What I do

Sycamore Smyth is me with my chef’s hat on. I offer bespoke event catering, delivery dinner parties and gourmet ready meals for the freezer. Have a look at the website for more details and menu ideas.

I can also provide a recipe development/testing service. Past clients include Goldstein Salmon and Food Thoughts chocolate, and I was Lead Recipe Editor for HelloFresh during a significant time in their expansion.

Iam an accomplished food writer and editor. My background is in newspaper journalism and I have written freelance for publications including the Guardian, Telegraph and BBC Good Food.

I fell in love with fermentation - the almost alchemical process of “cooking with microbes” - about 10 years ago. Sauerpuss is the brand under which I make my own seasonal, small-batch krauts, kimchis and hot sauces and teach these flavour-enhancing, waste-reducing, health-giving techniques to others.

I run ticketed classes at a variety of venues in London and beyond, as well as corporate workshops using fermentation for team building and workplace wellness. Vouchers are available for private lessons too.

In Good Taste is my weekly newsletter. Sign up for weekly ferment or ferment-adjacent recipes and to be the first to know about new products, workshops and supper clubs.