Explore the transformation of foods as an ally supporting our evolving health. Through practical and contextual sessions, you will begin to truly appreciate the nature of the awesome bacterial & fungal body-mind connection.

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Activate, Sprout, Ferment!

Over 2 days you will learn the keys to understanding the microbiome and its incredible neurological connection to our brains and how we feel about ourselves and the world. In this practical weekend workshop you will combine contextual learning on how fermented foods support good health as well as hands-on sessions making a wide range of fermented foods from around the world.

This weekend workshop will provide the most comprehensive grounding in the fundamentals of fermentation, activation, and sprouting techniques. An enquiry into these transformational techniques that unlock the power of nature in our cooking. These ancient techniques have been linked to human growth for millennia…… You will leave with several jars of fermented, sprouted & activated foods that will become ready to eat over the following days, weeks, months and even years! You will learn all you need to know to make these foods at home, and benefit from the unique insight of chef Niall Allen who has dedicated many years to researching the latest science backing this unfolding trend.

During this weekend workshop, you will:

  • Learn about activation and sprouting of grains and pulses and how these processes neutralise phytic acid and unleash nutritional value.
  • Begin to understand the possible link between the microbiome and our mental health.
  • Make Asian ferments including Miso, Nuka beds, Kimchi & more.
  • Make European ferments including Beet Kvass, Sauerkraut, and 2 kinds of Kefir.
  • Learn to nurture new life in these ferments so they mature

You will go home with instructions on how to care for your ferments so that they develop and mature with flavour, intensity and health-giving benefits


Our Commitment to Wholefood

Concord School of Culinary Arts is London’s leading wholefood cookery school with over 40 years of experience providing excellent culinary training. It is the culinary division of the Concord Institute a charity dedicated to an integral model of health that combines self-enquiry into being, bodywork and cooking. These three pillars provide a unique approach to health, well-being and human potential. Fermented foods with their direct impact on the microbiome and brain neurochemistry can play an important role in supporting an emergent consciousness. We look forward to welcoming you in our teaching kitchen at Concord School of Culinary Arts.


Your Facilitator

Niall Allen has been teaching cooking classes at Concord School of Culinary Arts for over 15 years. He caters for events and trains others in the matter of catering and facilitating. He has run a miso & ferments-making business and continues researching at the edges of the unfolding, exciting field of fermentation & activation.

Click here to learn more about your facilitator Niall Allen


For details on registering for this course please scroll down and click on the link below or contact Annie Woolf on annie.woolf@concordinstitute.com  or on 07917 413525


upcoming dates:

Dates: 28-29th September

Times: 9:30am – 7:30pm (Lunch and snacks provided both days)

Activate, Sprout, Ferment! participant testimonials


"My experience of the seasonal cook was one of a beginner’s curiosity. Although it is an advanced program, I felt the approach was one of childhood wonder, and being. Jean Torné brings an incomparable depth of knowledge and presence which are infectious: in his kitchen, one cannot help but be reminded of the simple pleasures of being with the squash and onion, and to treat every action as sacred. From there, we can cook food which provides nourishment at the deepest level and supports the dreaming of our lives. That is the Seasonal Cook."

Blandine Bardeau


"I signed up for the Seasonal Cook class to learn and find more variety in my cooking, using fresh organic vegetables. During this course I was able to improve my cooking skills and learn a number of meal variations, meals I can prepare by myself. The dishes we created tasted anything from very good to extraordinary delicious. I can really recommend the wholefoods cooking courses at Concord Institute, any one of them. For me wholefoods cooking has opened up doors to a completely new way of cooking and a new and healthy way of eating."

Örjan Erikkson


"The Seasonal Cook is for those who want to take a stand for high quality, nourishing and delicious food in their lives and for their family and friends. Each course focusses on what nature makes available to us in our locality at that time. Jean Torné emphasises that conscious cooking needs to be built on a foundation of conscious purchasing; sourcing nutrient-rich organic vegetables from farmers who are committed to growing the best produce, abundant with life force. Even just the two days of enjoying the meals we cooked produced a noticeable boost in energy."

Tim Crowther

Activate, Sprout, Ferment! programme details

Location: Concord Institute

Price: £395

other upcoming programmes: