Join us for an immersive and educational morning with Jonathan Hope, co-founder of Slow Sauce — Scotland’s first miso and shoyu brewery.
Slow Sauce uses Japanese fermentation techniques combined with organic, locally sourced Scottish ingredients to create ferments full of character and complexity. In this hands-on masterclass, Jonathan will guide you through the ancient art of miso making, revealing how microbes, time and care transform simple ingredients into umami-rich magic. You’ll learn about koji, fermentation timelines, flavour development, and how to use miso in everyday cooking — from soups and sauces to unexpected sweet and savoury dishes.
**Lunch will be provided**, featuring seasonal dishes that highlight fermented flavours and show how miso can be used in everyday cooking.
Expect a mix of practical making, storytelling and science, all delivered with passion and curiosity. Whether you’re new to fermentation or already obsessed with it, this class will leave you inspired to start fermenting at home. What we will make:– Oat miso (made together during the workshop) What you will take home:– A jar of your own oat miso (matures in approximately 3 months)– A jar of pea miso (matures in approximately 12 months)– A deeper understanding of fermentation, flavour and food culture– A head full of ideas, confidence and curiosity about cooking with microbes Come and spend the morning learning how to create something truly delicious — and discover why miso has been treasured for centuries as both food and medicine.
