George Fredenham (aka 'Flavour Fred') came into my life at a book launch where he was manning the drinks bar, with queues of people desperate to try his funky fermented concoctions. His green fig kombucha won me over but now it's mushroom season and i'm keen to get his secrets for finding and fermenting wild mushrooms. We also dive deep into why wild foods are beneficial for our microbiome.

Livia Palmiero runs the UK's only kombucha microbrewery on a site where her Italian parents ran a bakery in the 80s (she started working there when she was just 5 years old). Now she's a pioneer in the fermenting world and she's brewing kombucha in a totally unique, zero waste, nutrient-focussed way (using nettles in every brew and using spent tea leaves to grow mushrooms for her cafe).

She's also very much led by the season with new kombucha flavours throughout the year. I tried her basil and watermelon kombucha in the summer, as well as her wild flower blend. Livia is truly fascinating and I'm collaborating with her on a new project. Listen in to find out more.