Eaten Alive is the product of two chefs who bonded over shared passions of food, travel and fermentation.

Glyn and Pat have spent more than 20 years in some of the country’s best and most fun restaurants and food businesses, from L’Enclume, Fera and The Ledbury to Japanese themed hotdogs, fried chicken, patisserie development and menu consultancy.

Both ferment obsessed, Glyn and Pat began work on a restaurant idea that revolved around fermentation, preservation and experimentation, chasing new and exciting flavours, creating (and eating!) dozens upon dozens of ferments in the process.

As they honed their vegetable ferments and their kimchi was snapped up by a London restaurant business, it became clear that they were onto something special.

As kimchis, krauts and ferments gained popularity with hardcore foodies and health enthusiasts alike, Pat and Glyn made it their mission to bring these products out of relative obscurity and onto the plates of everyone who wants food that tastes and makes you feel great.

Fermented capsicum, organic raw cider vinegar, organic raw cane sugar, preserved lime (lime, salt), miso (soy beans, water, salt), salt, onion, oregano, garlic. (Allergens: Soy)