Obsessed with flavour, guided by tradition, made in London.

Each having spent over 20 years in some of the country’s best and most fun restaurants and food businesses, Pat and Glyn bonded over shared passions of food, travel and fermentation.

Both completely obsessed, they began work on a restaurant idea that revolved around fermentation. 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.