Fermentation Masterclass Weekend at The Organic Centre

What to Expect

The Organic Centre at Rossinver runs a two-day fermentation masterclass with Matthew Cater across Saturday 5 and Sunday 6 September 2026, each day from 10am to 4pm. The weekend is pitched at both home cooks and food professionals, and works through the science behind fermentation alongside time-honoured techniques drawn from different food cultures.

Over the two days the class covers sourdough, cultured butter, kefir, kombucha, sauerkraut, kimchi and other lacto-fermented foods, plus koji, the Japanese starter behind miso and soy sauce. Safety gets its own attention, with instruction on how to be sure your ferments are safe to eat, and the practical case for fermenting is set out across preservation, gut health and flavour. Participants are asked to bring three small glass jars so they can take starter cultures home and keep the ferments going in their own kitchens. Places are booked through the centre’s online shop, and the fee for the full weekend is €220.

Good to Know

• Dates: Saturday 5 and Sunday 6 September 2026
• Time: 10:00am to 4:00pm each day
• Venue: The Organic Centre, Rossinver, Co. Leitrim, F91 H978
• Price: €220 for the two-day masterclass
• Tutor: Matthew Cater
• Bring: three small glass jars for taking starter cultures home
• Booking: online through shop.theorganiccentre.ie; phone 071 9854338
• Note: the centre runs a wider autumn course programme, including wild mushroom foraging and wine and cider making

Getting There

The Organic Centre is at Rossinver in north Leitrim, close to the shore of Lough Melvin and signposted from the R281 and R282. It is roughly 20 minutes from Manorhamilton, 25 minutes from Bundoran and about 45 minutes from Sligo by car. There is parking on site. Public transport to Rossinver is limited, so driving or sharing a lift is the practical option for a full-day course.