Eaten Alive has added a new range of hot sauces, fermented ingredients and pickles.
The brand is the brainchild of chefs Pat Bingley and Glyn Gordon, who between them held roles in numerous Michelin-starred restarants including The Ledbury and L’Enclume.
Its new sauces are: Extra Spicy Scotch Bonnet, Brined Cherry BBQ and Kimchi Hot Sauce.
The Scotch Bonnet sauce is billed as “the ultimate hot sauce that balances fiery heat with a great taste” and is made with “super-hot” chillies from a French grower (rsp: £4.99/150ml).
Brined Cherry, meanwhile, was a “tangy, complex flavour bomb” inspired by “umeboshi style fermented stone fruits from Japan”, said the brand (rsp: £3.99/150ml).
Kimchi Hot Sauce, it added, was “created using the Eaten Alive ‘Classic Kimchi’ and kimchi brined chillies, peppers and traditional gochgaru (dried Korean chilli), all fermented and blended into the perfect fusion of Eaten Alive’s two passions” (rsp: £4.99/150ml).
The new pickes and ingredients – fermented jerk paste, bread and butter pickles, brined purple carrots, preserved lemon, preserved lemon with yuzu and preserved lemon with turmeric, ginger and garlic – were previously only sold to restaurants by Eaten Alive (rsp: £2.99-£4.99).
“With restaurants in the UK sadly still in lockdown, we are opening up our larder of ingredients to people who want to create restaurant-style food in their home kitchens,” said Bingley.
“Our fermented ingredients are some of our favourite building blocks for dishes – using fermentation adds layers of complexity that really make the finished dishes zing.”
No comments yet