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Robin Sherriff
The Fermenters Guild UK
Robin Sherriff studied Chemistry & Biology before exploring diverse roles from park ranger to bar manager. With an MSc in Gastronomy, he delved into food systems, writing his thesis on Japanese whisky philosophy. In 2020, he founded The Koji Kitchen, and in 2021, he initiated The Fermenters Guild UK. Offering workshops and consultations, he shares expertise in fermentation techniques and alternative foodways. His first book, ‘The Science of Fermentation’ will be released globally in October. In 2025, he co-founded Slow Sauce, Scotland’s first miso and shoyu brewery.
Find him @thekojikitchen
Sessions
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Microbes as Makers: Fermentation for Natural Flavour and Clean-Label Impact04-Jun-2026The Flavour and Colour Lab
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In Microbes we trust04-Jun-2026NPD Discovery Theatre