House of Ferment

culture ˈkʌltʃә/ noun 1. The arts and other manifestations of human intellectual achievement regarded collectively 2. The ideas, customs, and social behaviour of a particular people or society 3. The cultivation of bacteria, tissue cells, etc. in an artificial medium containing nutrients Hauser & Wirth Somerset is pleased to present the House of Ferment, an innovative arts project created by artist Karen Guthrie and Grizedale Arts. Celebrating the compulsion to preserve and ferment foods, the House of Ferment is a collection of cultures; part installation, part workshop, part mobile larder. During the weekend of 23 – 24 January, come and learn about the history and techniques of different fermented cultures used in food preservation, collected and used over the last decade by Guthrie at her home at Grizedale Arts HQ in the Lake District. The House of Ferment is a dynamic portrait of both the Lake District region and the artist herself, and functions as a repository for old and new cultures and a starting point for dialogue, ideas, learning and play. Guthrie’s core collection of preserved and fermented foods (including sourdough, nuka, vinegar, umeboshi and miso) are combined with bespoke functional elements by invited artists who have contributed to the life and work of Grizedale Arts’ Lawson Park HQ, including vessels by Bedwyr Williams and Giles Round, and a table by Turner Prize winning artist, Laure Prouvost. During the weekend, the House of Ferment will act as a hub for a programme of talks, performances, demonstrations, lunchtime tasting sessions and workshops bringing the art of fermentation to life. At Hauser & Wirth Somerset, the House of Ferment will expand to incorporate local producers, all of whom use fermentation within their food and drink processes. These will include: Paul Dovey, Durslade Farm Manager, baker Duncan Glendinning from Thoughtful Bakery Company, Tom Calver from Westcombe Dairy and Andy Gibson from the Wild Beer Co. The programme will also feature lunchtime tasting sessions led by Guthrie and a host of guest collaborators. Artist Francesca Ulivi will be producing a range of fermented drinks onsite (Jun Tea, Sima, ginger beer and lots more) as well as previewing a series of short films based on performances she has created with the House of Ferment in previous locations. Bedwyr Williams will also perform a new work, developed specially for this event, inspired by the utensils and vessels featured within the installation. All events are free to attend, however advanced booking is recommended. Please see below details on each session and how to book. Programme Saturday 23 January 2016 Introduction to House of Ferment 11 am – 12.00 pm Adam Sutherland, Director of Grizedale Arts, and artist Karen Guthrie, introduce the House of Ferment and its history, taking in tales of Japan, Poland, and the wilds of Cumbria. Bedwyr Williams performance: ‘Coppice Flasher’ 12 – 12.30 pm Artist Bedwyr Williams will perform, ‘Coppice Flasher’, a new work that relates to his film, ‘Century Egg’, produced during his residency at North West Cambridge Development, working in collaboration with the University of Cambridge Museums. In this performance, the narrator who is a partially excavated bog man, explains the pros and cons of being preserved in the earth, after being transposed into a handmade pickle jar. Lunchtime tasting session with Karen Guthrie Lunch: 12.30 – 2 pm Lunchtime tasting session with Karen Guthrie, including regional variations of miso soup, unique country-style Japanese dishes of fresh and preserved vegetables, and lots more fermented delights to sample. Vegetarian and vegan options available. Sourdough session with Duncan Glendinning, The Thoughtful Bread Company 2 – 3 pm Duncan Glendinning, head baker and founder of a multi-award winning bakery The Thoughtful Bread Company in Bath, will share his passion for fermentation and sourdough in this practical demonstration and tasting session. Wild Beer Co: Clean and Dirty beer 3 – 4 pm Join Andy Gibson of the Wild Beer Co to explore the fermentation process in beer, differentiating between “clean” and “dirty” beers. There will be a chance to taste clean vs. dirty beer to understand the various fermentations that go on in the brewery. This event has reached full capacity. However, there may be a limited number of spaces available on the day, on a first come first serve basis. Please enquire at Front Desk on the day. Sunday 24 January 2016 Introduction to House of Ferment 11 am – 12.00 pm Adam Sutherland, Director of Grizedale Arts, and artist Karen Guthrie, introduce the House of Ferment and its history, taking in tales of Japan, Poland, and the wilds of Cumbria. This is a free event, however please click below to book your place. ‘Compost tea’ demonstration with Paul Dovey, Durslade Farm Manager 12 – 12.30 pm Paul Dovey, Durslade Farm Manager, will demonstrate how ‘compost tea’ is made, and can be used on soil and plants. The fermented tea is sprayed onto soil and plants, revitalising and improving the soil food web and nutrient recycling, leading to healthier soil and plants. This event has reached full capacity. However, there may be a limited number of spaces available on the day, on a first come first serve basis. Please enquire at Front Desk on the day. Lunchtime tasting session with Karen Guthrie 12.30 – 2 pm Lunchtime tasting session with Karen Guthrie, including regional variations of miso soup, unique country-style Japanese dishes of fresh and preserved vegetables, and lots more fermented delights to sample. Vegetarian and vegan options available. Starter cultures with Tom Calver, Westcombe Dairy 2 – 3 pm Join cheesemonger Tom Calver from Westcombe Diary for a session exploring the different cultures found in their award winning cheeses; including Duckett’s Aged Caerphilly ricotta and Westcombe Cheddar. In this session, Tom will introduce his approach to starter cultures in cheese-making. This event has reached full capacity. However, there may be a limited number of spaces available on the day, on a first come first serve basis. Please enquire at Front Desk on the day. Fermented drinks with Francesca Ulivi 3 – 4 pm Artist, Francesca Ulivi will lead a demonstration workshop on how to make her rare and delicious, non-alcoholic fermented drinks, such as ginger beer, Jun Tea, Sima and lots more. This event has reached full capacity. However, there may be a limited number of spaces available on the day, on a first come first serve basis. Please enquire at Front Desk on the day. The Roth Bar & Grill will be joining the project with a unique ‘House of Ferment Feast’ on Saturday 23 January, working closely with Karen Guthrie, Adam Sutherland and local producers to curate a two-course menu using a variety of fermentation processes. Dinner will be served at 7 pm. Tickets are £30 per person, including an arrival drink of Ninkasi – a wild beer using champagne ferment perfected by the Wild Beer Co. Tickets are available by calling 01749 814700 or by emailing: mail@rothbarandgrill.co.uk House of Ferment artist contributors: Jeremy Deller Mark Essen Fernando Garcia Dory Laure Prouvost Sarah Staton Giles Round Francesca Ulivi Bedwyr Williams Jesse Wine Image: House of Ferment, Grizedale Arts Lawson Park HQ. Courtesy Karen Guthrie