Businesses often want to make a difference in their local community but can struggle to find a way to do this that genuinely aligns with their values. That’s why Agua de Madre’s new partnership with Hackney School of Food is so powerful.
A female-led, East London-based not-for-profit, Hackney School of Food is dedicated to making food education engaging and accessible for children, families, and the wider community. At their teaching kitchen and garden in Clapton, East London, they offer hands-on cooking and garden-based learning which teach essential life skills, boosting confidence and inspiring healthier eating habits. By blending paid-for and free programmes, their model ensures that people facing barriers to learning and healthy living aren’t left behind.
At Agua de Madre we’re also passionate about bringing the benefits of fermentation to a wider audience. By joining forces, we’re creating an innovative new programme that introduces the magic of fermentation to children and their families—a first of its kind.
Introducing ‘Fermentation for Kids’
With the support of Agua de Madre, Hackney School of Food is piloting a new programme with acclaimed fermentation expert Rachel de Thample that brings fermentation to families in Hackney. Rachel is an award-winning author and teacher with over 20 years of experience in food, health, and sustainability – and has a passion for making fermentation accessible, creative, and fun.
Working together, we’ll be showing families how to transform humble ingredients into gut-friendly, flavour-packed creations. “I can’t wait to work with children to help them discover the magic of fermentation – there’s so much fun to be had - from turning banana skins into sticky toffee syrup to crafting their own fizzy drinks, like kombucha cola and kefir cream soda,” says Rachel.
Food Education with a Lasting Impact
The magic of this programme is that it doesn’t stop at the workshop. By including parents, we’re embedding the learning within the family, ensuring that the recipes, skills, and playful experimentation continue at home. Families will gain a deeper understanding of gut health and how fermented foods can support their wellbeing, empowering them to make healthier food choices together.
Agua de Madre’s sponsorship makes this pilot programme possible, offering it free of charge to local families. “By trialling and refining the programme, we aim to build a long-term, sustainable programme - one that inspires the next generation and makes the benefits of home-made ferments accessible more families,” says Zoe McIntyre, manager of Hackney School of Food.
This partnership is proof that when local businesses and community organisations collaborate, they can create lasting, meaningful change - one ferment at a time.
Find out more about Hackney School of Food see here: www.hackneyschooloffood.com
If you are a family local to Hackney and want to get involved with the fermentation pilot contact hello@hackneyschooloffood.com or sign up to their newsletter for news and updates.
