”As you can probably tell, I’m not Korean,” laughs Nick Vadasz. This may be true, but the ebullient founder knows his way around a batch of kimchi – and numerous other zingy pickles and ferments.

“My dad’s Hungarian, so that’s where I get my love of all things sour and pickled,” says Vadasz, who himself hails from near Maidstone in Kent. “I was brought up eating sauerkraut, and I approached making kimchi in the same way. We don’t really make it in a traditional way – but it tastes great, and people love it.”

That enthusiasm was evident when Vadasz started his eponymous chilled pickles and ferments brand in 2011, selling from huge jars at markets in London. “I saw people doing this new thing called ‘street food’,” he chuckles. “But I thought: ‘I could do it better.’”