refocus on digestion, energy and nourishment.
Fermented foods and fibre work together. Fibre feeds the gut, and fermentation helps unlock flavour, digestibility and balance. This month, our teaching and recipes focus on showing how these elements can be layered into everyday meals without complication.
That philosophy is reflected both in our masterclasses and in the way we use ferments at home.
From Classroom to Kitchen: A Shared Recipe
As part of our ongoing partnership, Divertimenti recently shared one of Elena’s go-to recipes on their Cookery Edit blog: Ferment-Powered Eggs on Toast.
The recipe is a simple but powerful example of how fermentation fits naturally into daily cooking. Good bread, seasonal greens, soft eggs and a bold spoonful of kraut come together to create a meal that is satisfying, functional and full of flavour.
It’s exactly the kind of dish we love to champion. No fuss. No extremes. Just thoughtful food. You can read the recipe on Divertimenti’s website here and in our Fermary recipes section here
Education as a Growth Channel
Our work with Divertimenti goes beyond individual classes or recipes. It’s about building confidence around fermentation and helping people understand how to use living foods consistently.
When people understand fermentation, they use it. When they use it, it becomes part of their routine. That’s where lasting impact happens.
What’s Next
Our February class may be full, but the Seasonal Fermentation Series continues. New events, recipes and collaborations are always in the works.
If you’d like to be first to hear about upcoming masterclasses, seasonal content and future partnerships, we invite you to join the FERMARY mailing list via our website pop-up or in the footer.
Fermentation is a practice. Education is the foundation.
