We were lucky enough to be invited to an evening with Eaten Alive – where we were treated to a fermented foods special menu cooked up by the founders, Pat and Glyn. The friends were both fine dining chefs and started their business while trying to set up a restaurant – we would be the first to book if they do eventually!

Surrounded by the company’s products, we started with a trio of canapes: Kimchi and cheese croquettes, Anie pickled carrots wrapping, a Labneh filling and smoked beetroot pkhali. These colourful and tasty starters started things perfectly and set the scene for the treats to come. We loved the Turmeric Brinedkholrabi, massala chat with preserved lime and fermented cucumber sauce, and the Fermented Courgette Dip with pickled yellow squash black pepper, and almonds, all so colorful and vibrant and perfect for sharing amongst the table.

The chefs came out and explained their stories both to the room and were happy to chat one on one after, clearly in their element being back in the kitchen. The main event really was a whole course made with Koji – cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae and can be used as a base much like a sourdough starter. Damn, we forgot to mention the delicious sourdough that was served with this course – with two different butters – miso and kimchi. Both were so moreish we had to ration our consumption.

The Koji-brined chicken was served with a delicious lemon kosho and chicken fat hollandaise accompanied with beluga lentil and quinoa tempeh and a shoyu koji glaze. The real treat was the Koji bavette steak with blackcurrant mustard and ponzo, so tender and tasty.

After all the ferments, our tastebuds were tantalised with a stunning dessert: 4-year-old preserved apricot with Barletymalt sponge and jellied plums. Every mouthful was beautiful, a real finale to the meal.

Eaten Alive ferments are available online – www.eatenalive.co.uk/collections/all-products

Written by Claire Selby
Photography courtesy of Eaten Alive