stockists

BUTCOMBE
BLEECKER
BURGER & LOBSTER
DISHOOM
STREET BURGER GORDON RAMSAY
MILDREDS
PIZZAROVA
RUDY'S
SIXES CRICKET CLUB
THEY IVY BRASSERIE
LOUNGES
BURGER & BEYOND
DARWIN & WALLACE (PORTOBELLO)
LUSSMANNS
MALLOW
GORDON RAMSAY GROUP
HOMESLICE
BOB'S CAFE
INCIPIO
ST AUSTELL BREWERY
THE HOXTON HOTEL
COACHING INNS
UPHAM INNS
WANDSWORTH PUBS
SOHO HOUSE
BENUGO
BRUCAN PUBS
COPPA CLUB
URBAN PUBS
COSY CLUB
DAVID LLOYD
STORIA
SUSHISAMBA/DUCK & WAFFLE
JKS RESTAURANT
ARC INSPIRATIONS
CHAPTER COLLECTION
RED CAT
RAREBREED DINING
PAROGON
ARTFARM/FIFE ARMS
OPEN HOUSE
OOWEE
DODO PUBS
DIRECT
METROPOLITAN PUBS

We use lactic acid fermentation to develop flavour from vegetables. It's a simple process. We take raw vegetables including mushrooms, beetroot and onions and ferment them slowly over a few days.

Whole vegetables

We start with vegetables including mushrooms, beetroot and onions.

Slow fermentation

The vegetables are fermented over a few days using lactic acid fermentation. As they ferment, their flavour changes, developing more savoury depth and umami.

Strain

Once fermented, we strain the vegetables. We don't waste the fermentation liquid. We reuse it to make gravy, stocks and sauces.

Mince

The fermented vegetables are minced to create the "base" for our food.

Mix

We combine the fermented vegetables with ingredients including miso and spices, depending on what we're making.

Our food

From there, we make the burgers, sausages, minces, roasts and other products in our range.

Explore our food