Red Earth Ferments is run by Rose Whitehouse, who has been fermenting food for over a decade in order to heal and improve her gut health after a diagnosis of Coeliac Disease.  Originally from New Zealand, Rose completed a Masters Degree in Auckland focusing on the experiences of newly diagnosed Coeliacs.

Although she initially started her fermenting journey to make positive choices for her own wellbeing, she’s also found that fermenting food helped to draw attention to the food chain.  She believes fermenting connects us and draws attention to the life that is in/on food. This also helps us consider where food comes from. 

Rose is the fermenter for Shillingford Organics just out of Exeter. The ferments are made by hand in small batches, with the vegetables from the farm. Batches adjust in flavour and ingredients according to the seasons.

Rose runs workshops around Devon and often directly on the farm. She believes ‘field to fork’ experience helps people draw a deeper understanding of our food chain and local food sources.