By Laurence Fourdrignier DO, ND Host microbiota interactions are essential for the development of the immune...
News Articles
Lectins, the story in more detail
Lectins have 2 roles, an immune role and a food storage role.They are specific carbohydrate binding proteins known for...
Wild Garlic season!
Fermented wild garlic: Wild garlic loves damp shady woodland areas near rivers. Pick the garlic before the flowers are...
Fermented Colours of Autumn
12 September 2026 - Welbeck School of Artisan Food - Course 3 Programme How to make Vinegar Oxymel winter remedy...
Fermented Colours of Spring
13 June 2026 - Welbeck School of Artisan Food - Course 2 Programme Carrot, Orange and Ginger Kvas Magic Spray Dilly...
The Fermentation Larder
The Fermentation Larder – One day fermentation course at the Welbeck School of Artisan Food, taught by Laurence Fourdrignier
What are the benefits of lactofermentation?
Lactofermentation is a safe way to preserve plant-based foods. It is eco and budget friendly. It allows you to make...
What is lactofermentation?
Lactofermentation is an age-old method of preservation that offers many health benefits. The process of...
The book is ready!
After nearly 30 years of thinking, learning and practicing Laurence has compiled her knowledge of Osteopathy and...