our mission.
We want to prove that fermentation can unlock the flavour of vegetables and transform how we eat.
To give vegetables that restaurant-quality depth, you often end up relying on lots of butter, oil or salt. Fermentation gives us another way, bringing out depth, complexity and umami from the vegetables themselves.
For us, it’s the ultimate flavour unlock.
And because we start with whole vegetables, you still get the good stuff too - protein, fibre and plenty of plant points.
“As a chef, flavour comes first. We already have incredible vegetables packed with flavour and nutrition. Fermentation helps us unlock even more of what's already there.”
our story.
We unlock the flavour of vegetables through slow, natural fermentation, creating ingredients with real depth and umami, simply and carefully made – meaning none of our products are ultra-processed.
In 2019, chef Neil Rankin set out to prove how much flavour fermentation could unlock from vegetables.
Michelin-trained, Neil built his career in some of London's best kitchens. As conversations around meat consumption grew, he began looking for a better answer than highly engineered alternatives.
By focusing on slow, natural fermentation, he discovered a way to create ingredients with deep flavour, rich umami and natural nutrition from vegetables.
He later partnered with restaurateurs Alan and Mark Wogan to turn that idea into symplicity.
Today, symplicity. ingredients are used in more than 1,000 professional kitchens across the UK, from schools and caterers to Michelin-starred restaurants.
What started as a chef's search for better flavour has grown into a range of products and ingredients that help chefs and home cooks make better food.
From burgers and sausages to vegetable ‘Nduja, ragus and flavour bases, everything begins with slow fermentation and a belief that real flavour takes time.
We continue to explore new ways fermentation can bring flavour, nutrition and versatility to everyday cooking.
A low-waste mindset is part of that process, from vegetable ‘Nduja and ragus to fermented sauces, stocks and future ingredients still in development.
Everything we make starts with vegetables, is fermented slowly and developed to make cooking easier.
We want to continue proving that fermentation can transform how we eat.
By creating ingredients that deliver:
We believe people shouldn't have to choose between flavour, nutrition and convenience.
