Fermentation Hacking with Dr Johnny Drain 

In the pursuit of flavours, whether in the World’s Best Bars, Michelin Restaurants or the avid at-home cocktail maker, the wonderful world of fermented ingredients offers a rich & delicious look through the evolution of human tastes and ingenuity. 

The Campari Academy UK team was honoured to host Dr Johnny Drain at our London home to take a select group of bartenders, training managers and hospitality professionals through an immersive and thorough look at the why and how of implementing different fermentation models within their homes of hospitality. 

But, WHO is Dr Johnny Drain? 

Dr. Johnny Drain is a materials scientist turned food innovator, renowned for his expertise in fermentation and sustainability. With a PhD from Oxford, he applies scientific precision to the culinary world, crafting bold, sustainable flavours. Johnny has collaborated with some of the world’s most acclaimed bars and restaurants, including Lyaness in London, Native in Singapore, and the three-Michelin-starred Mirazur in France. He’s also worked with Noma’s Nordic Food Lab and top global drinks brands, pushing boundaries in food and beverage innovation. Through these partnerships, Johnny champions sustainable gastronomy, transforming waste into delicious, future-forward creations often via the power of fermentation. 

A question Tris and the team posed to Johnny is; Why do we Ferment? 

Fermentation is the lifeblood of flavour in the glass. Without fermentation, we’d have no wine, no beer, and no spirits. Shocker! No complexity, no depth. And probably no bars. For bartenders, fermentation is a gateway to innovation and turbo-charged taste, offering a toolkit to craft ingredients with unique flavour profiles, acidity, and funk that can elevate their drinks. Fermentation invites experimentation: house-made misos, lacto-fermented fruits, or the acetic punch of kombuchas and vinegars can add dynamism and complexity to a bar program, while allowing fascinating stories to be told around the ingredients used to make them. 

Through the session, Johnny and the Campari Academy team explored two Lacto-ferments, Blackening & the delicious world of Amazake.