Matthew Pennington & Nicola Cradock
"Fermentation isn’t just about preserving food - it’s about preserving a way of life."
We’re Matthew and Nicola - cooks, foragers, and food writers exploring the vibrant world of fermentation. Through our book, classes, and coaching, we help you unlock health, flavour, and nature’s nurturing force.
Our book: 'Do Ferment' - out 4th Sept 2025 with Do Books
Pre-Order Do Ferment Now
UK orders:
👉 Through Amazon
👉 Through Waterstones
👉 Through Bookshop
US orders:
👉 Through Bookshop
👉 Through Barnes and Noble
👉 Through Amazon US
Do Ferment - Gut boosters and foods that fizz. By Matthew Pennington & Nicola Cradock
Fermented food is now an essential part of our diet – it's tasty and we know it’s good for us.
Even better, we can make it ourselves.
Drawing on years of creative experimentation at the award-winning Ethicurean restaurant, Matthew Pennington and Nicola Cradock show you how to transform humble ingredients – like vegetables, fruit, milk and grains – into vibrant foods and nutritious drinks.
From classic kimchi to beetroot and caraway sauerkraut, elderflower water kefir and 'peackles', you'll learn the basic techniques to ferment almost anything.
Discover:
- The remarkable power of lactobacillus
- Why fermented foods are key for gut health
- How to build a weekly rotation of ferments in your kitchen
With stunning photography, Do Ferment will make fizzy ferments part of your everyday. Just grab some salt, a few jars and get started…
What You’ll Learn:
- Ferment fruit and vegetables with confidence (no fuss)
- Simple recipes for eating ferments regularly
- The science of fermentation demystified
- Reduce waste, amplify flavour
Upcoming book launch events
Toppings Bath
Thurs 4th Sept 6.30pm
Toppings Edinburgh
Fri 19th Sept 6.30pm
Mark Diacono, food writer & founder of Otter Farm‘A joy on every page. Full of adaptable principles for newcomers and delicious ideas for the more experienced.’
About us
We believe that life flourishes in the slow, the unique, and the intentional - a quiet resistance to a world that values speed, comfort, and uniformity.
Food is our form of rebellion; it is not just nourishment but a craft that heals, connects us to nature, and ignites joy and curiosity.
That’s why we engage in fermentation, foraging, and sharing. We aim to ground ourselves in the rhythms of the earth, to nurture vitality from microbes, and to create a life that is enjoyed rather than hurried.
Nicola grew up on a farm that celebrated the changing seasons, learning to create from what the land provides.
Matthew, a cook with a unique vision, dedicated years to understanding how regenerative food impacted flavour, transforming his curiosity into expertise.
For over a decade, we ran The Ethicurean, a walled garden restaurant near Bristol known for its focus on carefully nurtured food, seasonal cooking, and gathering community. Since closing the restaurant site in 2023 and now in Edinburgh, we carry that legacy forward.
Offering classes in fermenting, foraging & food, private dining experiences and consultation for like-minded businesses, our aim is to share our knowledge and inspire others.
Why We Ferment
Food tells a story - of place, tradition, and care.
Fermentation is our craft: a slow, living process that turns simple ingredients into nourishment and flavor, countering a throwaway world. We draw from wild foraging, regenerative farms, and ethical growers, honoring the land with every jar.
Through Do Ferment - our book, plus in-person classes, coaching and chef work - we share this power with you, helping you trust your hands and senses to shape a healthier, more connected life. We’re here to empower you - unlocking health, joy, and connection through food, fermentation, and nature’s bubbling microbes.
Join Our Fermentation Community
Sign up to our mailing list for events, fermenting tips and exclusive recipes.
Consultation and 1-to-1 Coaching
Personalised guidance for all levels. Master kitchen lore, preservation, or professional-kitchen fermentation.
In-person (Edinburgh) or online
Fermentation & Foraging Classes
Learn by doing. Our workshops blend wild foraging with fermentation. Covering lacto-fermentation, wild yeasts, foraging edibles and unlocking flavour in the natural world.
Sign up to our mailing list to be first to hear of classes test
