symplicity. makes chef-crafted products and ingredients from vegetables. We unlock the flavour of vegetables through slow, natural fermentation, creating ingredients with real depth and umami, simply and carefully made – never ultra-processed.
Our products are designed to be easy to use and flexible in the kitchen, helping chefs, home cooks and caterers add intense flavour to everyday meals.
Crafted for flavour. Created from vegetables.
our story.
2019 – where it began.
In 2019, chef and trained butcher Neil Rankin set out to prove that vegetables could deliver deep, satisfying flavour without relying on ultra-processed powders or additives. Experimenting with slow, natural fermentation, he discovered a way to transform vegetables into ingredients with real depth. He later partnered with restaurateurs Alan and Mark Wogan, bringing together culinary craft and operational experience to develop the idea into a scalable food brand.
today.
Today, symplicity. ingredients are used and endorsed by restaurants, caterers and Michelin-star chefs across the UK.
What began with burgers and sausages has evolved into a wider range of minces, sauces and flavour bases – all chef-crafted from vegetables, using slow, natural fermentation to build flavour.
new products.
We continue to develop new products and ingredients in response to how people cook and use our food. A low-waste approach is part of that process, including finding ways to turn surplus into other ingredients – from vegetable ’Nduja and ragus to fermented sauces and stocks.
Everything we make begins with vegetables, is fermented slowly, and finished with simple, natural ingredients.
the future.
We want to continue proving that unlocking the flavour of vegetables can transform how we eat.
By developing products that are built around:
- flavour first
- chef craft
- vegetable-led ingredients
- natural processing
- a low-waste, thoughtful approach
With symplicity., you don’t have to choose between flavour and natural ingredients.
Our favourite products.
