Fermentation

Pickled Fred's Ben Lusty

Pickled Fred's Ben Lusty on how a monkey inspired his new restaurant

By Rachel Graham

Launched last month by friends Ben Lusty and Can Turker, Pickled Fred is a Shoreditch-based pan-Asian restaurant that – as the name suggests – brings pickles and other ferments to the fore. As Lusty (pictured right) explains, they’ve even put them in...

SeeWoo's brewing method uses natural sunlight to ferment the soy producing a purer, richer flavour with a very distinct aroma

SeeWoo launches first Extra Virgin Soy Sauce

By Luke Nicholls

SeeWoo, the UK’s largest supplier of Oriental foods to wholesale, retail and restauranteurs, are launching the first Extra Virgin Soy Sauce in the UK.

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