Dr. Johnny Drain is a materials scientist turned fermentation obsessive, flavour innovator, and co-founder of the cocoa-free chocolate company pushing the industry to rethink everything it thought it knew about cacao.

Johnny’s one of those rare thinkers who can sit comfortably in the worlds of cutting-edge science and high-end hospitality. He’s worked with some of the most boundary-pushing restaurants and bars on the planet, helping them unlock new flavours, reduce waste, and harness the incredible power of microbes. His new book, Adventures in Fermentation, is part manifesto, part manual, part love-letter to the invisible life that shapes what we eat and drink.

In this episode, we get into the evolution of chocolate, the future of fermentation, how microbes actually make flavour, why pasteurisation isn’t the enemy, what gut science is really telling us, and what a “sound-tuned” ferment might taste like. It’s a conversation about flavour, sustainability, identity, and the weird, wonderful magic of transformation.

Settle in — this is a fascinating deep dive with one of the most interesting flavour thinkers working today.

Where to find Johnny:
Website: drjohnnydrain.com

Book: Adventures in Fermentation (available now in print + audiobook)

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