World Ferment Day - Cultured Lunch
At Goodfellows, Wells
Do you enjoy good food? Do you care about your health? Are you looking for ways to enliven your menu at home? Or maybe you just want to have a delicious meal out? Join Adam Fellows, Jo Webster and Caroline Gilmartin on World Ferment Day 2026 for a cultured lunch to remember. Find out just how easy and satisfying it is to incorporate fermented foods and drinks into your life.
Overview
Price £40 per ticket.
Date 1 February 2026 - WORLD FERMENT DAY!
Time 10:45 AM - 1:30 PM
Location 7B St Thomas Street, Wells
For more information, click below to expand.
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Join Jo Webster, Caroline Gilmartin and Adam Fellows on World Ferment Day for a mouth-watering introduction to ferments.
Spend 45 minutes before lunch, learning about 2 or 3 different ferments and how easy it is to make them. Then enjoy a delicious lunch, produced for you by Adam, with a little help from Jo and Caroline!
Together, we will show you just how easy it is to incorporate delectable, diverse and health-giving fermented foods and drinks into your day to day life.
Once you've got the bug, there's no going back! Fermenting is a superb way to support your health by making food more delicious, nutritious and digestible.
World Ferment Day is an initiative founded by Jo in 2025, which aims to help people turn theory into practice around consuming ferments.
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A good appetite!
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The nearest train station to Wells is Castle Cary, then Bristol or Bath. There are buses from Bristol and Bath to Wells. If you are driving, watch out for the new parking restrictions that apply between 12-2pm on St Thomas Street. There is parking on neighbouring roads.
If you want to make a weekend of it, Wells is a beautiful and historic city with no shortage of breath taking sights to see, including the Cathedral, Vicar’s Close and the Bishop’s Palace. The market square is also wonderful and hosts a weekly market on a Saturday.
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The venue is Adam’s restaurant, Goodfellows, in Wells, Somerset.
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Adam Fellows has owned and run Goodfellows restaurant, in Wells, for the last 20 years. Prior to that, he was head chef at the Michelin starred Charlton House Hotel for 7 years. He has worked extensively throughout Europe at several Michelin starred restaurants and international hotels.
Adam has a passion for food and developing new dishes, using his classical training and research into new techniques as well as his vast experience, having been a professional chef for 37 years.
Jo Webster is an AFN registered associate nutritionist, a medical herbalist (with a special interest in gut health) and a fermentologist. Fermented foods and drinks are integral to what she and her family eat, as well as a key tool in her clinical practice.
She is currently working on her PhD, the subject-matter of which is kimchi. Jo is a proponent of being the change we want to see in the world and she founded World Ferment Day in 2025.
Caroline Gilmartin is a doctor of microbiology and the owner of Every Good Thing; a company that specialises in fermented food cultures and education. She is the author of two books on the subject; Fermented Foods, a Practical Approach and Vinegar (both published by Crowood).
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Just wanted to say a massive thank you for Friday. Your passion and contagious enthusiasm truly inspired both the chefs and me. We had an incredibly enjoyable training session and gained a wealth of valuable insights about fermentation and gut health. I can't wait to see what the chefs do going forward with their newfound knowledge and skills within the BM restaurants. - BM Caterers
Thank you for such a wonderful time over the past few days. Thanks for being so generous and open with your knowledge and for the great atmosphere you created. I left inspired by your beautiful energy and the many conversations we had. - Lyson Marchessault
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