Discover the art of brewing kombucha, a probiotic-rich drink that not only tastes great but also boosts your gut health. Learn about the symbiotic culture of bacteria and yeast (SCOBY), flavour infusions, and the science behind achieving the perfect balance of tang and sweetness. You will leave with the knowledge and equipment to make your own kombucha at home!
"Hey, My name is Stefan Russo of Russo's Kitchen.
My background is in biomedical science, where I am currently a post-doctoral researcher in Cell Biology & Immunology at Queen Mary University of London. My passion has always been cooking and after my doctorate, this passion led me pursue a career in the kitchen where I became chef de partie at the well-known London restaurant, Rochelle Canteen. Beside cooking, fermentation has always been a hobby of mine, a mix of both microbial science, human health and cooking. A hobby that was kickstarted from my time in South Korea where Kimchi was a daily staple. Since then, I have diversified into kombucha, pickles, sauerkraut, kefir, kvass, lactofermentation and sourdough. In these workshops I aim to help people understand how to safely and easily do these things at home and to teach you the benefits these foods can have on you and your daily lives."
All Tate Modern entrances are step-free. You can enter via the Turbine Hall and into the Natalie Bell Building on Holland Street, or into the Blavatnik Building on Sumner Street. There are lifts to every floor of the Blavatnik and Natalie Bell buildings. Alternatively you can take the stairs.
- Fully accessible toilets are located on every floor on the concourses.
- A quiet room is available to use in the Natalie Bell Building on Level 4.
- Ear defenders can be borrowed from the Ticket desks.
To help plan your visit to Tate Modern, have a look at our visual story. It includes photographs and information about what you can expect from a visit to the gallery.
For more information before your visit:
- Email hello@tate.org.uk
- Call +44 (0)20 7887 8888 (daily 10.00–17.00)
