Modern miso making with Paula and Stefania!

Modern miso making with Paula and Stefania

Come join us at Redford House for a fun and educational event on modern miso making! Paula and Stefania, two passionate chefs, will guide you through the process of creating your own delicious miso from scratch using the best seasonal UK ingredients.

Learn about the history of miso, different types of ingredients, and the fermentation process. We will also explore some of the other traditonal uses of koji, the ingredient behind all the magic that creates the umami powerhouse on miso - from amazake to shio-koji.

Get ready to roll up your sleeves and get hands-on experience in crafting this traditional Japanese staple. Whether you're a seasoned chef or a curious foodie, this event is perfect for anyone looking to expand their culinary skills. Don't miss out on this unique opportunity to learn from the best!

We will try some of Paula's very favourite miso based pickled and also have a Japanese style light lunch.

From beginners to advanced, this is a workshop for anyone that has interest in fermentation and cooking!

Meet Stefania De Leo

Stefania De Leo is a chef and researcher with over 10 years of experience in plant-based cuisine and fermentation. She trained at the Matthew Kenney Raw Academy and later worked in London at Wild Food Café, before collaborating with retreat centers and healing food projects across Europe and beyond.

She went on to lead the Fermentation Lab at Borgo Santo Pietro in Tuscany, creating plant-based and fermented products from the farm for the Michelin-starred restaurant Saporium and the Orto Pop Up.

Her focus soon turned to fermentation as a way to unlock the invisible intelligence of microbes: not only to create depth of flavor, but also to restore balance, vitality and connection through food.

In the last years she has traveled through Japan, Mexico and Peru, deepening her knowledge of ancestral fermentations — from miso and sake to cacao rituals, pulque, chicha and sacred corn traditions. She has been invited as guest chef for pop-ups at Mux and Siembra (Mexico City), and Labo Fermento (Oaxaca), and joined research residencies at GoctaLab (Chachapoyas) and Alqa (Cusco), weaving together gastronomy, biodiversity and ritual across continents.

Today she brings plants and microbes to retreats, courses and events worldwide, also teaching and creating experiences where fermentation becomes both nourishment and cultural memory.

Meet Paula Neubauer, fouder of Get Pickled Somerset

Paula’s mission is to empower people by teaching them how to make fermented food in a sustainable way that reduces food waste, limits harm to the environment, and benefits British farmers. We do this through education – both private classes and group workshops – advocacy, and by creating food products from surplus supply.

We aim to create local opportunity, growth and impact as a leading, inspirational voice about the process of food fermentation and upcycling surplus. We also aim to teach people how we can reduce the pressure on the environment while eating more healthily.