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Encounters

Living Cultures:
Fermentation as Craft
withWill Moffat

At Monaco Yacht Show 2026, b.culture founder Will Moffat brings koji, garums, shoyus and living ferments for a masterclass in flavour, time and responsible kitchen craft.

Published
1 September 2026
Location
Captains & Crew Lounge
Reading time
6 minutes
Tags
Captains & Crew Lounge, Monaco Yacht Show, Will Moffat

Not every ingredient arrives in the kitchen already finished.
Some are still becoming: changing with temperature, salt, oxygen, microbes and time.

At Monaco Yacht Show 2026, Maison del Gusto will host Will Moffat, founder of the Oslo fermentation company b.culture, for a three-hour masterclass at the MDG Terrace in the Captains & Crew Lounge. Living Cultures: Fermentation as Craft is planned for Wednesday, 23 September, from 14:00 to 17:00. The central idea is clear. Fermentation is not simply a technique applied to an ingredient. It is a relationship between maker, culture, material, time and place.

Who
Will Moffat
Fermenter and founder of b.culture
What
Living Cultures
Fermentation as Craft masterclass
Where
Monaco Yacht Show
Captains & Crew Lounge
When
23 September 2026
14:00-17:00
Focus
Koji, garum and shoyu
Flavour, time and byproduct
Encounter
Encounter

A maker who follows the culture

Will arrives in Monaco with more than two decades of professional kitchen experience and with preparations that cannot be made on the morning of an event. Koji must be grown. Garums and shoyus must be watched as enzymes change proteins and starches into new forms of flavour. Vinegars and other cultures develop according to their own rhythm. Each bottle or jar is therefore more than a finished condiment. It is a record of decisions made over days, weeks or months.

The official b.culture biography describes Will as a chef who worked across five countries before turning a deep interest in fermentation into a company. His background spans fine-dining, private-charter and destination-resort experience. That route places him close to the realities of cooking at sea: limited space, variable supply, exacting guests and little tolerance for an ingredient that behaves unpredictably.

The programme

Living Cultures: Fermentation as Craft

A three-hour encounter with the cultures, products and practical decisions behind b.culture.

Programme dates
23 September 2026
Programme format
Masterclasses, tastings and conversations

  1. Introduction

    Fermentation as a relationship

    Will Moffat
    – MDG Terrace, Captains & Crew Lounge

    Maker, culture, ingredient, time and place as one working system.

  2. Demonstration

    Koji and the work behind flavour

    Will Moffat
    – MDG Terrace, Captains & Crew Lounge

    How cultivated grain cultures support garum, shoyu and miso-style preparations.

  3. Tasting

    Guided tasting of b.culture ferments

    Will Moffat
    – MDG Terrace, Captains & Crew Lounge

    A guided comparison of selected living preparations.

  4. Conversation

    From byproduct to finished plate

    Will Moffat
    – MDG Terrace, Captains & Crew Lounge

    Professional-kitchen applications, questions and relevance for chefs working at sea.

Will Moffat · Masterclass

Recipe from the masterclass

Will Moffat’s wild mushroom sauce with b.culture beef garum and coffee shoyu.

Wild Mushroom Siphon Sauce

Wild mushrooms, beef garum and coffee shoyu, finished in a siphon.

Shared by Will Moffat during his masterclass, this sauce is also served at Kontrast in Oslo.

Download recipePDF

View recipeClose recipe: Wild Mushroom Siphon Sauce

Wild mushroom base

Ingredients

  • 600 g shallots
  • 1 litre chopped wild mushrooms
  • 1 litre brown chicken stock
  • 1 litre cream
  • 300 ml dry white wine

Method

  1. Sauté the shallots and mushrooms until soft.
  2. Add the white wine and reduce until dry.
  3. Add the cream and brown chicken stock. Reduce the volume by one quarter, then strain.

Siphon sauce

Ingredients

  • 640 g wild mushroom base (from above)
  • 210 g egg yolks
  • 50 g b.culture beef garum
  • 50 g b.culture coffee shoyu

Method

  1. Weigh out 640 g of the strained mushroom base and combine with the egg yolks, beef garum and coffee shoyu in a Thermomix.
  2. Blend and heat the mixture in the Thermomix until it reaches 84°C.
  3. Transfer to a siphon suitable for warm preparations, respecting its maximum fill level. Shake gently, charge once and keep warm according to the manufacturer’s instructions.

Open recipe page →

Recipe shared by Will Moffat

Will Moffat, b.culture and fermentation

More from the MDG journal

Maison del Gusto

Meet fermentation at the source

Join Maison del Gusto at Monaco Yacht Show 2026 or speak with the team about b.culture garums, shoyus and fermented seasonings for professional kitchens.

Living Cultures: Fermentation as Craft with Will Moffat
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