Come and enjoy another of Tim Yeoman's lovingly created, plant based feasts before rolling up your sleeves and taking part in a very hands-on workshop where you will learn from Jono Hope from Slow Sauce, Scotland's first Miso and Shoyu brewery.  Slow Sauce blend traditional Japanese koji techniques with local ingredients to produce gluten‑free, soy‑free, vegan miso and shoyu that are aged slowly for deep flavour and used by chefs across the UK.  Miso is one of the most versatile, nutrient‑rich fermented foods available.You too will use both traditional Japanese and UK methods and ingredients to create your own jar of Miso that you can take home to look after as it slowly ferments, together with a simple miso making guide.  You will learn what Miso is, how it is made, how you use it and how you could make it yourself at home together with why it is so good for your gut.Event runs from 6.30pm to 9pm

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