Now in Tesco
Two chefs. One idea. Ten years.
Pat and Glyn met in London’s professional kitchens, where a shared fascination with fermenting turned into a friendship. Their first plan was a restaurant built around fermented food. But so many people wanted what they were making that the plan changed: make it properly, in London, and get it to as many tables as possible.
That’s been the mission ever since. In 2016 they started Eaten Alive to bring kimchi, kraut and ferments out of obscurity and onto everyone’s plate, at home as well as in professional kitchens.
A decade on, nothing has changed, and it’s why we’re in Tesco. Still made in London, now in the chilled aisle near you.
Two fermented, one vinegar-pickled. All 100% natural and gluten free.
Read our story →
