Eaten Alive @ The Fermented Farmer's Market

Eaten Alive create raw, live and vegan Kimchi, Krauts and Hot Sauce's in the heart of London. Glyn and Pat first met back in 2011 working in Disco Bistro, a particularly quirky London kitchen. They quickly bonded over their shared passions: cuisine, travel, science and healthy debate on any and all subjects. Each of their careers already spanned over 10 years working at every level of the food world, taking in top Michelin-starred kitchens and product development, all the way to selling Japanese themed hotdogs to bearded, vintage-garbed East Londoners. 
Both Glyn and Pats’ most revered foods were the products of fermentation – sourdough, cheese, charcuterie, aged vinegar and pickles, not to mention wine and chocolate. They began work on a restaurant that focused on making these diverse and nuanced foods in-house. As the concept gathered momentum they were experimenting with more and more ferments and, of course, eating them!

The duo will be part of our Fermented Farmer's Market at The Axe on Saturday morning from 11am.
Pat shared the following "Fermented vegetable products were somewhat the preserve of hardcore foodies and health conscious hippies for a long time, but in the last few years they have exploded in popularity. Kimchi particularly, is very popular as an exciting and versatile side or garnish with home cooks and chefs. People relish the complex savouriness and punchy acidity, using it in dishes like eggs and avocado all the way to marinading and braising meats.
Sponfest is particularly exciting for us as it is showcasing fermented foods alongside beers and wines, this helps to highlight that the exciting flavours created during fermentation of foods are as captivating as they are beneficial for health."

Sarika Rice