For the love of fermentation.
We believe in the flavour of fermentation.
We make food from fermented vegetables. Slow fermentation brings out their depth, complexity and umami, before we turn them into burgers and sausages, roasts and gravy, minces and more.
Fermentation changes that. It's the ultimate flavour unlock without needing loads of fat and oil.
It creates rich umami flavour naturally, while keeping the goodness of whole vegetables.
From Dishoom to Rudy's, Bleecker to Shake Shack. Now, they're available in your kitchen too.
Fermented sausages, spiced coconut yoghurt, mango chutney and fresh coriander wrapped in a warm naan
symplicity. burger, crumbled and crisped, tossed with lime, chilli, fresh herbs and toasted rice powder
Started in restaurants. Now in your kitchen.
✦ In 2019 chef Neil Rankin set out to prove how much flavour fermentation could unlock from vegetables.
✦ Trusted by over 1,000 UK restaurants and caterers, from neighbourhood locals to Michelin-starred kitchens.
✦ Now bringing the same chef-developed food home: made from whole vegetables, naturally nutrient dense and not ultra-processed.
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