The Science of Fermentation -

Robin Sheriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen in Edinburgh. After studying chemistry & biology, Robin took the natural path from park ranger to bike mechanic, line cook to bar manager, and animal vaccine researcher to Victorian confectionery plant site manager, before going back to study for an MSc in Gastronomy. Robin learnt food-based systems theory, got into food chains and the path it takes to bring a meal to the table, and wrote his thesis on Japanese whisky philosophy in Kyoto where he learned about saké, and thus koji. When he returned to the UK, Robin became obsessed with mouldy rice and fermentation at large, so in 2020 started The Koji Kitchen in Edinburgh. As a small producer, he became part of the incredible fermentation community and formed a deep respect for the practitioners of the craft & their incredible skill and stories. As CEO of The Fermenter's Guild, Robin offers his leadership, vision and a bizarre, multidisciplinary skill set.