Farm shop Daylesford Organic lays on fermentation supper club

From kimchi to sauerkraut, fermented foods have been one of London’s big eating trends this year. Now Daylesford Organic, the west London restaurant and farm shop, is taking advantage of the movement to support London Food Month and The Felix Project, the food waste charity founded by Evening Standard chairman Justin Byam Shaw.

Next week, Daylesford hosts a Hands-on Supper Club at its Westbourne Grove restaurant. Chefs will show diners how to cook with fermented ingredients and explain their benefits, such as better gut health, before serving a three-course meal. A kimchi broth starter will be followed by beef bibimbap, with an elderflower kombucha jelly for pudding.

James Hearfield, a tutor at Daylesford’s cookery school, said: “Fermented foods can have a hugely healthful impact on our bodies. But they can also be delicious, versatile ingredients, as we will be demonstrating.”

The London branches of Daylesford have been supporting The Felix Project this month by adding £1 to the price of a Daylesford burger and chicken bone broth. All proceeds go to the charity. Its development manager Daisy Fletcher said: “We’re delighted to have Daylesford’s support.”

The £75 supper club takes place at 6.30pm next Friday.