Whilst the line between fermentation and rot can be a thin one - some ferments can smell as though they've turned even though they are fine. Is that why we've left them to industry? Did we stop fermenting things because of the smell? There's no doubt industrialisation of our food meant for some time we associated agriculture and DIY as something we should work away from, not toward.

With many of our food traditions disappearing at the hands of corporations and our need for speed - the deeper discussion is around preserving 'preservation'. and the importance of treasuring diversity in our food rituals, small scale growing and foraging know-how and confidence, and passing down of old recipes.

This all sounds very serious - but really we are getting together to look at some of the smellier ferments - how to ferment them - how to cook them and enjoy them. Held at the award-winning Daylesford Longhouse, we'll begin with a panel discussion about the importance of preserving our preservation culture. With a focus on some of the lesser-known and discussed cultures & cuisines, we'll explore the processes through which we can preserve and embed recipes and rituals in our future cultures.

Starting with a panel mediated by Dani Valent and joining us will be our special guest Sandor Katz, with Tony Tan, Sharon Flynn and Martin Boetz and Harry Mangat.

Following the panel discussion, we'll have demonstrations on the ferments being prepared by The Fermentary team, featuring of course - Sandor Katz, Sharon Flynn, Tony Tan, Martin Boetz and Harry Mangat (expect naem, fermented tofu, natto and lots more) Dinner will be grazing table style so there's a little less pressure to 'eat what's on your plate'.

There'll be drinks and merriment galore here - as we celebrate our love for fermentation and the work that Sandor Katz has inspired.